All recipes, Baking, Breakfast, Muffins

Peanut butter chocolate banana oatmeal muffins

November 2, 2016

I love muffins, and especially ones packed with flavor that make a great easy grab and go breakfast. That is exactly what these delicious PB & chocolate banana oatmeal muffins are! When I took that first bite into one of these out of the oven it was love at first site… or bite πŸ˜‰ I promise you will love them just as much, I mean it’s peanut butter and chocolate.. what’s not to love? Go ahead and enjoy a few cause these tasty baked up treats are only 3 smart points each!


5.0 from 5 reviews
Peanut butter chocolate banana oatmeal muffins
Recipe type: Baking
Prep time: 
Cook time: 
Total time: 
Serves: 12
3SP blue & green, 2SP purple/3PP each
  • 1 egg
  • 2 Tbsp liquid egg whites
  • 1 Tbsp brown sugar
  • ⅓ cup 0% plain greek yogurt or regular (I use Skyr yogurt a PC product here in Canada)
  • 2 medium mashed bananas
  • 3 Tbsp light peanut butter
  • 1 tsp vanilla
  • 2 cups oats (I use Quaker quick oats)
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 3 Tbsp mini chocolate chips
  1. Preheat oven to 350F, spray a regular size 12 hole muffin tin.
  2. In a bowl using an electric mixer beat your egg, egg whites and brown sugar together. Add in yogurt, banana, peanut butter and vanilla and beat for 2 minutes.
  3. Stir in oats, baking powder and soda, mix well.
  4. Fold in chocolate chips
  5. Fill 12 muffin cups, bake in oven for 22-24 minutes.
  6. Makes 12 muffins at 3 smart points each on blue & green, 2SP on purple (3 points plus)
  7. Best stored in fridge, muffins will freeze well, Please note PB2 can probably be substituted although I never use it, I imagine it would lower points, and it should be used in wet form.
  8. Nutritional info per muffin (not incl bananas) Calories 103...Fat 3.9g...Sat fat 1.2g...Carbs 14g...Fiber 1.8g...Sugar 3.4g...Protein 3.8g








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  • Avatar
    Reply Rasha November 2, 2016 at 7:11 pm

    Can i used fresh egg whites? And if so how many?

    • Drizzle
      Reply Drizzle November 3, 2016 at 4:22 pm

      Sure, and the same amount (2 Tbsp worth )

  • Avatar
    Reply Patricia dolan November 5, 2016 at 11:02 pm

    I just made these tonight ad they are really good?

    • Drizzle
      Reply Drizzle November 6, 2016 at 1:27 pm

      Glad you enjoyed them Patricia πŸ™‚

  • Avatar
    Reply Vivian November 10, 2016 at 8:16 am

    They look amazing!!! What is light peanut butter though?

    • Drizzle
      Reply Drizzle November 10, 2016 at 1:56 pm

      I am in Canada and we have a Kraft light peanut butter, in the U.S you could try the Jiff whips maybe?

      • Avatar
        Reply Camille January 8, 2017 at 10:39 pm

        Hi there,
        Is there a way to link this with the actual WW app? Or do I need to put each ingredient in separately?

        • Drizzle
          Reply Drizzle January 11, 2017 at 4:32 pm

          Hi, you can just add it in as a quick add.. I don’t know any way of linking sorry

  • Avatar
    Reply Colleen November 30, 2016 at 3:50 pm

    this is a combo of 3 of my favorite things! Oatmeal chocolate chip cookies are my fave, and this seems like an excellent breakfast take on them.

    Question about the light peanut butter…I know you’re in Canada, so that might make it harder to answer! I use Skippy Natural creamy pb because it somehow has the same smart point amount as reduced fat peanut butter (that I’ve found, anyway), and I prefer the taste. The points value is 6sp for 2Tbsp. Think it’s safe to use my peanut butter, or should I go find light?

    Thanks for sharing all of your yummy recipes with us!

    • Drizzle
      Reply Drizzle December 1, 2016 at 2:19 pm

      Hi Colleen, yup you can use it, my Kraft light is also 3SP per 1Tbsp so your good! I hope you love them πŸ™‚

      • Avatar
        Reply Colleen/ww_collnyc December 2, 2016 at 6:25 pm

        Thanks Kate! I’ll try to make some this weekend!!

        • Drizzle
          Reply Drizzle December 3, 2016 at 1:02 pm

          Hope you enjoy them πŸ™‚

      • Avatar
        Reply Jenn February 17, 2020 at 10:21 am

        Wondering if I can double the recipe to make 2 batches? If so would I double every ingredient?

