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 😉 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/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 (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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