These moist and wholesome muffins are the perfect balance of indulgence and nourishment. Ripe bananas, creamy peanut butter, and protein-rich Greek yogurt form the base, while dark chocolate chips add just the right touch of sweetness. Ideal for a quick breakfast, snack, or post-workout bite.

Why You’ll Love This Recipe

• Protein-packed from Greek yogurt, peanut butter, and egg

• Naturally sweetened with honey or maple syrup

• Moist and flavorful without butter or refined sugar

• Easy to make with just one mixing bowl and no mixer needed

• Great for meal prep — freeze and reheat as needed

Ingredients

• 2 ripe bananas, mashed

• 1/2 cup Greek yogurt

• 1/3 cup peanut butter

• 1/4 cup honey or maple syrup

• 1 egg

• 1 teaspoon vanilla extract

• 1 cup oat flour

• 1/2 teaspoon baking powder

• 1/4 cup dark chocolate chips

Step-by-Step Directions

Step 1:

Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease with non-stick spray.

Step 2:

In a large bowl, mash the bananas until smooth. Add Greek yogurt, peanut butter, honey or maple syrup, egg, and vanilla extract. Stir until fully combined.

Step 3:

In a separate bowl, whisk together oat flour and baking powder.

Step 4:

Gradually add the dry ingredients to the wet mixture, stirring just until no dry streaks remain. Avoid overmixing.

Step 5:

Gently fold in the dark chocolate chips.

Step 6:

Spoon the batter evenly into the prepared muffin tin, filling each cup about 2/3 full.

Step 7:

Bake for 18–20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Step 8:

Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Serving Ideas

• Enjoy warm with a cup of coffee or milk

• Pack in lunchboxes for a healthy treat

• Spread with a little extra peanut butter for added richness

Tips & Variations

• Oat Flour Substitute: Use whole wheat flour or almond flour if desired.

• Add-ins: Stir in chopped nuts or shredded coconut for texture.

• Make It Vegan: Use a flax egg (1 tbsp ground flax + 3 tbsp water) and plant-based yogurt.

• Storage: Store in an airtight container at room temperature for 2 days, or refrigerate for up to 5 days. Freeze for longer storage.

Frequently Asked Questions

Can I use regular flour instead of oat flour?
Yes, you can substitute with whole wheat or all-purpose flour using the same amount.

Are these muffins gluten-free?
Yes, if you use certified gluten-free oat flour.

Can I leave out the chocolate chips?
Absolutely. You can omit them or replace with chopped nuts, raisins, or blueberries.

Can I use almond butter instead of peanut butter?
Yes, almond butter or any nut/seed butter works as a great substitute.

Final Thoughts

Dark Chocolate Peanut Butter Greek Yogurt Banana Muffins are a wholesome and satisfying way to enjoy a sweet treat without the guilt. They’re easy to make, full of nutritious ingredients, and perfect for busy mornings or healthy snacking throughout the week. Once you try them, they’ll become a regular in your baking rotation.