        • Drizzle
          Reply Drizzle February 20, 2020 at 10:51 am

          Hi Jenn, yes if you are doubling the just double all ingredients

  • Avatar
    Reply Elizabeth A Keadle December 10, 2016 at 7:26 pm

    I made these today OMG, My husband them took them out of oven for me. I look over he has 1 already on a saucer eating. He get’s 1 for I look over again he has another I said is that your 2nd? No my 3rd one I said slow down I’m only my 1st & I want there to be some tomorrow lol
    I guess this means I will make again. Merry Christmas & Happy New Year 2017

    • Drizzle
      Reply Drizzle December 11, 2016 at 2:10 pm

      Haha love it! Thanks for sharing Elizabeth, so glad you both enjoyed them, A very Merry Christmas to you and your family πŸ™‚

  • Avatar
    Reply Erin January 4, 2017 at 11:32 am

    These were a hit! They are better cooled down not straight out of the oven. So filling and such a great combo. I can’t wait to make this again.

    • Drizzle
      Reply Drizzle January 7, 2017 at 1:43 pm

      Awesome, so glad you enjoyed them πŸ™‚

  • Avatar
    Reply Chris January 4, 2017 at 8:16 pm

    Used PB2 and Spenda Brown Sugar and it dropped the points down to 2 per muffin. Great recipe. Thanks!

    • Drizzle
      Reply Drizzle January 7, 2017 at 1:42 pm

      Sweet! Thanks for the tip πŸ™‚

    • Avatar
      Reply Karen Moore October 23, 2018 at 12:26 am

      Thanks I was
      going to ask the same thing,.

    • Avatar
      Reply Cindy Wieland February 20, 2020 at 7:13 pm

      How much PB2 did you use? Thanks!

  • Avatar
    Reply Sharon January 9, 2017 at 7:48 pm

    I have made these several times over the past few months. The whole family loves them.

    • Drizzle
      Reply Drizzle January 11, 2017 at 4:33 pm

      Awesome, happy to hear they are enjoyed πŸ™‚

  • Avatar
    Reply Kayla January 20, 2017 at 11:19 am

    Hi. I made these this morning but when i added the points together in my ingredients it ended up being 5 points each. I dont know what i did wrong!

    • Drizzle
      Reply Drizzle January 22, 2017 at 2:54 pm

      Hi, product brands vary so much, I base my info of the ingredients and brands I use, so that is what it is coming down to most likely. The PB could make a difference depending on what brand you used..

  • Avatar
    Reply Lamia February 6, 2017 at 1:59 pm

    WOW! Just made these, fantastic!

  • Avatar
    Reply Erin March 26, 2017 at 5:49 pm

    Making these for the second time today – I’m hooked! Kids also enjoyed. Thanks for all your great recipes!

    • Drizzle
      Reply Drizzle March 28, 2017 at 2:05 pm

      I’m so happy everyone loves them πŸ™‚

  • Avatar
    Reply Kim March 27, 2017 at 11:15 pm

    Can’t find light peanut butter. If i use reg should i increase the pts to 4 pts

    • Drizzle
      Reply Drizzle March 28, 2017 at 2:20 pm

      Hi Kim, the light PB is by Kraft and a Canadian product, in U.S they have the Jiff whips that I think is the same, the light is 3SP per 1Tbsp and not a huge difference in points to reg PB

  • Reply Easy WW Breakfast Ideas with Smart Points – Facebook Live Chat! May 14, 2017 at 10:53 pm

    […] Banana Chocolate Oatmeal Muffins 4 SP each from Drizzle Me Skinny! That recipe is an app only so you will have to go to her app to find the exact one (app is available in the Apple of Android store search Drizzle Me Skinny) or this is the Peanut Butter version….yummm!Β  These held up very well in the fridge and were good warm and cold!Β  http:///peanut-butter-chocolate-banana-oatmeal-muffins/ […]

  • Avatar
    Reply Carole forde August 12, 2017 at 5:30 am

    Our leader made these for yesterday’s meeting as part of a fund raiser for a woman shelter they were so good

    • Drizzle
      Reply Drizzle August 13, 2017 at 1:05 pm

      I am so happy to hear you enjoyed them πŸ™‚

  • Avatar
    Reply Anne Barr October 9, 2017 at 2:57 pm

    Hi – Do you think I can use 5 tbsp egg whites vs. 1 egg and 2 tbsp egg whites? Trying to lower points to offset the pb πŸ™‚

    • Drizzle
      Reply Drizzle October 10, 2017 at 12:17 pm

      Hi, you can try sure..

  • Avatar
    Reply Jessica Steinberg December 1, 2017 at 6:30 am

    I was wondering if you can do this without the banana? I am not a big fan of it. Do you really taste the banana in the mufiins or no?

