I love muffins – especially ones packed with flavor that make a great easy grab-and-go breakfast. That is exactly what these delicious Peanut Butter Chocolate Oatmeal Muffins are! When I took that first bite into one of these out of the oven, it was love at first sight… or bite. I promise you will love them just as much. I mean it’s peanut butter and chocolate.. what’s not to love? You may feel like you can’t have chocolate or peanut butter while on Weight Watchers, but with this healthy version, you can indulge all you want!
One of the best parts is you can enjoy a few of these delicious muffins because these tasty baked up treats are only three Weight Watchers points each! Enjoy them for breakfast, mid-morning snack, or an afternoon pick-me-up. They’re great any time of day! Let’s get to the recipe.
Three reasons why you need to make this recipe!
Muffins are a fantastic travel food.
They’re hand-held, don’t make a mess, and will give you energizing carbs. These muffins are made with oatmeal, which is a healthy carb to have as it stabilizes your blood sugar levels.
These are like eating a healthy bowl of oats in the morning – but in a quick fun way.
We know oatmeal is a very healthy breakfast, but sometimes we don’t have the time to whip up even that. Peanut butter chocolate oatmeal muffins offer a healthy alternative. They have all of the ingredients a nutritious bowl of oats should!
You can get your kids on board with healthy eating!
Even kids will love the flavor of these peanut butter chocolate oatmeal muffins. And you can feel good about what you’re feeding them.
Ingredients you need to make Peanut Butter Chocolate Oatmeal Muffins:
- 1 egg
- 2 tablespoons liquid egg whites or 1 egg white, whisked until bubbly
- 1 tablespoon brown sugar
- ⅓ cup nonfat plain Greek yogurt or regular (I use Skyr yogurt a PC product in Canada)
- 2 medium mashed bananas
- 3 tablespoons light or reduced fat peanut butter
- 1 teaspoon vanilla extract
- 2 cups Quaker quick oats
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 3 tablespoons mini chocolate chips
How to make Peanut Butter Chocolate Oatmeal Muffins (step by step):
- Preheat the oven to 350F, and spray a regular size 12 hole muffin tin with nonstick cooking spray.
- In a bowl using an electric mixer, beat the egg, egg whites, and brown sugar together until light and fluffy. Add in the Greek yogurt, banana, peanut butter, and vanilla extract and beat for 2 minutes.
- Stir in the oats, baking powder, and baking soda – mix well.
- Fold in the mini chocolate chips.
- Fill the 12 muffin cups with the batter and bake in the oven for 22-24 minutes.
- Makes 12 muffins.
Makes 12 muffins. Nutrition info for 1 muffin: Calories 126, Fat 4 g, Saturated fat 1.4 g, Carbs 19 g, Fiber 2.4 g, Sugars 5.8 g, Sodium 95 mg, Protein 4 g.
WW Points
- Egg 0 points
- Liquid egg whites 0 points
- Brown sugar 3 points
- Nonfat plain Greek yogurt 0 points
- Medium mashed bananas 0 points
- Light peanut butter 9 points
- Vanilla 0 points
- Quaker quick oats 14 points
- Baking powder 0 points
- Baking soda 0 points
- Mini chocolate chips 10 points
3 points per muffin based on the WW app recipe creator.
If you’re using an older version of WW, check out these points below.
Personal Points- 1-5 depending on your 0PP foods
Green Smart Points- 5 using SP calculator
Blue Smart Points- 2 using SP calculator
Purple Smart Points- 1 using SP calculator
Points Plus- 4 using a PP calculator
Different ways to change up this recipe:
- Slice one of these muffins in half, place in a small bowl, and microwave for 30 seconds. Drizzle on some PB2 and a tiny bit of honey or sugar free syrup for added sweetness, and you’ve got a healthy, sweet treat to snack on after dinner.
- PB2 can be substituted (once you make the wet form) and it will lower the points. You can even use extra to drizzle over the top of the muffins.
- Switch up the chocolate flavor by using white chocolate chips or butterscotch chips! Lily’s No Sugar Added chocolate brand has a salted caramel flavor that would be so good in these muffins.
Tips and Tricks for Making Peanut Butter Chocolate Oatmeal Muffins:
- You can use any brand of oats that you like. I do not recommend steel cut oats – the texture isn’t right for the muffins. If you have rolled oats, I suggest giving them a whir in the food processor or blender to turn them into quick oats. Quick oats give a smaller texture – closer to flour.
