Peanut Butter & Banana Chocolate Chip Oat Muffins 🍌

Hey, Everyone! Is it Thursday already? Dang.

I have so much to do today to get ready for a little weekend getaway I’m heading out on tomorrow. It’s just going to be a chill one with Meighan, but I have a ton to do around the house before I leave. I’m either 100% in on blog work, or 100% in on housework. When one is succeeding, the other is flopping. I’m never 100% on top of things. Seriously. Who is? Before I start blogging about the muffins, I want to thank you guys for the really sweet comments and words of wisdom you shared with me on my latest recap post. You have no idea how much that affected me, and I look forward to many more years of sharing this journey, that I like to call “life,” with you all. Just know that you made a significant impact on my life with your kindness. You always do.Β 
I took a poll yesterday to see which recipe you wanted me to share on the blog, and the muffins took the lead! Sorry, balls! You’ll have to wait until next week. Speaking of balls, I’m making a vegan lemon poppy energy ball to take with us on the trip. Cross your fingers they turn out. I’ll keep you all posted on my Instagram stories today.
We had pathetic weather last weekend. The upside of that? I caught up on projects, and some housework (that I’ve been putting off.) Rainy days also make me hungry for warm comfort foods. On Sunday afternoon, I took a break from sitting in my bed working and headed downstairs to hang out with Kyle. Kyle was deep into his work this weekend too, so it was a perfect scenario. We were together but doing our own thing. I was searching the kitchen for something to eat, and all I could think about were muffins. I decided to come up with a muffin recipe with what was in my house (there was no way I’d be leaving the house for ingredients.) I always scribble down what I’m putting into recipes, so I don’t forget, just in case it turns into something good. I had NO expectations with these muffins (hence the cellphone preparation pics), but they ended up being one of my favorite muffin recipes I have made so far…
The muffins turned out to be soft, and perfect, and delicious! Kyle’s first reaction “Oh, man!”

They really are a treat. I used dark chocolate vegan chocolate chips with no sugar added to make them a bit lighter, and I liked those chocolate chips way better than the normal semi-sweet ones. I’m a dark chocolate girl, and these were so good. These muffins are dairy free, gluten free, and I’ve included vegan replacements down below!Β 

5 from 1 vote

Peanut Butter & Banana Chocolate Chip Oat Muffins

Course Breakfast, Dessert, Snack
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 16 Muffins
Calories 82 kcal
Author Taralynn McNitt


  • 1 Cup Oats
  • 1 Cup Gluten Free Baking Flour
  • 1 Tbsp Baking Powder
  • 2 Tsps Baking Soda
  • 1 Tsp Ground Cinnamon
  • 1/2 Cup Swerve
  • 1/4 Tsp Sea Salt
  • 1/2 Cup Powdered Peanut Butter (PB2) (or 1/2 cup peanut butter + 1/4 cup Oats)
  • 1 1/2 Cup Unsweetened Almond Milk (or your choice of milk)
  • 2 Tsp Vanilla
  • 2 Large Eggs (or flax replacement)
  • 1 Large Extra Ripe Banana
  • 1/2 Cup No Sugar Added Vegan Chocolate Chips (or regular chocolate)


  1. Spray/grease a muffin pan and preheat the oven to 350. 

  2. In a large bowl, sift together the oats, flour, baking powder, baking soda, sea salt, swerve, cinnamon, and peanut butter powder.

    *if you are using real peanut butter, mix it in with the mashed banana later*

  3. In a separate mixing bowl combine the eggs, vanilla, and milk.

    Add it to the bowl with the dry ingredients. 

  4. Mash the banana with a fork until the lumps are gone.

    *add in peanut butter if you're using it

  5. Add the mashed banana to the bowl with the rest of the ingredients and mix well. 

  6. Fold in chocolate chips. 

  7. Add 1/2 cup of the batter into each muffin pan slot. 

  8. Bake 20-22 minutes. Keep an eye on the muffins because all ovens cook differently. Use the toothpick method to determine if it's done! 

Recipe Notes

This recipe makes 16 muffins!

