Thank you so much for being here today — truly. Every time you stop by my little kitchen space, it feels like sharing a warm cup of coffee with a friend. And today? Oh, I’m bringing you one of my coziest, most feel-good bakes yet.

These Healthy Peanut Butter Greek Yogurt Oat Brownie Muffin Squares are soft, chocolatey, slightly chewy, naturally sweetened, and secretly nourishing. They’re the lovechild of:

• a brownie
• a fluffy muffin
• an oatmeal bake

…with a swirl of creamy peanut butter to wrap it all together.

I’ve been obsessed with this recipe lately — the kind of treat that’s satisfying enough for breakfast, wholesome enough for a snack, and delicious enough for dessert. My husband calls these “brownie energy bars,” but I call them my afternoon sanity saver.

If you love simple, cozy, feel-good recipes like this, make sure to subscribe by email — I share new ones every week straight from my kitchen.

Overview of the Recipe

What This Recipe Is

These squares are a hybrid between brownies and muffin bars — chocolatey but not overly sweet, packed with protein from Greek yogurt and egg, and naturally gluten-free thanks to oat flour. They bake up moist, tender, and melt-in-your-mouth soft.

They’re perfect for:

• Busy breakfasts
• Lunchbox treats
• Pre-workout snacks
• Healthy dessert cravings
• Meal prep

Why You’ll Love Them

• Only one bowl needed
• No butter, no oil, and minimal added sugar
• Naturally gluten-free
• Packed with protein (Greek yogurt + egg + peanut butter!)
• Moist and fudgy
• Kid-friendly
• Meal prep dream
• Freezer-friendly

What They Taste Like

Imagine a fudgy brownie… but lighter.
Imagine a chocolate muffin… but chewier.
Imagine an oatmeal bar… but richer.

Flavors you’ll taste:

• deep cocoa
• sweet banana
• creamy peanut butter
• warm vanilla

Texture:

• moist
• tender crumb
• slightly dense and brownie-like
• glossy top when warm
• deeply satisfying

Full Ingredient List

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Wet Ingredients

• ½ cup Greek yogurt (plain)
• ⅓ cup peanut butter
• 1 ripe banana, mashed
• ¼ cup honey
• 1 egg
• 1 teaspoon vanilla extract

Dry Ingredients

• ¼ cup cocoa powder
• 1 cup oat flour
• 1 teaspoon baking powder
• Pinch of salt

Mix-Ins

• Chocolate chips (optional but magical)

Optional Add-Ins

• 1–2 tbsp mini chocolate chips in the batter
• 2 tbsp chopped nuts
• A swirl of peanut butter on top
• Pinch of cinnamon for warmth

Tools Needed

• 1 mixing bowl
• Whisk
• Spatula
• 8×8 baking dish
• Parchment paper
• Measuring cups
• A good playlist 🎶

How to Make Healthy Peanut Butter Greek Yogurt Oat Brownie Muffin Squares

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Step 1 — Prep your pan

Preheat oven to 350°F (175°C).
Line an 8×8 baking dish with parchment paper.

Step 2 — Mix the wet ingredients

In a bowl, whisk together:

• Greek yogurt
• Peanut butter
• Mashed banana
• Honey
• Egg
• Vanilla

Whisk until smooth and creamy.

Step 3 — Add the dry ingredients

Add:

• cocoa powder
• oat flour
• baking powder
• pinch of salt

Mix until just combined — don’t overmix.

Step 4 — Fold in chocolate chips

This step is optional…
but also not really optional if you love happiness.

Step 5 — Spread into pan

Pour batter into your baking dish.
Smooth the top.
(If you want a peanut butter swirl, add it now.)

Step 6 — Bake

Bake 20–25 minutes, or until the center is set and a toothpick comes out mostly clean.

These squares stay soft even when fully baked — don’t overbake them.

Step 7 — Cool & Slice

Let cool at least 15 minutes before cutting into squares.
They slice beautifully once cooled.

What to Serve With These Brownie Muffin Squares

They pair perfectly with:

• Greek yogurt + berries
• Almond milk
• A warm latte
• Peanut butter drizzle
• A scoop of vanilla ice cream for dessert

Tips for Making Them Perfect

• For sweeter bars, use a very ripe banana
• For fudgier bars, add 1 extra tbsp peanut butter
• For cakier bars, bake 3–4 minutes longer
• For chocolate lovers, add chocolate chips inside AND on top
• Let them cool before slicing — they firm up beautifully
• If the batter feels too thick, add 1–2 tbsp milk

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Storage Instructions

Room Temperature

Stays soft for 2 days.

Refrigerator

Keeps well for 5–6 days (I prefer this — texture becomes extra fudgy).

Freezer

Freeze up to 3 months.
Thaw overnight or microwave 10–15 seconds.

General Information

Greek yogurt baking has become my obsession — it adds moisture, protein, and richness without extra oil or butter. Combined with oat flour and peanut butter, these Brownie Muffin Squares strike the perfect balance between nourishment and indulgence.

No refined sugar, no gluten, no fuss — just wholesome, delicious chocolate squares.

Frequently Asked Questions

1. Can I use regular flour instead of oat flour?

Yes — use the same amount of all-purpose flour.

2. Can I make these gluten-free?

They already are if you use certified gluten-free oats.

3. Can I substitute almond flour?

No — almond flour behaves completely differently.

4. Can I skip the banana?

Replace with ¼ cup applesauce.

5. Can I make them eggless?

Yes — use 1 flax egg (1 tbsp flax + 3 tbsp water).

6. Can I make them sweeter?

Add +1–2 tbsp honey or use a sweeter banana.

Conclusion

These Healthy Peanut Butter Greek Yogurt Oat Brownie Muffin Squares are everything I love in a recipe:

• nourishing
• deeply chocolatey
• protein-packed
• naturally sweetened
• easy to make
• perfect any time of day

Thank you for being here and baking with me today — it always fills my heart to share these cozy moments with you.

Try these next:

• Easy Pistachio Cake

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Interactive Elements

If you make these squares, I’d love to hear how they turned out!
Leave a comment, rate the recipe, or tag me on Pinterest so I can see your creation:
https://www.pinterest.com/poulefrecipe/

Nutritional Information (Per Square — 16 squares)

Nutrient	Amount
Calories	98
Protein	4g
Carbs	13g
Fat	4g
Sugar	7g
Fiber	2g
Sodium	52mg