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
- 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
- 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.