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Peanut Free Banana Oat Breakfast Muffins

Three golden brown Breakfast Muffins Peanut Free stacked on a white plate, topped with rolled oats.
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Simple, safe, and quick breakfast muffins made without peanuts, perfect for busy mornings.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 cup unsalted butter, melted
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup mashed ripe bananas (about 3 medium)
  • 1/2 cup rolled oats

Instructions

  1. Preheat your oven to 375 degrees F (190 degrees C). Line a 12-cup muffin tin with paper liners or grease well.
  2. In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon.
  3. In a large bowl, whisk the melted butter and sugar until combined. Beat in the eggs one at a time, then stir in the vanilla extract and mashed bananas.
  4. Add the dry ingredients to the wet ingredients. Mix until just combined; do not overmix.
  5. Fold in the rolled oats gently.
  6. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
  7. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • Check all ingredient labels to confirm they are processed in a peanut-free facility if allergy severity is high.
  • These muffins freeze well for up to three months. Cool completely, then store in an airtight container.
  • For a dairy-free option, substitute the butter with an equal amount of vegetable oil or melted coconut oil.

Nutrition

Find it online: https://afripaket.com/breakfast-muffins-peanut-free/