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+ servings

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.
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Servings: 12 Extra Large Standard Muffins or 18 Regular Standard Muffins


  • 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.
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