This recipe combines some of my favorite breakfast foods—oats, peanut butter, and bananas—into one easy, portable muffin that I can grab on the go! If you have peanut allergies in the house like I do, you can use tahini, almond butter, or any other nut butter (or make these at a friend’s house, store them in their freezer, and invite yourself over for coffee when you want one!).
¾ cup old-fashioned rolled oats
⅔ cup all-purpose flour
⅓ cup packed dark brown sugar
⅓ cup canola oil
½ teaspoon ground cinnamon
½ teaspoon kosher salt
Muffin Batter
1½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon kosher salt
¼ teaspoon ground cinnamon
3 large, very ripe bananas, finely mashed with a fork (about 1⅓ cups)
2 extra-large eggs
½ cup canola oil
⅓ cup creamy peanut butter (I use Skippy’s Natural), plus more (optional) for topping
¼ cup packed dark brown sugar
¼ cup honey
⅓ cup oat milk (or unsweetened milk of choice)
1 teaspoon pure vanilla extract
1 Fill cupcake tins with liners and set aside. Preheat the oven to 350°F with the rack in the middle position.
2 To make the streusel: In a medium bowl, mix together the rolled oats, flour, brown sugar, oil, cinnamon, and salt with a spoon until crumbly and set aside.
3 To prepare the muffins: In a large bowl, whisk together the flour, baking soda, salt, and cinnamon until well-combined.
4 In a separate medium bowl, whisk together the mashed bananas, eggs, oil, peanut butter, brown sugar, honey, oat milk, and vanilla until creamy. Pour the banana mixture into the flour mixture and stir with a spoon to combine.
5 Fill the muffin cups three-quarters full (I like to use a ¼-cup ice cream scoop) and top each with a heaping tablespoon of streusel crumbs. Bake for 20 minutes, or until a toothpick inserted into the center of one comes out clean. Remove the muffins to a wire rack to cool.
6 If desired, warm additional peanut butter in the microwave and drizzle over the muffins.