Banana Peanut Butter Greek Yogurt Oatmeal Muffins
These Banana Peanut Butter Greek Yogurt Oatmeal Muffins are a protein-packed, naturally sweetened, and kid-approved breakfast or snack that's perfect for busy mornings or postpartum meal prep.
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
Storing Your 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.
Nutrition
Serving: 1muffinCalories: 167kcalCarbohydrates: 21.9gProtein: 6.6gFat: 6.4gCholesterol: 21.4mgSodium: 29.9mgPotassium: 210.9mgFiber: 2.4gSugar: 8.6g
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