Nutrition PER muffin:

82 Calories, 13g Carbs, 2g Fat, 4g Protein, 2g Fiber, 3g Sugar

These muffins are PERFECT for on the go! They’re especially good with a little vanilla ice cream at the end of the day.Β This recipe makes 16 medium-sized muffins!

NUTRITIONAL INFO! 82 Calories, 13g Carbs, 2g Fat, 4g Protein, 2g Fiber, 3g Sugar

Now, I need to head out on a long dog walk with my oh-so-patient pups, take a trip to Targe (dangerous), finish laundry, pack, and make some lemon balls before heading uptown!Β β™₯

Have a great day!

Questions for you!

  1. What do you have planned for the weekend?
  2. Are you a muffin or waffle person?
  3. Would you guys like to see a post on my pre-road trip packing/preparation?


  • Rachel

    5 stars
    These are delicious and I’ve made them several times! Question, I wanted to try adding protein powder to the mix. Do you have suggestions on how to do that? Would you take away some of the flour? Thanks so much!

    Reply to Rachel
  • Amy

    5 stars
    These were delicious!

    Reply to Amy
  • Melissa

    5 stars
    Made these with applesauce!! Soooo good!

    Reply to Melissa
  • Kathy

    5 stars
    We made these last night and they were heavenly. I cannot wait to eat these all week long!

    Reply to Kathy
  • Ashton Jury

    Love these, and I can’t wait to make them. No plans really for the weekend, surprisingly its raining here in southern California and I have to work today (Saturday) but I have Sunday off so I plan to enjoy the gloomy weather and make soup, maybe head to my favorite coffee bar in Seal Beach. As much as I LOVE waffles I definitely make a lot more muffins. They are just so easy and there are so many different variations you can do. I would love a preroad trip packing list. My husband and I just drove from So Cal all the way to Wyoming and South Dakota and we packed snacks but I would love some new ideas! Hope you’re having a fun getaway with Meigan!

    Reply to Ashton Jury
  • Denise

    5 stars
    I already tagged you in my photo, but I thought I’d share my notes in your comments too.

    I made your recipe with sunflower butter instead of peanut butter (allergies) and used the flax replacement. These muffins will be a staple in our household from now on. My picky three-year-old asked for more after eating an entire muffin on her own.

    Thank you a ton, Taralynn!


    Reply to Denise
  • Susie @ Mile High Dreamers

    Yummy! I am so obsessed with baked goods, but the ones you buy almost anywhere have SUCH an absurd amount of sugar, calories, fat, etc. I love light recipes like these! Especially banana chocolate. This would be a perfect snack mid morning for me!
    Also… YES on lemon poppyseed balls. I love that combo!

    We have plans to go to dinner with my parents at this AMAZING place in Boulder called Pizzeria Locale (put it on your list if you ever visit here!). The most legit Italian pizza. And yes, it’s so good that we’ve been counting down for like, 3 weeks now haha.
    If I HAD to choose… Waffles! With lots of Coco Whip and syrup :).
    YES! You always have the road trip snacks and meals down so hard. I’d love to see how you plan and prep that!

    Happy weekend girl!

    Reply to Susie @ Mile High Dreamers
    • Taralynn McNitt

      Hi, Susie!

      I agree!:) I usually have an issue with the amount of sugar in “healthier” baked goods. I don’t mind splurging on cookies, ice cream, and things like that because those are supposed to have absurd amounts of sugar! I just don’t want my breakfast foods to have it!

      The lemon poppy (although I used chia seeds) were AMAZING!!! Have to post those soon because they’re perfect for spring!

      LOL That sounds good. I hope you have so much fun with your parents! And eat allllllll the pizza! Hope it compares to the pizza you had overseas!

      xo have a great weekend!

      Reply to Taralynn McNitt
  • Rayna

    You always have the best recipes.

    I look forward to your photography posts!

    Reply to Rayna
  • Joanna

    I can’t wait to make these this weekend!

    Reply to Joanna
  • Davi

    Thank you for mentioning a vegan substitute.

