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 MuffinsPrint Pin Rate
- 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.