Peanut Butter Banana Oatmeal Muffins

Banana oatmeal muffins topped with chocolate chips on a grey plate,

Peanut Butter Banana Oatmeal Muffins

These delicious muffins are a cross between oatmeal and banana bread. They are packed with oats, peanut butter, bananas, and chocolate chips. Enjoy for breakfast or as a healthy snack.

Course Breakfast, Dessert

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 193kcal

Author Allison Mattina

Ingredients

1 cup old fashioned oats
3 medium-sized overripe bananas
½ cup creamy peanut butter
2 large eggs
⅓ cup pure maple syrup
1½ teaspoons vanilla extract
3 tablespoons milk
1 teaspoon baking powder
½ teaspoon salt
¾ teaspoon ground cinnamon
½ cup chocolate chips plus more, for topping

Instructions

Preheat oven to 350°F. Line a 12-count muffin pan with paper liners and lightly spritz the inside of the liners with nonstick spray.
In a blender, pulse the oats several times until they broken up into small pieces. Remove the oats from the blender.
Add bananas, peanut butter, eggs, syrup, vanilla, and milk to the blender and blend until combined. Add the ground oats, baking powder, salt, and cinnamon to the blender and blend briefly, until just combined (don't over mix it). Stir in the chocolate chips by hand using a rubber spatula or wooden spoon.
Pour the batter into the prepared muffin cups. I stir the batter periodically as I'm adding it to the cups to be sure the chocolate chips are evenly distributed. If desired, ad a few additional chocolate chips to the top of each muffin.
Bake for 20-23 minutes, until a toothpick comes out clean (melted chocolate is ok). Place the pan on a wire rack to cool, they will firm up as they cool.

Video

Notes

Serve warm or room temperature. Optional toppings: salted butter, peanut butter, honey, or just as is!

Store in the refrigerator for up to 3 days.

Nutrition