Peanut Butter Oatmeal Chocolate Chip Muffins
Whole oats, mashed banana, and Greek yogurt give these muffins steadying fiber and protein without making them taste like a compromise. Peanut butter brings the familiar lunchbox comfort, while a…
Ingredients
- 1 1/2 cups old-fashioned rolled oats
- 1 cup white whole-wheat flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 2 medium ripe bananas, mashed
- 2 each large eggs
- 1/2 cup plain Greek yogurt
- 1/2 cup creamy peanut butter
- 1/3 cup pure maple syrup
- 1/2 cup semisweet mini chocolate chips
Instructions
- Heat the oven to 375°F. Line a 12-cup muffin pan with paper liners or lightly grease each cup so the muffins release easily for small hands.
- Whisk the oats, flour, baking powder, and cinnamon in a large bowl until evenly combined.
- In a second bowl, whisk the mashed bananas, eggs, Greek yogurt, peanut butter, and maple syrup until smooth. A few small banana streaks are fine.
- Pour the wet mixture into the oat mixture and stir just until no dry flour remains. Fold in the chocolate chips without overmixing, which keeps the muffins tender.
- Divide the batter evenly among the muffin cups, filling each about three-quarters full. Let the batter stand for 5 minutes so the oats can absorb some moisture.
- Bake for 18 to 22 minutes, until the tops spring back lightly and a toothpick inserted in the center comes out with a few moist crumbs.
- Cool in the pan for 5 minutes, then transfer to a rack. Serve warm for a soft chocolate-chip center, or cool completely before packing into lunchboxes.
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