Peanut Butter Banana Oatmeal Cup

Olivia Homecook
by Olivia Homecook
12 Cups
30 min

Peanut butter and chocolate, how could this be anything other than a sugar-bomb? Well, here's how you can re-interpret this amazing flavour combo with added fibre and natural sweetness!

Easy as any other muffin, this no-flour recipe amps up rolled oats and makes good use of ripe bananas if you have any lying around. You can also swap out honey for another type of sweetener if you desire.

A great breakfast dessert, you can also leave out the peanut butter topping for easier transportation of the muffins. Store in an airtight container up to 3 days.

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Peanut Butter Banana Oatmeal Cup
Recipe details
  • 12  Cups
  • Prep time: 10 Minutes Cook time: 20 Minutes Total time: 30 min
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  • 1 cup ripe mashed banana
  • ½ cup creamy peanut butter
  • 2 eggs
  • 2 tablespoons honey
  • ⅔ cup milk (or any milk of your choice)
  • 1 teaspoon vanilla extract
  • 2 cups old fashioned rolled oats
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • ¼ teaspoon salt
  • ½ cup dark chocolate chips
  • ⅓ cup chopped walnuts or pecan nuts
  • Extra ¼ cup chocolate chips for sprinkle.
  • Extra few tablespoons creamy peanut butter for topping

Preheat oven to 350°F. Line a 12 cup muffin pan with muffin liners.
In a medium bowl, using hand whisk mix together the mashed banana, peanut butter, eggs, honey, milk, salt, and vanilla until smooth and well combined.
Stir in the dry ingredients: oats, baking powder and cinnamon. Mix until well combined. Fold the chocolate chips into the batter.
Evenly distribute the batter between muffin liners.
Sprinkle extra chocolate chips on top and bake for 20-25 minutes or until a skewer inserted into the centre of the muffin comes out clean. Drizzle with the extra peanut butter before serving.