Peanut Butter-Chocolate Oat Muffins
Recipe type: Breakfast, Snack
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6
If you're in the mood for peanut butter and chocolate, these are the muffins for you.
  • 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.
Recipe by Lemons + Anchovies at