These extra fluffy, bakery style muffins are made with nourishing ingredients like oats, bananas, and peanut butter! Learn how to make extra tall muffins just like you get in a bakery. Plus, they only take 10 minutes to make and you probably already have everything in your kitchen to make them!
Tell me about this recipe!
- These muffins are incredibly moist because of the mashed bananas added to the batter.
- I get extra tall, bakery style muffins by baking them for the first 5 minutes at a very high temperature, then lowering the temperature. This will make your muffins rise much higher!
- They’re stuffed with chocolate chunks which make them so tasty, but you can also use chocolate chips.
The printable recipe card with the full list of ingredients and instructions can be found at the bottom of this post.
- Oats: Use rolled oats for these muffins and not instant oats. You then need to pulse the oats to become oat flour.
- Peanut Butter: I am using regular peanut butter, not the type of peanut butter which has oil in it.
- Bananas: Be sure to use very ripe bananas for this!
How to make this recipe
One: Whisk together your blended oats, flour, baking powder, baking soda, salt and spices in a medium bowl.
Two: Use a fork or potato masher to mash your bananas
Three: In your stand mixer fitted with the paddle attachment, add your bananas, sugar, butter, eggs, vanilla extract, peanut butter and milk. Beat together on medium speed.
Four: Pour in your dry ingredients and beat until well combined.
Five: Fold in most of the chocolate chunks, leave some to the side.
Six: Preheat your oven to 425 degrees. Place 12 muffin cases in your tray. Fill each muffin case to the top and top with extra chocolate chunks. Bake for 5 minutes, then reduce the temperature to 350 and bake for an extra 16-18 minutes. This recipe makes 14 muffins.
- I make sure that all of my ingredients are at room temperature before I start the recipe, so pull out all of the ingredients about 2 hours before you start baking.
- I highly recommend using a weighing scale and measuring out your ingredients the metric way. It makes a huge difference to your baking and is the most accurate way to bake!
- Be sure to not open the oven door when reducing the temperature, this will help give you super tall muffin tops.
Frequently Asked Questions
I like to use a large ice cream scooper to neatly transfer the muffin batter into the tins.
Yes! Wait until they are completely cool, then put in a freezer bag and keep in the freezer for up to 3 months. Let thaw completely in the fridge or defrost in the microwave.
You buy oat flour at most grocery stores or health food stores, my favorite brand is Bob’s Red Mill. If you don’t have access to oat flour, you can make your own! Take rolled oats and grind them in your food processor until you have a fine powder. You can also substitute the oat flour for regular flour
You can substitute in an equal amount of melted coconut oil.
Other Breakfast Recipes to Try
Peanut Butter Banana Oat Muffins
- 12 cup muffin tray
- 250 grams all purpose flour
- 159 grams granulated sugar
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon kosher salt
- 170 grams unsalted butter room temperature
- 113 ml whole milk
- 2 eggs cold
- 1 teaspoon vanilla extract
- 135 grams peanut butter
- 340 grams bananas
- 92 grams rolled oats
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 170 grams dark chocolate chopped
- turbinado/demerara sugar for sprinkling
- Preheat the oven to 425°F/220°C. Line a muffin pan with 12 liners. This recipe makes 14 muffins so you will have to bake them in two batches (unless you have a second muffin pan)
- Blend the oats in a blender or food processor until it becomes a fine flour.
- Whisk together the flour, oat flour, baking powder, baking soda, salt, cinnamon and nutmeg in a medium bowl or jug.
- Use a potato masher or fork to mash the bananas
- In the bowl of a stand mixer fitted with the paddle attachment, add the bananas, sugar, butter, eggs, vanilla, peanut butter and milk then beat on medium speed
- Pour the dry ingredients into the wet and beat until combined
- Keep a handful of chocolate chunks to the side. Fold the rest of them into the batter.
- Fill the liners to the top with the batter. Sprinkle over the coarse sugar and add a few chocolate chunks to the top of each muffin
- Bake for 5 minutes. Then, without opening the door, reduce the oven temperature to 350°F/175°C and bake for an extra 16-18 minutes.
- Allow them to cool completely.