Sky high Peanut Butter, Banana and Oatmeal Muffins with chocolate and peanut butter chips scattered throughout the batter. This one bowl, no mixer required recipe makes delicious muffins in record time!
I had such a hard time finding a suitable title for these muffins. They could alternatively be titled “Peanut Butter, Banana, and Oatmeal Muffins with Chocolate Chips and Peanut Butter Chips” but that just seemed like a ridiculous title. I think you guys might be able to pick up what I’m putting down. Deliciously satisfying and slightly sweet muffins are what I’m putting down. You are welcome 🙂
When I was trying to decide what flavor of muffin I needed to have for breakfast, I cracked open the pantry and picked out all my favorite flavors for breakfast foods. Peanut butter was obviously a top choice (as usual), and chocolate chips with the peanut butter was hardly a decision as much as it was a requirement. Oatmeal and banana seemed important for health so they found their way into the recipe too. In the end, these tasty Peanut Butter, Banana and Oatmeal Muffins were born.
If you were wondering, these peanut butter, banana and oatmeal muffins really hit the spot when I sliced one open. I am a notorious sweets lover, but these were only slightly sweetened and I thought they were perfect. If you have the time, slice into one of these beauties while they’re still freshly warm out of the oven. You won’t regret your decision!
These Peanut Butter, Banana and Oatmeal Muffins are perfect for whipping up over the weekend and storing the extras away for later in the week. I left these muffins in a zipped baggie on the counter for about 5 days before the texture of the muffin was no longer as delicious as it should be.
If you prefer your muffins warmed or toasted, pop one in the microwave or toaster oven for a bit and then pop it directly into your mouth. ← Just kidding, please let it cool down first so you don’t burn your face!
If you’re having a flavor dilemma, these muffins are perfect because they satisfy every craving all in one handheld little breakfast puff. Plus, how can you say no to these fluffy muffin tops? I know I can’t say no!
For this recipe, I used these Wilton 12-cup muffin pans from Amazon.
If you need more convincing on exactly how easy this recipe is, check out the recipe video I posted on Facebook! Be sure to follow Citrus and Delicious on Facebook!!
Recipe inspiration from Better Homes and Gardens 16th Edition Cookbook.
Peanut Butter, Banana and Oatmeal Muffins
Sky high Peanut Butter, Banana and Oatmeal Muffins with chocolate and peanut butter chips scattered throughout the batter. This one bowl, no mixer required recipe makes delicious muffins in record time!
Ingredients
- 1 ½ cups all purpose flour
- ½ cup old fashioned oats
- ¼ cup brown sugar, tightly packed
- 1 ¼ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 eggs, lightly beaten
- ¾ cups mashed banana, about 1 medium sized banana
- ¾ cups milk
- 3 tablespoons vegetable oil
- ¼ cup creamy peanut butter
- ½ cup chocolate chips, I used a chocolate chip and peanut butter chip mixture
Instructions
- Preheat oven to 400F. Grease 12 muffin cups, set aside.
- In a medium sized bowl, combine eggs, banana, milk, oil and peanut butter. Whisk to combine.
- Stir in flour, oats, brown sugar, baking powder, baking soda and salt. Batter can be lumpy. Fold in chocolate chips after batter has been mixed.
- Spoon batter into prepared muffin cups, filling each ½ to ⅔ full. If desired, sprinkle chocolate chips on top.
- Bake for 15 minutes or until golden. Cool in muffin cups on a wire rack for 5 minutes before removing muffin cups from pan. For best results, serve warm.
Notes
I've been getting some reviews that these muffins are a little bland/not sweet enough. Feel free to add a few more chocolate chips throughout or on top of the muffins for a touch of added chocolate flavor. Muffins are supposed to be less sweet, otherwise they would be cupcakes!
Nutrition Information:
Yield: 12 Serving Size: 1 gramsAmount Per Serving: Calories: 220Unsaturated Fat: 0g
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Jess
Great recipe! thank you. they turned out delicious.
Annalisa
It says 3/4 of a cup of mashed banana approximately one medium. This does not seem right. Please clarify
Jessica
Hi Annalisa! I've found bananas are always different sizes, so it's hard to specify. I used 3/4 cups of mashed banana in a dry measuring cup for this recipe.
