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Oat muffins with banana and peanut butter

Muffins are an easy breakfast item to keep handy. Kids can grab them for a quick breakfast or even for an afternoon snack. These muffins are made with whole oats and a mix of sprouted flour. It has bananas, peanut butter and loaded with walnuts.
Prep Time10 mins
Cook Time30 mins
Course: Breakfast
Cuisine: American
Servings: 20 muffins


Dry Ingredients -

  • 1 1/4 cup Rolled Oats gluten-free can be used
  • 1 1/4 cup Sprouted grain flour gluten-free can be used
  • 1/2 cup Walnuts chopped
  • 1/2 tsp Cinnamon powder
  • 1/2 tsp Nutmeg powder
  • 3 1/2 tsps Baking powder
  • 1/4 tsp Sea Salt

Wet Ingredients -

  • 2 Bananas very ripe
  • 1/2 cup Peanut butter packed nut-free option use Sunflower butter
  • 3/4 cup Milk any milk of choice - almond works well
  • 3 tbsps Olive oil
  • 3 tbsps Maple syrup plus extra for drizzling on top
  • 1 tbsp Flaxmeal soaked in warm warm


  • Combine all the dry ingredients in one bowl
  • Combine all the wet ingredients in another mixing bowl, make sure to cream the peanut butter so everything is mixed well
  • Mix the dry ingredients to the wet ingredients
  • Pour into lined muffin pan to fill half; Top the muffins with maple syrup
  • Bake at 350 degrees hot oven for 25 to 30 minutes when edges brown slightly