Peanut Butter Chocolate Chip Baked Oatmeal Muffins

This Peanut Butter Chocolate Chip Baked Oatmeal Muffins recipe is an easy, one-bowl recipe and is a family-favorite breakfast! It’s made with nourishing ingredients, yet tastes like it could be a dessert. This recipe couldn’t be easier and takes about 20 minutes, start to finish!

If anyone ever tells me rolled oats aren’t good for us, I’m in trouble. They are such a staple for me and this family and I use them in so many of our meals and snacks, from the best oatmeal recipes, to Carrot Cake Cookies, to Healthy Pancakes, and even my Beet Burgers!

I also have a TON of baked oatmeal muffin cup recipes on my site. This Apple Cinnamon Baked Oatmeal Muffin Cups has been a huge hit and I’ve made many others. It’s hard to believe I don’t have one that involves peanut butter and chocolate. That needed to change.

OMG.

These might be my favorite. Write that down. Peanut Butter Chocolate Chip Baked Oatmeal Muffins are my new #1.

Try them and let me know if they are YOUR new #1, too?

Here’s how this SUPER EASY recipe goes!

Recipe Ingredients-What You Need

• 3 cups old-fashioned rolled oats
• 1 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 3 eggs
• 1 1/4 cup milk of choice (dairy or non-dairy)
• 1/2 cup peanut butter
• 1/4 cup maple syrup
• 1/4 cup stevia-sweetened chocolate chips or regular chocolate chips

How to Make Peanut Butter Chocolate Chip Baked Oatmeal Muffins

1. Preheat the oven to 350 degrees. Line a muffin cup pan with paper liners or silicone baking cups. Set aside.
2. In a large bowl, whisk together the oats, baking powder, and salt.
3. Stir in the eggs, milk, peanut butter, and maple syrup until well combined.
4. Add in half of the chocolate chips. Fill each muffin cup almost to the top and then sprinkle the rest of the chocolate chips on top.
5. Bake in the preheated oven for 13-16 minutes, until the muffins are just set. Allow to cool in the pan for 10 minutes before serving. Enjoy!

Recipe Tips and Tricks

• The baking time will determine the final texture you achieve. If you desire a creamy center that is similar to baked oatmeal (we LOVE this) then you’ll want to bake them less (13-15 minutes). If you prefer a more set center, like a muffin, you’ll want to bake them a bit more (16-18 minutes).
• I used unsweetened vanilla almond milk for this recipe and that’s what is reflected in the nutritional stats. Any milk will work here.
• I used stevia-sweetened chocolate chips for this recipe to reduce the overall sugar and that’s what is reflected in the nutritional stats.
• I recommend silicone baking cups for this recipe. Allow the muffins to cool before trying to remove them. If you try to remove them straight from the oven, they will fall apart.
• I prefer natural peanut butter with no added sugar.
• Old fashioned oats are best for this recipe. I’ve not tried quick-cooking oats.

Peanut butter fans! You should also try this Peanut Butter Banana Baked Oatmeal recipe. You’ll also love these Chocolate Crunch Cookies. SO GOOD. You’ll also love this Orange Chocolate Chip Baked Oatmeal recipe! I also dare you to try this Low Sugar Oatmeal Recipe and NOT love it.

If you try this or any Happy Healthy Mama recipe, please leave a star rating and review! It’s SO helpful to other readers to see which recipes have been tried and true, and it also helps my recipes be found more easily. I so appreciate you.

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Peanut Butter Chocolate Chip Baked Oatmeal Muffin Cups

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 5 reviews

• Author: Maryea Flaherty of Happy Healthy Mama
• Total Time: 20 minutes
• Yield: 12 muffins 1x
• Diet: Gluten Free

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Description

An easy one-bowl recipe that makes a nourishing and delicious breakfast!

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Ingredients

Scale 1x2x3x

• 3 cups old-fashioned rolled oats
• 1 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 3 eggs
• 1 1/4 cup milk of choice (dairy or non-dairy)
• 1/2 cup peanut butter
• 1/4 cup maple syrup
• 1/4 cup stevia-sweetened chocolate chips or regular chocolate chips

Cook Mode Prevent your screen from going dark

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Instructions

1. Preheat the oven to 350 degrees. Line a muffin cup pan with paper liners or silicone baking cups. Set aside.
2. In a large bowl, whisk together the oats, baking powder, and salt.
3. Stir in the eggs, milk, peanut butter, and maple syrup until well combine.
4. Add in half of the chocolate chips. Fill each muffin cup almost to the top and then sprinkle the rest of the chocolate chips on top.
5. Bake in the preheated oven for 13-18 minutes, until the muffins are just set. Allow to cool in the pan for 10 minutes before serving. Enjoy!

Notes

• The baking time will determine the final texture you achieve. If you desire a creamy center that is similar to baked oatmeal (we LOVE this) then you’ll want to bake them less (13-15 minutes). If you prefer a more set center, like a muffin, you’ll want to bake them a bit more (16-18 minutes).
• I used unsweetened vanilla almond milk for this recipe and that’s what is reflected in the nutritional stats. Any milk will work here.
• I used stevia-sweetened chocolate chips for this recipe to reduce the overall sugar and that’s what is reflected in the nutritional stats.
• I recommend silicone baking cups for this recipe. Allow the muffins to cool before trying to remove them. If you try to remove them straight from the oven, they will fall apart.
• I prefer natural peanut butter with no added sugar.
• Old fashioned oats are best for this recipe. I’ve not tried quick-cooking oats.

• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Category: breakfast recipes
• Method: baking
• Cuisine: American

Nutrition

• Serving Size: 1 muffin
• Calories: 189
• Sugar: 5.1 grams
• Fat: 7.8 grams
• Saturated Fat: 1.8 grams
• Trans Fat: 0 grams
• Carbohydrates: 22.8 grams
• Fiber: 3.3 grams
• Protein: 6.8 grams

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