Peanut Butter Banana Muffins Made in a Blender

These hearty peanut butter banana blender muffins are an easy, wholesome option for breakfast or a snack—perfect for little (and big) appetites. The batter is made by blending whole-food ingredients, then baking until the tops are springy. They’re quick to prepare and hold up well for busy mornings.

I blended up a batch recently and the kids couldn’t get enough of them. They’re dense and satisfying—more of a substantial, almost fudgy bite than a light, airy muffin—which makes them filling and great for pairing with a cup of yogurt or a glass of milk.

For a slightly sweeter version, I usually add two tablespoons of maple syrup. Applesauce works well as a lower-sugar alternative, and a pinch of stevia can be used to boost sweetness without adding more sugar. As written, the muffins strike a nice balance of sweetness, banana flavor, and peanut butter richness.

These are lower in added sugar than many bakery muffins and include protein from the peanut butter and fiber from the oats, which helps balance the carbs. They’re ideal for busy mornings, lunchbox snacks, or a quick post-activity bite.

Recipe tips

• Add a little stevia or an extra tablespoon of maple syrup if you prefer a sweeter muffin.
• Pulse the batter to your desired texture—blend until smooth for a uniform crumb, or leave a bit of oat texture for chew.
• Use rolled oats or quick oats; either will work. If you prefer a finer crumb, pulse the oats briefly in the blender before adding the wet ingredients.
• Swap peanut butter for almond butter, sunflower seed butter, or another nut/seed butter if you have allergies or preferences.
• Check doneness by pressing the muffin top lightly—if it springs back, they’re done. Baking time may vary slightly by oven and muffin tin size.

Peanut Butter Banana Blender Muffins

Hearty, blender-made muffins that combine banana and peanut butter for a quick, wholesome breakfast or snack.

Ingredients

Wet ingredients

• ⅓ cup water
• ½ tablespoon apple cider vinegar
• 2 tablespoons peanut butter
• 1 tablespoon maple syrup (or 2 tbsp applesauce)
• 1 large banana
• ½ teaspoon vanilla extract

Dry ingredients

• 1 cup rolled or quick oats
• 1 teaspoon baking powder
• ½ teaspoon baking soda

Instructions

1. Preheat the oven to 350°F (175°C).
2. In a blender, add the wet ingredients first: water, apple cider vinegar, peanut butter, maple syrup (or applesauce), banana, and vanilla.
3. Add the dry ingredients on top: oats, baking powder, and baking soda.
4. Blend until fairly smooth. You can leave a little texture from the oats if you prefer a heartier muffin.
5. Distribute the batter into a muffin pan lined with muffin cups. The recipe yields about 7–8 muffins depending on portion size.
6. Bake for 12–16 minutes, or until the tops are springy and a toothpick inserted into the center comes out mostly clean.
7. Allow the muffins to cool slightly in the pan, then transfer to a rack to cool completely.

Notes

• Nutrition facts are an estimate.
• Weight Watchers points: 3 (as noted by the original recipe).
• To make the batter thicker or thinner, adjust the water by a tablespoon at a time.
• For a different flavor profile, stir in a handful of chocolate chips, chopped nuts, or dried fruit before baking.

Storage and make-ahead

Store cooled muffins in an airtight container at room temperature for 2–3 days, or refrigerate for up to a week. These muffins also freeze well—place cooled muffins in a freezer-safe bag or container for up to 2–3 months. Thaw at room temperature or warm briefly in the microwave.

Serving suggestions

Enjoy these muffins on their own, spread with a little extra peanut butter, or serve alongside yogurt and fresh fruit for a complete breakfast. They’re also portable and make a convenient snack for school, work, or travel.

Variations and substitutions

• Swap peanut butter for another nut or seed butter to suit dietary needs or preferences.
• Use applesauce instead of maple syrup to reduce added sugar while keeping moisture.
• Pulse the oats in the blender first if you prefer a finer flour-like texture.

---

If you try this recipe, please leave a star rating and a comment below to let me know how you liked it!