Tuesday, February 19, 2013

Peanut Butter & Banana Oatmeal Muffins

We are seriously addicted to muffins at our house. Ever since I started making these, I just can't stop! I make them every weekend for the perfect on-the-go breakfast during the week. Just pop them in the microwave for a 30 seconds and they are delish!
I have also made these with almond butter instead of peanut butter and they are just as good. This is a great healthy recipe when you need a quick breakfast, snack, or dessert!
Peanut Butter and Banana Oatmeal Muffins
2 1/2 cups old fashioned oats
1 cup plain fat free Greek yogurt
2 eggs
1/4 cup brown sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
2-3 ripe bananas
1/4 cup all natural peanut butter (you could also substitute almond butter)
1/4 cup chocolate chips (optional)

  • Preheat oven to 400 degrees. Spray muffin pan with non stick cooking spray or line with cupcake liners. 
  • Place all of the ingredients, except chocolate chips, into a food processor or blender and blend until smooth. Add in the oats one cup at a time and blend in between.
  • Fold in chocolate chips.
  • Using a medium cookie scoop, divide the batter into each cupcake liner and bake for 15-20 minutes, or until toothpick inserted comes out clean. 
  • Serve warm.


  1. I made these last night. The Recipe says put everything in except chocolate chips, which I did, but then says fold in the oats. Sooo I think my muffins are a little denser then normal because I blended the oats in! Also, they need some cinnamon and nutmeg...they ended up a little bland :/ Not my favorite recipe ever!

    1. The recipe says to blend everything! It makes for a smoother batter. I think cinnamon would be delish! I'll have to try that next time.

  2. Wonderful recipe! I subbed 1/2 c of the oats with flax seed, used 2 small bananas, agave nectar in place of brown sugar, and only had to bake for about 12 minutes. Delicious and so healthy :) Thank you for posting!

    1. Wonderful substitutions! I'll definitely have to try your version!

  3. These turned out great for me! Do you keep them in the refrigerator?

    1. Awesome!! Yes, I keep them in the refrigerator and then just pop them into the microwave for about 15 seconds before eating.

  4. How many muffins does this recipe make?

    1. Depending on how much filling you use for each muffin, you should be able to get about 12-15 muffins.

  5. What would the calorie count and serving size be for these? They're so good i just want to make sure I'm eating the correct amount to still be considered healthy! Haha

    1. For 12 muffins:

      Calories: 180
      Carbs - 24g
      Fat - 6g
      Protein - 7g
      Sugar - 11g

      Depending on how much filling you use for each muffin, you should be able to get about 12-15 muffins. Hope this this helps! :)

  6. Is there no flour in this recipe?


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