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+ servings

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.
Servings 18 Standard Size Muffins


  • 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.
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