Peanut Butter Chocolate Oatmeal Muffins

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): 

1. Preheat the oven to 350F, and spray a regular size 12 hole muffin tin with nonstick cooking spray.
2. 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.
3. Stir in the oats, baking powder, and baking soda – mix well.
4. Fold in the mini chocolate chips. 
5. Fill the 12 muffin cups with the batter and bake in the oven for 22-24 minutes.
6. 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