    • Drizzle
      Reply Drizzle December 1, 2017 at 1:42 pm

      Hi, you will taste the banana yes, it is hard for me to say if you can leave them out because I make them as recipe lists.. you can use apple sauce in replace for the banana but it will change the overall taste and texture

  • Avatar
    Reply Madotz December 2, 2017 at 1:47 pm

    I made these with PB fit and they were very dry. Maybe PB has a better consistency. Also, can you cook the oats in water first?

    • Drizzle
      Reply Drizzle December 3, 2017 at 10:44 am

      HI .. I have never tried cooking the oats in water first so not too sure on that one.. I have also never used PB fit but my guess is yes regular PB has better consistency.

  • Avatar
    Reply Cynthia February 4, 2018 at 3:57 pm

    Thank you for this recipe. They are delicious. Instead of brown sugar, I used 1/4 cup applesauce and 4 splenda packets. I also sprayed the muffin pan as you suggest (no liners) and they slid out beautifully. No sticking.

    • Drizzle
      Reply Drizzle February 6, 2018 at 11:38 am

      Hi Cynthia, happy to hear you enjoyed them, yeah I hate liners they always stick based on the ingredients I use

  • Avatar
    Reply Amy February 11, 2018 at 4:08 pm

    How would these compare with the freestyle points?

    • Drizzle
      Reply Drizzle February 13, 2018 at 12:34 pm

      Hi there are no changes, the egg in them does not affect the overall points so on freestyle they are the same, just remember freestyle is still smart points

  • Avatar
    Reply Rita February 22, 2018 at 12:44 pm

    I used PB2 instead of the low fat peanut butter and Lily’s Dark Chocolate Chips and plugged the rest of this into the WW recipe builder and it came out to 2 SP! Thank you so much for your awesome recipes, I’m using them at least 2-3 times a week.

    • Drizzle
      Reply Drizzle February 23, 2018 at 5:44 pm

      Hi Rita, thanks for the great tip πŸ™‚

    • Avatar
      Reply Stacie July 25, 2020 at 11:34 am

      How much PB2 fit did you use and was it in dry form?

  • Avatar
    Reply Ann-Marie Capozucca March 1, 2018 at 8:13 am

    Hi- I don’t have yogurt…could I sub sour cream or applesauce?

    • Drizzle
      Reply Drizzle March 2, 2018 at 12:21 pm

      Yeah that should work ok, I’d probably try the sour cream to keep texture same

  • Avatar
    Reply Cheryl June 5, 2018 at 7:54 pm

    Have been wandering through your muffin recipes wondering what to try first! The ideas of peanut butter in a muffin, to me, was not very appealing…even though I love pb…but the pics of these were so very enticing!! So away I went and whipped them up!! And these little morsels were so good! There are times when you are being very careful of each bite you take that you really wanted something very substantial to sink your teeth into! Bingo..these muffins are just that and really tasty as well. Will be in a hurry to try other muffins ASAP! Thank you!

    • Drizzle
      Reply Drizzle June 6, 2018 at 12:30 pm

      Hi Cheryl, best review ever πŸ˜‰ I’m so glad you enjoyed them and hope you enjoy the other muffin recipes

  • Avatar
    Reply Kim Tugby August 24, 2018 at 11:41 pm

    Hi there, we absolutely love these muffins. Even my 9 year loves them. My daughter wanted to bring these muffins in her lunch( her school is a nut free facility) do you think i can omit the peanut butter? Would i need to add something else? Thanks for the awsome recipies by the way😊

    • Drizzle
      Reply Drizzle August 27, 2018 at 12:44 pm

      Hi Kim, so glad you all enjoy the muffins πŸ™‚ what about maybe adding in a little honey or maple syrup even, just something that will replace the PB and hold them together the same, you don’t need much, 1-2 Tbsp should be good .. you can try omitting it altogether, they may still turn out ok .. good luck, let me know how it goes

  • Avatar
    Reply Melissa February 15, 2019 at 10:13 pm

    Just wondering if I use cake flour can I omit the baking powder and soda?

    • Drizzle
      Reply Drizzle February 18, 2019 at 11:38 am

      I think cake flour just has baking powder & salt correct? So I’d still add a little soda

  • Avatar
    Reply Cindy December 19, 2019 at 11:11 am

    Can these be made in mini muffin form and if so how long to cook them for? Thanks.

    • Drizzle
      Reply Drizzle December 19, 2019 at 1:37 pm

      Hi Cindy, yes they can be mini muffins, on average mini muffins take 14-16 minutes

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