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.
Ingredients
- 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!)
Instructions
- 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.
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.