Peanut Butter Oatmeal Chocolate Chip Cookie Muffins

Any time I can bring the flavors of a cookie, to a muffin, I pretty much consider that winning.  Especially if I can do it with whole wheat and a little kick of protein from Greek yogurt.    These Peanut Butter Oatmeal Chocolate Chip Cookie Muffins are basically awesome.  And who doesn’t want awesome for breakfast???

After recently discovering The Sneaky Chef’s No-Nut Butter, my daughter has been asking me to create a variety of muffins using it (muffins are her breakfast staple).   While I used the No-Nut Butter, if peanut butter doesn’t scream Epi-pens and Benadryl in your home, then by all means, go with good old peanut butter.

I based these off of one of my all time favorite muffin recipes, my Oatmeal Scotchie Muffins recipe.   It has so much great oatmeal cookie flavor.  I could seriously eat these every morning.  And night.  And all the live long day in between.

Obviously using peanut butter and chocolate chips totally changes the flavor, but the result is still amazingly delicious.   You have to love a muffin that in the batter stages looks just like cookie dough.  I mean seriously, they look like cookies in the making!

I made 12 very full standard size muffins with this recipe.  You could easily stretch this to 18 more modest sized muffins.  I’m a big fan of making large muffin recipes and stocking the freezer.

My daughter declared these are the best muffins I’ve made yet.  Granted, I think she says that with every recipe.  Though she is the first to point out when something is not to her liking, so she’s not one to sugar coat anything, even muffins.

These muffins do include bananas, but the flavor doesn’t really come through.  Bananas, much like pumpkin, applesauce and Greek yogurt, are some of my favorite ways to add moisture to muffins without adding too much butter or oil.   If you don’t have any bananas on hand, you could probably just add an extra 1/2 cup of Greek yogurt in their place.

I really need an endless supply of No-Nut Butter.  After going for years with very little peanut butter in my baking, it’s the greatest thing ever to be able to work it back in, well, minus the actual nut part.   So here’s the recipe.  Enjoy!

Peanut Butter Oatmeal Chocolate Chip Cookie Muffins

12 Extra Large Standard Muffins or 18 Regular Standard Muffins

Peanut Butter Oatmeal Chocolate Chip Cookie Muffins

These muffins will make you feel like you are eating cookies for breakfast! Use peanut butter or No-Nut Butter (for those with nut allergies). While these do have bananas in them, the peanut butter and oatmeal flavors let the banana blend into the background, adding some extra nutrition, moisture and sweetness without an overt banana flavor.


  • 1 1/2 Cups White Whole Wheat Flour (all purpose would work as well)
  • 1 cup oats
  • 1/2 cup brown sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt (optional)
  • 1 cup vanilla Greek yogurt
  • 2 medium size ripe bananas
  • 1/4 cup melted butter
  • 1/4 cup milk
  • 3/4 cup peanut butter or No-Nut Butter
  • 1 tablespoon vanilla extract
  • 1 large egg
  • 1/2 cup cup chocolate chips (you can use more or less if you like, or even try peanut butter chips!)


Preheat oven to 375 degrees F.

In a large bowl, combine flour, oats, baking powder, baking soda, salt and brown sugar and set aside.

In a food processor (or blender or mixer) combine yogurt, bananas, melted butter, peanut butter, milk, egg and vanilla until very well blended. Mixture will be fairly thick.

Combine wet and dry ingredients, as well as chocolate chips, and stir until well combined but do not over mix.

Scoop into a greased muffin tin.

Bake for approx 18-22 minutes or until toothpick inserted in center comes out clean and/or top of muffin springs back when lightly touched. Enjoy! These freeze well and make for a great breakfast or quick snack.

Looking for more delicious muffin recipes?   I’ve got you covered!

Chocolate Peanut Butter (or No-Nut Butter) Banana Muffin Tops

No-Nut Butter Peanut Butter Banana Chocolate Chip Muffins

Chocolate Chip Banana Muffins – Flour Free!

Pumpkin Banana Cinnamon Pecan Muffins


  1. Brenda says

    I didn’t have bananas or yogurt, so I used low fat sour cream, and they came out great! PS I also threw in some cinnamon chips!

  2. Kelli says

    Made these yesterday, came out moist, sturdy but not too dense. I guess I made smaller muffins because I got 23 from this recipe. Might add more peanut butter next time.

  3. Odiah j. says

    I’ve never made muffins before until tonight. This recipe was the first one I tried. It was perfect!! Thank you so much! These will automatically be my favourite kind!!!!!!!! :)


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