Peanut Butter Banana White Chocolate Chip Muffins

I’m getting ready for a busy weekend wearing my “dance mom” hat, so I needed to whip up something that is delicious, full of whole grains, has some protein and tastes good enough that my dancing daughter will be more than happy to start her day with it (extra point if it travels well for mid-day snacks).   Muffins for the win!

Peanut Butter Banana White Chocolate Chip Oatmeal Muffins!   I wasn’t completely sure how this combo of flavors would work (why, I don’t know – I mean every part of it is good!) but it’s awesome.  I love how different baked goods taste when you use white chocolate chips in place of chocolate chips, they totally transform the flavors.

These are great for a quick and easy breakfast and also make for a great snack, especially for active kiddos in sports who need something nutritious they can eat on a quick break.  I LOVE muffins for that.

Here’s the recipe.  Have a great weekend!

Peanut Butter Banana White Chocolate Chip Muffins

18 Standard Size Muffins

Peanut Butter Banana White Chocolate Chip Muffins

A scrumptious combo of peanut butter, banana and white chocolate chips combined with whole wheat, oatmeal and Greek yogurt, creates a muffin that is delicious and nutritious! Have a nut allergy? Try The Sneaky Chef's No-Nut Butter in place of peanut butter.


  • 1 1/2 Cups White Whole Wheat Flour (all purpose would work as well)
  • 1 cup Oats
  • 3/4 cup sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 3 large ripe bananas
  • 1 cup vanilla Greek yogurt
  • 1/4 cup milk
  • 1/2 cup peanut butter (or No-Nut Butter if you have nut allergies)
  • 1/2 cup melted butter
  • 2 tablespoons vanilla extract
  • 1 large egg
  • 1/2-1 cup white chocolate chips


Preheat oven to 375 degrees F.

In a large bowl, combine flour, oats, baking powder, baking soda, salt and 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 white chocolate chips, and stir until well combined but do not over mix.

Scoop into a greased muffin tin.

Bake for approx 16-22 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.


  1. says

    Great recipe, my husband would love these! I think I’ll make them for him to have next week in the mornings :) I was looking through the ingredients and I didn’t see how much to use as far as the bananas?

    • says

      Michelle, I used regular, but honestly I have never noticed a difference when using quick cooking or regular and usually just use whatever I have on hand.


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