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Banana Peanut Butter Greek Yogurt Oatmeal Muffins
As a busy mom—and one who’s currently prepping for postpartum life—I’m constantly on the lookout for easy, healthy breakfasts that my kids will love and that I can eat with one hand while nursing a newborn.
These Banana Peanut Butter Greek Yogurt Oatmeal Muffins check all the boxes! They’re packed with protein, naturally sweetened, and hearty enough to keep everyone full all morning.
I’ve already stashed a few batches in the freezer to have on hand once baby arrives, and I feel so much more prepared knowing I’ll have nutritious snacks at the ready.
One of the best things about these muffins is how easy they are to make. With just a few wholesome ingredients and one bowl, these come together in under 10 minutes before baking.
This is a great recipe to get the kids involved in, too—my daughter loves helping me mash the banana and stir in the oats.
It’s such a fun way to spend time together in the kitchen, and I find that when she helps cook, she’s even more excited to eat what we’ve made.
Bonus: there’s hardly any cleanup, which is perfect for busy mornings or exhausted mamas.
Table of Contents
What are the benefits to making these Banana Peanut Butter Greek Yogurt Oatmeal Muffins?
I really love how these muffins are a much healthier alternative to store-bought options that are often loaded with sugar and empty carbs.
By using Greek yogurt and peanut butter powder, we’re adding a good boost of protein, which helps keep blood sugar stable and tummies satisfied.
It’s a sneaky and delicious way to add extra nutrients to your kids’ (and your own) diet without them even realizing it. Plus, they’re soft and moist thanks to the banana and yogurt, which makes them extra kid-friendly.
What type of Maple Syrup Should I Use?
Speaking of sweeteners, one ingredient I’m especially passionate about is pure maple syrup.
This is not the same as the sugary pancake syrups you see in big plastic bottles at the grocery store.
Those are usually made with high-fructose corn syrup, artificial flavors, and preservatives—definitely not what I want in my kids’ breakfasts.
Pure maple syrup, on the other hand, is a natural sweetener that comes straight from the sap of maple trees and contains minerals like manganese and zinc.
It gives these muffins a lovely warm sweetness without the sugar crash that comes from refined sugar.
Can I make these Banana Peanut Butter Greek Yogurt Oatmeal Muffins Gluten-Free?
If you or someone in your family needs to eat gluten-free, these muffins are super easy to adapt.
The key is to make sure you’re using oats that are specifically labeled gluten-free. Oats themselves don’t contain gluten, but they’re often processed in facilities that also process wheat, which leads to cross-contamination.
There are many certified gluten-free oat brands available now, so just double-check your packaging and you’re good to go.
Everything else in the recipe is naturally gluten-free!
Equipment You’ll Need
To make these Banana Peanut Butter Greek Yogurt Oatmeal Muffins, you’ll need the following tools:
The flavor combo in these muffins is absolutely irresistible. The mashed ripe banana gives them a naturally sweet and creamy base, while the peanut butter powder adds that classic nutty flavor without making them too heavy.
I love the texture the chopped walnuts add—it’s a little crunch in every bite.
My daughter is a huge banana lover, and she asks for these muffins almost every morning. I feel good knowing she’s getting something wholesome and satisfying.
Here’s the full recipe if you want to make your own batch (or two!) for the week—or to freeze for later like I did:
Banana Peanut Butter Greek Yogurt Oatmeal Muffins
Ingredients:
- 2 ½ cups rolled oats (use certified gluten-free oats if needed)
- 1 ripe banana, mashed
- 1 egg
- ½ cup plain Greek yogurt
- 1 cup milk (any kind – dairy or non-dairy both work)
- ¼ cup pure maple syrup
- 2 tablespoons peanut butter powder
- ½ cup chopped walnuts
Instructions:
Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or spray with nonstick spray.
In a large bowl, mash the banana until smooth.
Add the egg, Greek yogurt, milk, and pure maple syrup to the bowl and mix until well combined.
Stir in the peanut butter powder and rolled oats. Let the mixture sit for 5 minutes so the oats can soak up some liquid.
Fold in the chopped walnuts. Divide the batter evenly among the muffin cups (you should get 12 muffins).
Bake for 22–25 minutes, or until the tops are golden and a toothpick comes out clean.
Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
How do I store these Banana Peanut Butter Greek Yogurt Oatmeal Muffins?
These muffins freeze beautifully—just let them cool completely, then place in a freezer-safe bag. When you’re ready to eat, pop one in the microwave for 30–45 seconds, and it’s warm and ready to enjoy.
You can also store them in an airtight container on the counter for up to 3 days. For longer freshness, keep them in the fridge for up to a week and reheat in the microwave for 20–30 seconds before serving.
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Whether you’re a fellow mama preparing for a new baby or just trying to make breakfast time a little smoother, these Banana Peanut Butter Greek Yogurt Oatmeal Muffins are a lifesaver.
Healthy, kid-approved, and full of flavor—they’re a new staple in our house, and I think they’ll be in yours too.
Would you like a printable version of this recipe for your meal prep binder or fridge?
Additional Breakfast Recipes You’ll Enjoy
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- BEST Sausage Egg Breakfast Casserole
- Sausage, Egg, and Cheese Breakfast Burritos (28.3G Protein)
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- Brownie Batter Overnight Oats
- Healthy Cottage Cheese Breakfast Egg Muffins (7G of Protein)
Banana Peanut Butter Greek Yogurt Oatmeal Muffins
Ingredients
- 2 ½ cups rolled oats use certified gluten-free oats if needed
- 1 ripe banana mashed
- 1 egg
- ½ cup plain Greek yogurt
- 1 cup milk any kind – dairy or non-dairy both work
- ¼ cup pure maple syrup
- 2 tablespoons peanut butter powder
- ½ cup chopped walnuts
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or spray with nonstick spray.
- In a large bowl, mash the banana until smooth.
- Add the egg, Greek yogurt, milk, and pure maple syrup to the bowl and mix until well combined.
- Stir in the peanut butter powder and rolled oats. Let the mixture sit for 5 minutes so the oats can soak up some liquid.
- Fold in the chopped walnuts.
- Divide the batter evenly among the muffin cups (you should get 12 muffins).
- Bake for 22–25 minutes, or until the tops are golden and a toothpick comes out clean.
- Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Nutrition
Tried this recipe for yourself? Leave a comment and photos below!
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Nutrition Disclaimer: Our Family Cooks is not a dietitian or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
