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Peanut Butter & Banana Chocolate Chip Oat Muffins

Taralynn McNitt
5 from 1 vote
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast, Dessert, Snack
Servings 16 Muffins
Calories 82 kcal

Ingredients
  

  • 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)

Instructions
 

  • Spray/grease a muffin pan and preheat the oven to 350. 
  • 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*
  • In a separate mixing bowl combine the eggs, vanilla, and milk.
    Add it to the bowl with the dry ingredients. 
  • Mash the banana with a fork until the lumps are gone.
    *add in peanut butter if you're using it
  • Add the mashed banana to the bowl with the rest of the ingredients and mix well. 
  • Fold in chocolate chips. 
  • Add 1/2 cup of the batter into each muffin pan slot. 
  • 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! 

Notes

This recipe makes 16 muffins!
Nutrition PER muffin:
82 Calories, 13g Carbs, 2g Fat, 4g Protein, 2g Fiber, 3g Sugar