Mary
I followed the instructions exactly. I found the muffins to be just a bit dry but also a tiny bit sticky to the tongue and a bit flat to the taste. Will try to make again at some point, adding a bit more oil and maybe more banana or maybe some coconut..
Jes
My sis shared this with me and they were a huge hit. I know my husband will beg me to make them often. I love that they are not sweet as candy. Subbed: almond milk, almond butter, butterscotch chips (highly recommend!). Also loved the idea of putting chips on top, makes them come out looking pro! Thanks so much.
Gwyn
Thank you for sharing your easy muffin recipe! I added an extra banana and then only used 1/2 cup of unsweetened vanilla almond milk. I also substituted with coconut oil. I think adding coconut flakes would be an awesome touch to this recipe as well. I loved that these were not overly sweet. My family loves them any time of the day!
Linda
Thank you for the recipe, I did multiple substitutions, used plain yogurt instead of milk, apple sauce instead of oil, natural unsweetened peanut butter, and used coconut sugar I also added quinoa flakes to whole wheat flour and rolled oats. Instead of chips I added small diced apples.
Turned out great!
Jessica
These all sound like such tasty substitutions, Linda! I'm glad everything turned out well 🙂 The great thing about this recipe is that it allows for all sorts of substitutions and you'll still end up with a really delicious end product.
Jasmine
I just made these muffins for breakfast. I substituted the chocolate chips for coconut flakes, added a bit of vanilla extract and used coconut oil. They turned out really well. My boyfriend especially liked them. Thank you for the recipe
Jessica
Those sound awesome, Jasmine! I'll have to try them with the coconut flakes next time. Thank you for leaving a review!
Tiffany
Made these last night and they came out great. I used Natural peanut butter instead. Yummy!!
Sharon
These muffins look absolutely delicious! Can gluten-free flour or a gluten-free flour blend be substituted for the all-purpose flour? I would love to make them.
Jessica
Hi, Sharon! I haven't personally used gluten free flour or a blend. If you give it a try, please let me know how they turn out!
Mocha
This is delicious! Definitely I’m gonna make again.
Easy and perfect sweetness.
Jessica
Thank you so much for the compliments! They are my favorite easy muffin to make 🙂
Kiara
I made these. I subbed whole wheat flour because I was out of white. They turned out perfectly!
Jessica
That is awesome to hear, Kiara! Thank you for letting us know they turned out well with whole wheat flour too!
Kristy
i i have made them right now..cant wait to try the batter was really good
...
Jessica
Hey Kristy, I hope you liked the muffins! They are some of my favorites and I need to make another batch again soon 🙂 thanks for trying my recipe!
Kaitlyn
These are awesome. My new go-to. I bake a double batch of these every couple of weeks and warm up 2 every morning for my husbands breakfast. They freeze well, and pop in to the microwave for a minute to get thawed and warm. Thank you for this recipe!
Jessica
Hi Kaitlyn! Thanks so much for your kind words. I'm so glad you and your husband love them!! 🙂
Nicole
Hi! This recipe looks amazing and I plan on making a huge batch for breakfast purposes. I was just wondering whether you know how they freeze!
Jessica
Hi, Nicole! Thank you for your kind words and I hope you love the recipe!! I unfortunately haven't had any last long enough to see if they freeze well or not, but you've motivated me to make a new batch to see how long they might keep for. I'll update the post once I do a freeze test!
Tammi
Vwry tasty! I love how quick and easy they were to make! I only had vanilla unsweetened almond milk, and added some cinnamon! Will be making again!
Jessica
Hi, Tammi! Thanks so much for your kind comment! I love that they are so simple to whip together and your substitutions sound great 🙂 I sometimes use almond butter if I don't want to use peanut butter and the recipe comes out tasty every time.
Kaitlyn
I just made these and they were very tasty! I had to stop myself from eating another one. I did sub coconut oil for veg. Oil, and 1/2 c whole wheat ap flour instead of 1/2 c of the white ap flour. Thanks for the recipe! I think my hubby will love these!
Jessica
Hey Kaitlyn! I'm glad you like the recipe 🙂 Those substitutions sound amazing - I made these with almond butter this past weekend and they were still delish. Hope your hubby loves them!
Tara
I’m not gonna lie, I reeeeally deviated from the original recipe. I started out wanting chocolate peanut butter and ended up making them cranberry orange relish leftover from thanksgiving. Baking, am I right? I only changed around a few things, I promise! I wanted to thank you for this recipe; it’s simple but good and it’s now going to be my go-to!
