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Baking recipe · from the recipe book

Banana Oat Muffins with Cocoa Peanut Butter Swirl

Soft, moist banana-oat muffins soaked in yogurt, with ribbons of cocoa and peanut butter, melty chocolate pockets and a crunchy oat-sugar top.

Banana Oat Muffins with Cocoa Peanut Butter Swirl

Ingredients

  • 1⅔ cups130 gOld-fashioned rolled oats
  • ¾ cup200 gPlain yogurt, low-fat
  • 3 medium340 gBananavery ripe, mashed
  • 1⅓ cups170 gAll-purpose flour
  • 1¼ tsp6 gBaking powder
  • ¾ tsp4 gBaking soda
  • ½ tsp3 gSalt
  • ¾ tsp2 gGround cinnamon
  • 2 large100 gEggsroom temperature
  • ½ cup packed100 gBrown sugar
  • ¼ cup60 gCanola oil
  • 1¼ tsp5 gVanilla extract
  • ¼ cup64 gPeanut butter, no salt addedstirred smooth
  • 1½ tbsp8 gUnsweetened cocoa powder
  • ⅔ cup100 gSemisweet chocolate chips
  • 1 tbsp12 gGranulated sugar

Steps

  1. In a medium bowl, stir most of the oats (110 g) into the yogurt and let soak for 15 minutes; set the remaining 20 g of oats aside for the topping.
  2. Meanwhile, heat the oven to 400°F (200°C) and line a 12-cup muffin pan with paper liners.
  3. In a large bowl, whisk the flour, baking powder, baking soda, salt and cinnamon.
  4. Into the soaked oats, whisk the mashed banana, egg, brown sugar, canola oil and vanilla until smooth.
  5. In a small bowl, stir the unsweetened cocoa powder into the peanut butter until it forms a thick, smooth swirl paste.
  6. Pour the banana mixture into the flour mixture and fold until just a few dry streaks remain, then fold in the chocolate chips.
  7. Divide half the batter among the cups and add half the cocoa peanut butter paste in small spoonfuls, then top with the remaining half of the batter and dollop on the remaining half of the paste; drag a toothpick through each to swirl.
  8. In a small bowl, mix the reserved oats with the granulated sugar and sprinkle this topping over the muffins.
  9. Bake 5 minutes, lower the oven to 350°F (175°C) and bake 13 to 15 minutes more, until domed and a toothpick in the cake (not a chocolate pocket) comes out clean.
  10. Cool in the pan 5 minutes, then on a rack for at least 15 minutes before serving.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Egg, Peanuts, Gluten. Some brands contain soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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