- Keep these peanut butter chocolate oatmeal muffins stored in the fridge. You can microwave them for 10 seconds to reheat them.
- Muffins freeze well, just put them in a large ziploc freezer bag once they’re cool.
Similar recipes you’ll enjoy:
- These Pumpkin Pancakes Are The Perfect Fall Breakfast
- Tator Tot Breakfast Casserole
- Apple Cranberry Oatmeal Bake
Peanut butter chocolate oatmeal muffins
Ingredients
- 1 egg
- 2 Tbsp liquid egg whites
- 1 Tbsp brown sugar
- 1/3 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
- 1/2 tsp baking soda
- 3 Tbsp mini chocolate chips
Instructions
- Preheat the oven to 350F, and spray a regular size 12 hole muffin tin with nonstick cooking spray.
- In a bowl using an electric mixer, beat the egg, egg whites and brown sugar together until light and fluffy. Add in the Greek yogurt, banana, peanut butter and vanilla extract and beat for 2 minutes.
- Stir in the oats, baking powder and baking soda - mix well.
- Fold in the mini chocolate chips.
- Fill the 12 muffin cups with the batter and bake in the oven for 22-24 minutes.
- Makes 12 muffins.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can i used fresh egg whites? And if so how many?
Sure, and the same amount (2 Tbsp worth )
I just made these tonight ad they are really good?
Glad you enjoyed them Patricia 🙂
They look amazing!!! What is light peanut butter though?
I am in Canada and we have a Kraft light peanut butter, in the U.S you could try the Jiff whips maybe?
Hi there,
Is there a way to link this with the actual WW app? Or do I need to put each ingredient in separately?
Thanks!
Hi, you can just add it in as a quick add.. I don’t know any way of linking sorry
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!
Hi Colleen, yup you can use it, my Kraft light is also 3SP per 1Tbsp so your good! I hope you love them 🙂
Thanks Kate! I’ll try to make some this weekend!!
Hope you enjoy them 🙂
Wondering if I can double the recipe to make 2 batches? If so would I double every ingredient?
Hi Jenn, yes if you are doubling the just double all ingredients
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
Haha love it! Thanks for sharing Elizabeth, so glad you both enjoyed them, A very Merry Christmas to you and your family 🙂
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.
Awesome, so glad you enjoyed them 🙂
Used PB2 and Spenda Brown Sugar and it dropped the points down to 2 per muffin. Great recipe. Thanks!
Sweet! Thanks for the tip 🙂
Thanks I was
going to ask the same thing,.
How much PB2 did you use? Thanks!
I have made these several times over the past few months. The whole family loves them.
Awesome, happy to hear they are enjoyed 🙂
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!
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..
WOW! Just made these, fantastic!
Making these for the second time today – I’m hooked! Kids also enjoyed. Thanks for all your great recipes!
I’m so happy everyone loves them 🙂
Can’t find light peanut butter. If i use reg should i increase the pts to 4 pts
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
Our leader made these for yesterday’s meeting as part of a fund raiser for a woman shelter they were so good
I am so happy to hear you enjoyed them 🙂
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 🙂
Hi, you can try sure..
HI,
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?
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
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?
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.
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.
Hi Cynthia, happy to hear you enjoyed them, yeah I hate liners they always stick based on the ingredients I use
How would these compare with the freestyle points?
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
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.
Hi Rita, thanks for the great tip 🙂
How much PB2 fit did you use and was it in dry form?
Hi- I don’t have yogurt…could I sub sour cream or applesauce?
Yeah that should work ok, I’d probably try the sour cream to keep texture same
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!
Hi Cheryl, best review ever 😉 I’m so glad you enjoyed them and hope you enjoy the other muffin recipes
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?
Hi Kim, so glad you all enjoy the muffins 🙂 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
Just wondering if I use cake flour can I omit the baking powder and soda?
I think cake flour just has baking powder & salt correct? So I’d still add a little soda
Can these be made in mini muffin form and if so how long to cook them for? Thanks.
Hi Cindy, yes they can be mini muffins, on average mini muffins take 14-16 minutes
I make these all the time but I add walnuts or pecans
Thanks for your support Dawn! I love the idea of adding nuts to this!