A grab-and-go breakfast, after school snack, or just because, this sweet little muffin is the perfect pantry staple!
What is it about peanut butter and bananas that make them such a great combination? And then if you add chocolate chips…I mean come on. It is like a total treat that you can disguise as a breakfast food so you can feel good about yourself!
Once again I found myself with too ripe bananas, so after doing my happy dance I went to work making banana bread. I made three kinds, which I will be sharing with you. I made these little muffins so the kids would have a quick grab option for back to school. I made a cream cheese filled one that is decadent, let’s call it cake for now, and a blueberry one! Amazing.
Banana Bread is a staple at our house. I make these Peanut Butter Oat Banana muffins a lot, and this Honey Whole Wheat option is amazing too. And let’s not forget the Cinnamon Swirl Banana Bread that I could not stop eating. Totally drool worthy. But I think these might be my new favorite…this week at least. They have some oats, because I love to add healthy goodness where I can. They have PB and chocolate chips, so the kids love them! And they are eazy peazy to make.
I cooked these little beauties at 375 so they would get the nice puffy tops, and I made sure to only fill the liners about 3/4 full. Too full means not as pretty! Plus more mess for me. Which I hate. Anyway, try them. You will like them. Just be careful when cooking that you watch them. You don’t want the bottoms to burn.
Peanut Butter Chocolate Chip Banana Bread Muffins
Ingredients
- 1 tsp vanilla
- 2 large eggs
- 3/4 c sugar
- 2 cups flour
- 1 cup oat flour made by blending one cup of oats up in the blender
- 1/2 cup peanut butter
- 3 bananas mashed up
- 3 Tbs vegetable oil
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup chocolate chips
Instructions
- Preheat oven to 375
- Grease and flour muffin trays or use liners
- Whisk together oat and white flour, baking powder, baking soda, and salt
- In a separate bowl, whisk together sugar, vegetable oil, egg, vanilla, peanut butter, and mashed up bananas.
- Mix together until just incorporated and no more streaks of flour, but do not over mix or they will get chewy. Fold in chocolate chips
- Fill liners in tin to 3/4
- Bake 10-15 minutes, or until toothpick inserted comes out clean.
Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.
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Enjoy!
Michal says
Wow! this looks amazing!
Kathleen says
How much salt?
Rachael says
Kathleen, sorry about that, 1/2 a tsp! I have been doing this too much lately, missing ingredients or typing things in wrong. I need to edit my recipes better. Thanks for catching that for me!
Brigid says
Where did you include mixing the first pb? With the wet or dry ingredients?
Melanie says
Have you ever used PB2 instead of regular pb? I want to use this recipe but using PB2 instead. Just trying to figure out the measurements.
Rachael says
I haven’t. I am sorry.
Pat says
You forgot to list where to mix in the peanut butter!
Sara says
I got through making this recipe and then realized you included peanut butter in the list of ingredients but didn’t instruct when to add it in your recipe steps.
Rachael says
Woah, sad, this recipe has been up for over a year and no one has mentioned it. You add it in with the wet ingredients. I updated the recipe, Thank you so much for letting me know.