    Where do you find Lily’s?

    Reply to Davi
  • Zee

    I can’t wait to make these for my kiddos! Could I use honey instead of swerve?

    Reply to Zee
  • Ann

    I can’t wait to have the lemon balls recipe!! Yum! Anyth8ng lemon please! πŸ‹
    Have a great weekend!

    Reply to Ann
  • Linda @ the Fitty

    5 stars
    Most people compare cupcakes to muffins; not waffles to muffins! But if I had to choose, perhaps waffles since I have them less often?

    Reply to Linda @ the Fitty
  • Annie

    5 stars
    I made them this afternoon using real peanut butter. Great!

    Reply to Annie
  • Meghan

    Yum these look so good! Can’t wait to try them. I love muffins, they are seriously my weakness. There’s a bakery in my hometown that bakes just donuts and muffins, and they are seriously to die for. The pistachio one is the best muffin I’ve ever had.

    I don’t have much planned for this weekend, just relaxing and hanging out with friends. A local tattoo shop is doing a ‘tiny tat’ fundraiser where you can get a ‘tiny tat’ for $40, so I think I might go to that with some friends. Other than that, nothing!

    I would love to see a packing post, I’m always looking for new ways to pack snacks and stuff for trips. It’s something I struggle with, I just end up with random stuff in a bag haha.

    Also, side note-I tried the Harney & Son’s cinnamon tea yesterday at lunch, it is soooo good!

    Reply to Meghan
    • Taralynn McNitt

      Thanks, Meghan!

      omg pistachio muffins are hard to come by! They are SO GOOD!!!

      That’s a cute idea for a fundraiser!

      lol, I started laughing because honestly, mine is probably stuff thrown in a bag too! haha

      now i need to order some tea now!!!! so good!!!

      Reply to Taralynn McNitt
  • Jenna

    Thank you for sharing this recipe! They look to die for!

    I’m going to Vero Beach this weekend to see my best friend! So excited.
    I’m a muffin and a waffle person… can I have both??
    Yes for the pre-road trip package! Maybe it will give me some pointers.

    Question, in the instructions for the muffins you said to add vanilla in step 3, but on your ingredient list, you didn’t mention vanilla. Is there vanilla in the muffins? LOL thanks! Love your blog…. oh and I’m totally jealous that you have a Zoe’s Kitchen near you, the closest one to me is about an hour away in Orlando and it’s such a pain to drive there.

    Reply to Jenna
    • Taralynn McNitt

      Hi, Jenna!

      Have fun this weekend! A beach sounds lovely.

      I’ll make sure to include what I pack!

      lol yes there is vanilla! i’ll make the change! πŸ™‚

      Oh Zoes is so good!!!!!

      Reply to Taralynn McNitt
  • Amber RayAnn

    Mmm can’t wait to make these!!! Do you know if Swerve is sold in stores? Also I’m sure you’ve mentioned it before but what is your favorite gluten free flour to use? I haven’t tried GF at all.
    A preparation post would be awesome. With your travels I’m sure you have a ton of wisdom πŸ™‚

    Reply to Amber RayAnn
    • Taralynn McNitt

      Thanks, Amber!

      Some stores do sell it! πŸ™‚ But, you can actually purchase it on Amazon too! I love using Bob’s Red Mill flour πŸ˜€


      Reply to Taralynn McNitt
  • Paige

    These look great!

    Reply to Paige
  • Rebecca

    Any idea on a replacement instead of banana? These look phenomenal however I hate anything that has banana in it πŸ™

    Reply to Rebecca
  • Charmaine Ng | Architecture & Lifestyle Blog

    I’m so excited to try out the recipe! Both of them sound good, by the way. Drooling!! I’m both a muffin and a waffle person… how can anyone choose? πŸ˜‰

    Going out with my boyfriend one day this weekend, then one day with my big group of friends for the other day. Need to use my days off well, always! ❀️❀️

    Charmaine Ng | Architecture & Lifestyle Blog

    Reply to Charmaine Ng | Architecture & Lifestyle Blog

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