Peanut Butter Chocolate Oatmeal Cups

Peanut Butter Chocolate OatmealCups

Last week I posted a photo on my Real Mom Nutrition Facebook page of my old, stained muffin pan straight from the oven and this: “My mess of a muffin tin has seen a lot of action over the years. Could try to get it clean, I suppose. Nah.” Luckily, the consensus seemed to be that my muffin pan was “well seasoned”, “well loved”, and had lots of “character”.

But other folks chimed in to ask: What were those yummy-looking muffins inside the pan?

They’re a riff on the Banana Oatmeal Cups from Green Light Bites–one of my favorite muffins to make (and one of the most popular recipes I’ve ever had on this blog).

I made them a bit more indulgent by adding natural peanut butter and maple syrup. They’re sweet and filling, full of fiber and protein. You can also tweak this recipe to your tastes, using less maple syrup and fewer chocolate chips to reduce the sugar.

(By the way, you’ll see nutrition information included with the recipe. I know not everyone wants or uses it, but I’ve decided to start including it for those who do.)


Peanut Butter Chocolate Oatmeal Cups

5.0 from 5 reviews
Peanut Butter Chocolate Oatmeal Cups
Serves: 12
  • 3 ripe bananas
  • 1 cup milk (dairy or non-dairy)
  • ½ cup natural peanut butter
  • ¼ cup pure maple syrup
  • 2 eggs
  • 3 cups old fashioned oats
  • ¼ cup chocolate chips
  • 1 tablespoon baking powder
  • 1 teaspoon vanilla
  1. Heat oven to 375 degrees.
  2. Mash bananas in mixing bowl. Add rest of ingredients and stir well.
  3. Line muffin pan with 12 paper/silicone liners. Fill each one with batter (it will come to the top or even a bit heaping).
  4. Bake for 20-25 minutes or until tops become slightly browned.
Nutrition Information
Serving size: 1 muffin Calories: 232 Fat: 12g Carbohydrates: 32 Sugar: 10g Sodium: 171mg Fiber: 5g Protein: 8g

Peanut Butter Chocolate Oatmeal Cups


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  1. Lynne says

    I love your recipes and website! They are filing up my cookbook fast! These muffins look SO good!

    Thank you for including the nutritional information in your recipes. Would it be possible to include carbs as well? Sorry to ask, when you work so hard already. I have a Type 1 Diabetic daughter, and that information is essential. I can do it myself, , but it is always nice to have a double check! Thank you so much!

    Does your cookbook include carb counts?

  2. Kendra says

    Super easy and tasty! I found this via it’s not about the broccoli and tried this recipe- fabulous! Easy to make, healthy, filling, and quick. Thanks for the recipe! I think I’ll try adding a few nuts next time also just to mix it up a bit. 🙂

  3. says

    I left my muffin pan in the sink overnight just last night to see if the baked on caked onwould come off. It didn’t. Thanks for giving me permission to leave it. I will carry on with making muffins including these. Of course banana and peanut butter and chocolate are a big hit around here.

    • says

      Serena–I’ve heard it requires some elbow grease and special soap. I’d rather use the muscle to clean other things! Besides, the patina is kind of nice. 🙂

  4. Bethanne says

    Have you tried subbing Greek yogurt for the bananas? Stuck inside with (another) ice day and I don’t have ripe bananas…but I DO have Greek yogurt….these are looking like a yummy distraction for my three year old and me!

    • says

      Bethanne–Hmmm..not sure because the banana works in part as a binding agent in these. Not sure what the texture would end up being. If you try it, let me know how it turns out.

  5. Katie @ Mom to Mom Nutrition says

    I love that I have all of these ingredients on hand and that the ingredient list is MINIMAL! Win win! Pinning to try soon 🙂

  6. miranda says

    I made these yesterday, and they were a huge hit. Thanks for another great recipe. Whenever I tell my kids I am making something from you, they get excited.

  7. Emily says

    Should I store these in the fridge or counter? I assume they freeze well?

    They are delicious!! 🙂

    • says

      Glad you like them, Emily! Store them on the counter for a few days, then transfer into the fridge. They are very moist so they will go bad quickly if left at room temperature for more than a few days. I should add that to the post! And yes, they freeze well. 🙂

      • Lisa says

        Thank you for posting about how to store them. And for adding that they are very moist. They don’t taste uncooked but are VERY moist. Delicious. Oldest approves. Hoping the youngest will too! Thanks again for sharing! 🙂

  8. Mary Beth Elderton says

    I just made these this morning—absolutely delicious! I am taking a batch of these frozen and individually wrapped to my elderly MIL to have on hand in her freezer. I made no changes at all to the recipe, except to use almond milk rather than dairy (I did leave out the chocolate chips in the batch for my MIL.) Thank you so much! These will become a regular around here.

  9. Joani Schaffner says

    I made these and they were awesome! I did a mixture of chocolate chips and peanut butter chips, since I had them on hand. I also ground up the oats into flour and they still came out perfectly. Thanks for the recipe! 🙂

  10. Laurie says

    I just made this this morning with my toddler and we love them!! Question: if we turned these into mini muffins, how long do you think they should bake for? Thanks!


  1. […] Sally’s Peanut Butter Chocolate Oatmeal Cups recipe is awesome! These muffins are filling and can easily be carted along in the car without making a mess for an easy road trip snack. And did I mention tasty? Naturally, only if you love peanut butter and chocolate…Munch. (We’ll have to end here.. I don’t talk with my mouth full…) […]

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