Easy to make in peanut butter banana muffins minutes in 1 bowl, you’ll love these for a sweet treat any time of day! Ingredient Notes A complete list of ingredients with amounts and full instructions is located in the printable recipe card below. This section covers ingredient and substitution considerations.
Peanut Butter: Use natural peanut butter. I like unsweetened almond milk but any plant-based milk works. Rolled Oats: You’ll either need oats flour and rolled oats or enough rolled oats to make oat flour. Quick oats are also fine if that’s all you have.
Chocolate Chips: I like Enjoy Life or Camino but any dairy-free chocolate chips, morsels or chunks work great. For an extra decadent cookie, try using half chocolate chips and half chocolate chunks! If you want to skip the chocolate, you can substitute raisins, cranberries or chopped dates. Step-by-Step Instructions Before You Start: Preheat the oven to 350 F and line a baking tray with parchment paper. If you don’t have oat flour on hand, make that first by adding 1. 25 cups of oats to a blender or food processor and blending into a fine flour-like consistency.
Oat flour in a food processor. Mashed banana with a fork in a mixing bowl. Almond milk and peanut butter in a glass mixing bowl. A smooth, creamy batter in a glass mixing bowl with a wooden spoon.
Add the rest of the ingredients and mix until everything is fully combined and you have a thick, sticky dough. Oatmeal chocolate chip cookie dough in a glass mixing bowl with a wooden spoon. Store in a sealed container at room temperature for up to 3 days, in the fridge for up to 1 week or in the freezer for up to 3 months. I’d love to hear about it! Click here to leave a review. To make the oat flour, add the 1. Add the banana to a mixing bowl and use a fork or immersion blender to mash into a paste.