Jessica
Tara - I can't even be mad at that with all those tasty sounding substitutions! I'm glad you enjoyed the base recipe - use it for any other fun mix-ins you can think of 🙂 Thanks for stopping by!
Mandy D
These look delicious!! Have you tried subbing white whole wheat flour for all-purpose?
Jessica
Hi Mandy! I have not tried subbing out the all purpose flour in this recipe, but I have used King Arthur Flour's white whole wheat flour in a cookie recipe and it was nearly identical! Let me know if you try it out 🙂
JJ
Any idea how many calories each muffin is?
Jessica
If you use MyFitnessPal (my favorite calorie counting app), you can go to the "more" tab (with the ... on their app), go to meals, recipes and foods and add a recipe from the web. If you plug in this recipe's URL in there it'll usually pull a really good calorie count and split the total of all the calories by the number of servings. Just letting you know in case there are other websites you go to that don't have calories listed. It'll depend on what kind of milk, oil, eggs and peanut butter you use (I used 1% milk, vegetable oil, extra large eggs, and I believe Skippy PB) and they came out to 206 calories per muffin. You could add less PB/chocolate chips and it would reduce the calories a bit without affecting the flavor too much. Thanks for your comment!
Sandeep
Loved these muffins! I only had 1 cup of flower left so i had an additional 1/2 cup of oats instead and used almond butter instead of peanut butter (just preference). They turned out great and so delish! thank you.
Jessica
Awesome!! I'm glad your substitutions worked in a pinch. I'm definitely going to have to try it with almond butter next time! Thank you for sharing 🙂
Thanh | Eat, Little Bird
I have all of the ingredients for this recipe at home ... I feel I need to make these muffins asap! Yum!
Jessica
🙂 Let me know how they come out if you make them!!
Natalia
These muffins look good and surely taste even better! We are big fans of banana muffins and will definitely give your recipe a try next time I'm in the kitchen with my five year old, especially that no mixer is needed here.
Jessica
Aw yay! I never used to like banana, but now I find myself eating them/baking with them so much more! Let me know if you and your little one like them 🙂
Monica | Nourish & Fete
Well, now, these just look amazing. "Muffin" is one of my two year old son's favorite words (kiddo has good taste already..) and I love that these keep for a few days - perfect to make a big batch and dole them out for breakfast and snacks. Pinning to try very soon!
Jessica
Thanks, Monica! Your son does have excellent taste 🙂 these muffins are perfect for sharing. If you decide to make them, let me know how they turn out!
Emma @ Supper in the Suburbs
These look delicious. I wonder what they'd be liek with crunchy peanut butter instead of smooth!
Jessica
Thanks, Emma! I can only image they would be delicious and perhaps a little crunchy too! I'll have to try out that variation next time 🙂
Roxana
They look delicious and are healthier too 🙂 Love the combination of flavors. Classic.
Jessica
Thanks so much, Roxana! I love to make things a little healthier whenever I can 🙂
Christina Oliver
Hello, Much appreciated for your recipe, I was wondering, is there anyway to get PDF format of this recipe, I would like to download this recipe.
Thank you.
Jessica
Hi Christina! I believe when you click print there is the option to save the recipe as a PDF. I hope this helps and thank you for stopping by!
Christina Oliver
Perfect , Thank you so much.
Carol
you forgot to say that you have to add the oatmeal in your instructions for preparing the muffings. not a big deal but thought you might want to add that.
Jessica
Thanks for catching that, Carol. This is why I shouldn't type up my scratch paper recipe notes late at night.
Val
Look good but how much salt and when do you add peanut butter?
Giving them a shot anyways
Jessica
Hi Val! Thank you for catching that...it's 1/4 teaspoon of salt and you can add the peanut butter with the wet ingredients (banana, egg & oil mixture.) 🙂
annie@ciaochowbambina
I just love when I have everything I need for a recipe that I see (and immediately crave!)! These look wonderful!
Jessica
Thanks, Annie! I think they are so easy to make because that's exactly what happened when I made them - I had everything on hand and they turned out to be really good muffins!!
Stefanie
These look delicious! I will definitely be trying these this weekend 🙂
Jessica
Thanks so much! They're perfect for the weekend 🙂