Description

Moist, protein-packed muffin cups made with ripe bananas, creamy peanut butter, and Greek yogurt—sweetened naturally and finished with melty chocolate tops. Perfect for breakfast meal prep, school snacks, or a cozy coffee treat.

Ingredients

Scale

2 ripe bananas, mashed

1/2 cup creamy peanut butter

1/2 cup plain Greek yogurt

1/4 cup honey or maple syrup

1 large egg

1 teaspoon vanilla extract

1 cup oat flour

1/2 teaspoon baking powder

1/4 teaspoon ground cinnamon

1/4 cup chocolate chips (plus extra for topping, optional)

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Instructions

1. Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners and lightly mist with oil.

2. In a medium bowl, mash the ripe bananas until mostly smooth.

3. Whisk in the peanut butter, Greek yogurt, honey or maple syrup, egg, and vanilla until creamy and well combined.

4. In a separate bowl, stir together oat flour, baking powder, and cinnamon.

5. Add the dry ingredients to the wet and fold gently just until no dry streaks remain—do not overmix.

6. Divide the batter evenly among the liners, filling each about 3/4 full.

7. Sprinkle chocolate chips on top (press a few into the batter for gooey centers, if desired).

8. Bake for 18–20 minutes, or until set and a toothpick inserted in the center comes out with just a few moist crumbs.

9. Cool in the pan for 5 minutes, then transfer to a wire rack. Enjoy warm while the chocolate is melty!

Notes

Substitutions: Almond butter works in place of peanut butter; use coconut yogurt for dairy-free; swap chocolate chips for blueberries for a fruity twist.

Make it gluten-free: Use certified gluten-free oat flour.

Sweetness: For sweeter muffins, add 1–2 tablespoons coconut sugar.

Storage: Store airtight at room temp 2 days, refrigerate 5 days, or freeze up to 2 months. Reheat 20–30 seconds.

Yield tips: Recipe makes about 12 standard muffins or 24 mini muffins (bake minis 10–12 minutes).

Serving ideas: Pair with Greek yogurt and berries, or coffee/latte for breakfast on-the-go.

Prep Time: 10
Cook Time: 20
Category: Breakfast, Snack, Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 190
Sugar: 10g
Sodium: 120mg
Fat: 8g
Saturated Fat: 2g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 23g
Fiber: 3g
Protein: 7g
Cholesterol: 16mg