Introduction
These muffin cups are everything you want in a wholesome treat: moist from ripe bananas, protein-rich thanks to Greek yogurt and peanut butter, and crowned with a gooey layer of melty chocolate. They make the perfect breakfast, snack, or healthy-ish dessert. Bonus: they come together in one bowl, are naturally sweetened with bananas and a touch of honey or maple syrup, and bake up in just 15–18 minutes.
Ingredients (Makes 12 muffins)
Wet Ingredients
- 2 large ripe bananas, mashed
- ½ cup Greek yogurt (plain or vanilla)
- ½ cup creamy peanut butter
- ¼ cup honey or maple syrup
- 2 large eggs
- 1 tsp vanilla extract
Dry Ingredients
- 1 cup rolled oats (or quick oats)
- ¾ cup all-purpose flour (or whole wheat)
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp cinnamon
- ¼ tsp salt
Toppings
- ½ cup chocolate chips (semi-sweet or dark)
- Optional: extra peanut butter to swirl on top
Instructions
1. Prep
- Preheat oven to 350°F (175°C).
- Line a muffin tin with 12 muffin liners or lightly grease with oil or cooking spray.
2. Mix the Wet Ingredients
- In a large bowl, mash bananas until smooth.
- Add Greek yogurt, peanut butter, honey/maple syrup, eggs, and vanilla.
- Whisk until fully combined and creamy.
3. Add Dry Ingredients
- Add the oats, flour, baking powder, baking soda, cinnamon, and salt.
- Fold gently with a spatula—do not overmix, or muffins can become dense.
4. Fill the Muffin Cups
- Spoon batter evenly into the 12 muffin liners, filling each about ¾ full.
- Sprinkle chocolate chips generously on top (or mix some into the batter).
- Optional: warm a teaspoon of peanut butter and swirl over the tops for extra richness.
5. Bake
- Bake for 15–18 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Let muffins cool in the pan for 5 minutes, then transfer to a wire rack.
Method Notes (Tips for the Best Muffins)
- Use very ripe bananas (lots of brown spots!) for maximum sweetness and moisture.
- Don’t overmix once the flour is added—this keeps them fluffy.
- For extra protein, choose high-protein Greek yogurt (2% or 5%).
- Don’t want chocolate? Swap the topping for chopped nuts, granola, or extra banana slices.
- Muffins store well: 3–4 days in an airtight container or freeze for up to 3 months.