Peanut Butter-Chocolate Oat Muffins

Peanut Butter-Chocolate Oat Muffins


Are there foods you really like but don’t eat often enough?  Not because they’re hard to find or to make but because you don’t think of them?  It may seem silly to not enjoy something so accessible but there are a couple of items that fit into this category for me:  tuna salad sandwiches, chicken salad sandwiches and peanut butter & jelly sandwiches (it didn’t escape my notice that they all happen to be sandwiches).

I love tuna sandwiches with barbecue potato chips.  When my sisters and I were kids we liked to top the tuna salad with a few chips before pressing the second slice of bread onto the bottom layer.  The added crunch was a nice touch.  As for chicken salad sandwiches, I like them open-faced with lots of celery and with the perfect proportion of mustard/mayo/relish.  I eat the two a few times a year but as much as I enjoy them I can’t quite figure out why it doesn’t occur to me to make them more often.

It’s the same with peanut butter & jelly sandwiches…or just peanut butter, in general.  I always have several jars of it in my pantry because my husband  could never be without it but again, I always seem to find myself reaching for something else.  Have you ever had rice cakes (or toast) with peanut butter and honey?  It’s one of the best things ever.  Or chocolate peanut butter ice cream?  I went through a phase a few months ago when that was the only frozen treat that would satisfy.

Today, instead of reaching for the ever-present jar of cookie butter on the counter for a sweet bite, I selected the peanut butter instead.  But one mouthful wasn’t enough so I made these muffins.  Peanut butter-y with added sweetness from chocolate chips, soft from a banana I added at the last minute and nicely textured from oats and wheat germ, these muffins were the perfect treat with my afternoon tea.  They’re not very sweet at all and with no butter, only one egg and minimal sugar, I didn’t feel bad for eating more than one.  These are so easy to make; I predict that it won’t be as easy to get peanut butter out of my mind from now on.


Peanut Butter-Chocolate Oat Muffins-5

Peanut Butter-Chocolate Oat Muffins-3



  • The original recipe did not have the chocolate chips, banana or the vegetable oil in it but I found them to be worthwhile additions.
  • The original recipe called for baking at 400°F.  With my convection oven the rule of thumb is to bake 25°F lower with a 25% reduction in bake time.  I found this to be a bit too hot so I reduced the heat and recommend the lower temperature below.  Ovens will vary so err on the conservative side.
  • There is room for more oats because of the added moisture provided by the banana and vegetable oil so I think I’ll add another 1/4 cup next time.  These are light, cake-like muffins.


5.0 from 2 reviews
Peanut Butter-Chocolate Oat Muffins
Prep time
Cook time
Total time
If you're in the mood for peanut butter and chocolate, these are the muffins for you.
Recipe type: Breakfast, Snack
Cuisine: American
Serves: 6
  • ¾ cup flour
  • ¼ cup oats
  • 2 tablespoons wheat germ (raw or toasted)
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ⅛ teaspoon salt
  • ⅓ cup brown sugar, packed
  • ¼ cup peanut butter (I used a generous amount of Adam's Organic Unsalted)
  • 1 egg
  • ½ cup milk (I used soy milk)
  • 1 tablespoon vegetable oil
  • 1 very ripe banana, mashed
  • ½ cup bittersweet chocolate chips
  1. Preheat your oven to 375°F. In a medium mixing bowl, combine the ingredients above from the flour to salt. In a larger bowl, combine the brown sugar and peanut butter and beat with a hand blender for 1-2 minutes. Add the egg and beat well on medium speed, about 1 minute.
  2. Add the flour mixture and the milk to the peanut butter mixture and beat until well combined. Add the vegetable oil and banana and beat again. Stir in the chocolate chips.
  3. Grease a muffin pan or line with paper cups. Sprinkle the bottom with more wheat germ and divide the batter among the 12 slots in the pan. Bake for 12-15 minutes or until a toothpick inserted in the muffin comes out clean. Mine took 12 minutes at 375°F.
Based on a recipe from For original version, click here.


Peanut Butter-Chocolate Oat Muffins-6



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  1. I love peanut butter (today is National Peanut Butter Day, what a timely post! :)) and have included it in muffins before as well. These look so tasty, and I have to say that chocolate is always a worthwhile addition!

    • lemonsandanchovies says:

      Laura, timely indeed! I’ll have to check out your archives for your peanut butter muffins (if you’ve shared them). 🙂

  2. These look absolutely beautiful! I love peanut butter but like you, don’t eat it enough. Now I know exactly what to bake this weekend 🙂

  3. Gorgeous muffins! This combination is awesome.



  4. We are a soynut butter family because of the kid’s allergies- it tastes a LOT like peanut butter-really good! I have far too many bottles of it and I think I know what to do with some of it now 🙂

  5. You know, PB&J “composition” is extremely American thing. I really did not know about it until I went to United States. And now, it’s total kickshaw for me! 🙂

    These muffins look amazingly appetizing, by the way!

  6. These look heavenly! I am in need of new muffins for my freezer, I am going to have to make these. My 7 year old will thank you!

  7. My fave kind of muffin !

  8. Why Jean, I think you really like to eat,lol!!! Not only your photos make me hungry but your writing does as well!!!! Love your muffins, I’ll trade you a bowl of shrimp with rice noodles for a muffin, or two;-)
    Have a great weekend xxooxx

  9. Oat muffins are definitely a food I love but don’t have often. I need to make these!!

  10. delicious muffins look wonderful

  11. Excellent recipe! I’ve never had peanut butter in muffins before, but it sounds like a great idea to me. Thanks!

  12. Jean, these photos are phenomenal! And the muffins look just fabulous, wow!

  13. Oh, these muffins baked up beautifully! I can almost smell the peanut butter and bananas through the screen. 🙂

    Yes, peanut butter and honey on a rice cake is The best!!

  14. Perfect!!!
    My kids adore peanut butter who doesn’t right….
    I am so making these muffins soon… I am sure they will love these in their lunch boxes.

  15. What a perfect breakfast treat! I bet these were a bite of heaven right out of the oven. I just wish I had one right now. Love your photos!!!!!!

  16. Love oats, peanut butter and chocolate, now I wish I was eating one of these!

  17. Peanut butter and chocolate always make a perfect pair!

  18. Peanut butter? Chocolate? Oats? I want to have this for breakfast everyday! I’m sure my family will agree!

  19. Love this recipe! Will be linking back to this in my upcoming post 🙂

  20. I love tuna salad sandwiches, yet I always forget about them too. I should also make more muffins, they are a great commuter breakfast! Peanut butter and chocolate too? Delicious.


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