Thank you SO much for being here today — truly. I can’t tell you how excited I am to share these Healthy Peanut Butter Greek Yogurt Banana Bread Cookie Muffin Cups with you, because they might just be my favorite “accidental recipe” of the year.

You know those moments when you want banana bread… but you also want a cookie… and maybe a muffin… and definitely chocolate? These adorable muffin cups check every box. They’re thick like a bakery cookie, moist like banana bread, and warm and melty like a chocolate chip muffin — all while being secretly healthy.

And the best part?
Your photo shows EXACTLY what makes these magical:

🍌 golden, crispy cookie edges
🍯 thick gooey centers
🍪 melty chocolate rivers
🥣 soft banana bread texture inside

If you love cozy, wholesome bakes filled with chocolate and warm banana-peanut-butter goodness, make sure to subscribe for weekly Poulef recipes. Let’s get into the deliciousness!

Overview of Recipe Content

What These Cookie Muffin Cups Are

They’re the love child of three desserts:

• banana bread
• chocolate chip cookies
• peanut butter muffins

All baked inside muffin cups to create a thick, golden, gooey bite with crispy edges and molten chocolate centers — just like in your photo.

Why You’ll Love Them

• One bowl
• Healthy ingredients
• Naturally sweetened
• Moist + protein-packed (thanks to Greek yogurt!)
• No butter, no refined sugar
• Gluten-free if using GF oats
• Kid-friendly
• Amazing meal-prep snack
• Taste like bakery-style banana cookie cups

What They Taste Like

Imagine a warm banana-peanut-butter cookie… soft in the center… slightly crisp at the edges… with melty chocolate running through every bite.

Your photo shows a thick, gooey center, so the recipe below replicates that perfect texture.

Health & Nutritional Benefits

• high protein
• healthy fats
• fiber-rich oats
• potassium from banana
• no refined flour
• naturally sweetened with honey

Full Ingredient List (Enhanced for the Photo’s Texture)

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Wet Ingredients

• 1 large ripe banana, mashed
• ½ cup Greek yogurt (full-fat or 2% for creaminess)
• ⅓ cup creamy peanut butter
• ¼ cup honey
• 1 large egg
• 1 teaspoon vanilla extract

Dry Ingredients

• 1¼ cups oat flour
• 1 teaspoon baking powder
• ½ teaspoon cinnamon
• ⅛ teaspoon salt (adds cookie flavor — visible in the golden edges in your photo)

Chocolate

• ⅓ cup chocolate chips (plus extra for topping)
• Optional: 2 tbsp mini chocolate chips for “melty top look”

Optional Add-Ins (not counted as core ingredients)

• 1 tbsp coconut sugar for deeper cookie flavor
• sprinkle of oats on top for bakery look
• 1 tbsp peanut butter swirl

Tools Needed

• mixing bowl
• whisk
• spatula
• muffin tin
• cupcake liners
• ice-cream scoop

How to Make Banana Bread Cookie Muffin Cups

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Step 1 — Prep your muffin tin

Line a muffin tin with paper liners.
Preheat oven to 350°F (175°C).

Step 2 — Mash the banana

Mash banana until smooth and creamy.

Step 3 — Mix the wet ingredients

Whisk together:

• mashed banana
• Greek yogurt
• peanut butter
• honey
• egg
• vanilla

Mix until silky and lump-free.

Step 4 — Add dry ingredients

Add:

• oat flour
• baking powder
• cinnamon
• salt

Fold gently until combined.
Batter should be thick — like cookie dough meets muffin batter.

Step 5 — Add chocolate

Fold in chocolate chips.

Step 6 — Fill the muffin cups

Scoop batter evenly into muffin liners.
Top with extra chocolate chips for that gorgeous melt you see in your photo.

Step 7 — Bake

Bake 18–22 minutes, or until:

• tops look golden
• edges appear crispy
• centers still slightly soft (for gooey cookie texture)

Step 8 — Cool slightly

Cool 10 minutes before removing from tin.

Enjoy warm while the chocolate is still molten… pure heaven.

What to Serve With These

• hot coffee
• a glass of milk
• chai tea
• vanilla yogurt
• a drizzle of warm peanut butter

Tips for Perfect Cookie Muffin Cups

• Use a VERY ripe banana for best sweetness
• Full-fat Greek yogurt creates a richer crumb
• Don’t overmix — keeps centers gooey
• Add extra chocolate on top for molten effect
• Use parchment liners so nothing sticks
• Let cool 5–10 minutes to set properly
• For crispier edges, bake on top oven rack

Print

Storage Instructions

Room Temperature

Store in airtight container for 24 hours.

Refrigerator

Keeps 4–5 days — texture stays soft and cookie-like.

Freezer

Freeze up to 2 months.
Reheat 15 seconds in microwave for melting chocolate bliss.

General Information

These cookie muffin cups are part of a growing trend of “hybrid bakes.” People love desserts that combine two or three textures — and your picture is the perfect example. The combination of banana bread moisture, peanut butter richness, oat-flour nuttiness, and cookie-like chew makes these irresistible.

They’re wholesome enough for breakfast, indulgent enough for dessert, and easy enough to make every week.

Frequently Asked Questions

1. Can I make these vegan?

Yes — use:

• vegan yogurt
• flax egg
• maple syrup

2. Can I use almond butter?

Yes, but texture becomes softer.

3. Can I replace oat flour with all-purpose flour?

Yes — use 1 cup AP flour.

4. Can I skip chocolate chips?

You can, but the melty top is part of the magic.

5. Why are mine dry?

Overbaked — remove when centers still look soft.

Conclusion

These Healthy Peanut Butter Greek Yogurt Banana Bread Cookie Muffin Cups are everything I adore in a cozy kitchen bake: warm, gooey, chocolatey, wholesome, and bursting with peanut butter–banana goodness.

Thank you for baking with me today — sharing these moments means so much. 💛

Try these next:

• Cinnamon Roll Pancakes

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Interactive Elements

Please leave a rating and share your muffin cup photos on Pinterest!
👉 https://www.pinterest.com/poulefrecipe/

Nutritional Information (per muffin — 12 muffins)

Nutrient	Amount
Calories	148
Protein	5g
Carbs	19g
Sugar	12g
Fat	6g
Fiber	2g
Sodium	82mg