I’m getting ready for a busy weekend wearing my “dance mom” hat, so I needed to whip up something that is delicious, full of whole grains, has some protein and tastes good enough that my dancing daughter will be more than happy to start her day with it (extra point if it travels well for mid-day snacks). Muffins for the win!
Peanut Butter Banana White Chocolate Chip Oatmeal Muffins! I wasn’t completely sure how this combo of flavors would work (why, I don’t know – I mean every part of it is good!) but it’s awesome. I love how different baked goods taste when you use white chocolate chips in place of chocolate chips, they totally transform the flavors.
These are great for a quick and easy breakfast and also make for a great snack, especially for active kiddos in sports who need something nutritious they can eat on a quick break. I LOVE muffins for that.
Here’s the recipe. Have a great weekend!
Peanut Butter Banana White Chocolate Chip Muffins
Ingredients
- 1 1/2 Cups White Whole Wheat Flour all purpose would work as well
- 1 cup Oats
- 3/4 cup sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3 large ripe bananas
- 1 cup vanilla Greek yogurt
- 1/4 cup milk
- 1/2 cup peanut butter or No-Nut Butter if you have nut allergies
- 1/2 cup melted butter
- 2 tablespoons vanilla extract
- 1 large egg
- 1/2-1 cup white chocolate chips
Instructions
- Preheat oven to 375 degrees F.
- In a large bowl, combine flour, oats, baking powder, baking soda, salt and sugar and set aside.
- In a food processor (or blender or mixer) combine yogurt, bananas, melted butter, peanut butter, milk, egg and vanilla until very well blended. Mixture will be fairly thick.
- Combine wet and dry ingredients, as well as white chocolate chips, and stir until well combined but do not over mix.
- Scoop into a greased muffin tin.
- Bake for approx 16-22 minutes or until toothpick inserted in center comes out clean and/or top of muffin springs back when lightly touched. Enjoy! These freeze well and make for a great breakfast or quick snack.
Disclaimer
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
C says
Didn’t turn out right….at 22 minutes they were still moist inside. At 45 minutes they were still moist inside! Had to toss the whole muffin tin after they burned on top and were soggy inside.
I used all natural peanut butter, maybe I should have used something like Jif instead?
Christi says
C, I do find that natural peanut butter doesn’t seem to play quite as nicely in baked goods. I tend to bake with something like a Jif or Skippy and use the natural peanut butters for things like sandwiches or toast.
Jodie says
What if I used plain yogurt (Greek) instead of vanilla? Drastic taste change?
Christi says
Jodie, I don’t think it would be. My kids both like vanilla Greek yogurt, so that is a staple in the fridge. š
Sarah @ Miss Candiquik says
yum-o! Love this flavor-combo, will have to try!
Michelle Yonas says
What type of oats??? Quick cooking or regular?
Christi says
Michelle, I used regular, but honestly I have never noticed a difference when using quick cooking or regular and usually just use whatever I have on hand.
Pam says
LOVE these! Making them for a friend’s family that needs some TLC. š
Jocelyn @BruCrew Life says
Yum! I love that flavor combo! Muffins are one of our all time favorite snacks here too!
Rosie @ Blueberry Kitchen says
Your muffins look and sound so delicious!
ThisBakerGirlBlogs says
They look delicious! There are always bananas lying around in my kitchen š
Katrina @ Warm Vanilla Sugar says
Oh my!! These sound super tasty. Love the white chocolate in there!!
Tara Lynn says
Great recipe, my husband would love these! I think I’ll make them for him to have next week in the mornings š I was looking through the ingredients and I didn’t see how much to use as far as the bananas?
Christi says
Tara Lynn, it’s three large ripe bananas, I corrected that. š