Let’s play a game.


How many jars of nut butter do you have in your house right now? You can go count. I’ll wait.


Got it? I hope you do, because I expect every one of you to list how many you have in the comments so I don’t feel so…weird.

Because I have 7.

Seven jars of nut butter.


4 kinds of peanut butter. 1 jar of almond butter. 1 giant jar of nutella. And 1 jar of chocolate almond butter that I haven’t even tried yet.


After counting the jars on the shelf, I figured I should use some in a recipe that needs more than just the tablespoon I put on my oatmeal in the mornings. Nick doesn’t eat peanut or almond butter as often as I do, so the eating of these 7 jars is up to me.


Full of fluffy oatbran and nutty whole wheat flour, these muffins make a great afternoon snack or breakfast. There’s just enough sweet & salty peanut butter to balance out the dark chocolate chips.


And, if you’re like me, you’ll need more peanut butter on the top.

Since I didn’t actually frost them, I can call them muffins which means I can definitely eat them for breakfast. And you should, too!


Peanut Butter and Chocolate Chip Oat Muffins

Makes: 12 servings


  • 1 cup oatbran
  • 1 cup boiling water
  • 1/4 cup safflower, grapeseed or coconut oil (melted)
  • 1/4 cup smooth peanut butter
  • 2/3 cup applesauce
  • 1/2 cup sugar
  • 1/4 cup brown sugar
  • 1 tsp vanilla
  • 1 cup whole wheat pastry flour
  • 1/2 cup white whole wheat flour
  • 1/2 tsp baking soda
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup dark chocolate chips


  1. Preheat oven to 350 degrees.
  2. In a medium bowl, pour boiling water over oatbran and set it aside for 5 minutes, until the water is absorbed.
  3. While the oatbran is sitting, beat together the oil, peanut butter, applesauce, sugars and vanilla.
  4. In a separate bowl, mix the flours, baking soda, baking powder, and salt.
  5. When the oatbran is ready and all the water is absorbed, beat the oatbran into the peanut butter mixture.
  6. Add flour mixture, a little at a time, mixing until all the flour is combined.
  7. Stir in the chocolate chips.
  8. Spoon the batter into a muffin tin, about 2/3 full.
  9. Bake 18-20 minutes or until the tops spring back when touched and a toothpick inserted in the center comes out clean.
  10. Cool 5-10 minutes before serving.


  1. You are speaking straight to my heart (and stomach!) with those muffins..mmm!

  2. Haha I actually went and counted because I really could not remember. I only have 4, but one almond butter is empty ( SCORE!) haha. This recipe is great because I have some peanut butter to use up! thanks :)

    • Okay – you definitely have me beat :) I think the highest I’ve had at one time might have been 10? Looks like I have some catching up to do!

  3. I’d count but it would take so long I’d forget to comment! LOVE the look of these muffins!

  4. Yum! These look delicious! But I don’t allow myself to keep PB and Co’s peanut butter in my apartment because it never seems to last longer then 2 days lol

  5. Oh my. Those look incredible. I made a similar version last summer – they were wheat bran muffins with raisins but I totally slathered each bite with PB :)

  6. I think I have at least four…maybe 5. These look awesome! I love using various nut and seed butters in baked goods. Totally amazing. And oats and oat bran give baked goods the best texture.

  7. I have 4..only 4 ;)
    These sound delish..I would make them this second, but I dont have any whole wheat pastry flour right now…grrrr!

  8. I currently have 11 jars. I love nut butters so much! :-)

  9. I am making peanut butter banana oat muffins this weekend but these have just made their way to “on deck” in the muffin lineup.

  10. Man I wish these were my breakfast!

  11. yummy these look GREAT! :) I went and counted and the grand total comes to…. 5! haha Not that far behind you girl!

  12. Want to know something sad? My number is…zero.

    I used up my last jar last week and haven’t bought a replacement yet. Craziness!

  13. The pictures alone are making me very hungry. Thanks for the recipe. Yes, I have 4 jars myself, so now I can put them to good use! Thanks!

  14. Unfortunately I only have 1 jar right now ( but only b/c I make my own and I need to get more peanuts and almonds!). I’d be happy to take that unopened jar of chocolate almond butter off your hands. ;)
    Great recipe – and I love the addition of peanut butter on top!

  15. I think only 2, more if you count the nut butters I make as I need them…

  16. I have nine. And they are all open. I’m not proud.

  17. Totally muffins. Yep. Which clearly makes them healthy- even with the chocolate chips… yessss…

    I’m trying to narrow down things to make for breakfast before my friends get here in a couple weeks. I think muffins may be an easy route!

  18. OH MY!!!!! That’s all i Can say!

  19. I pretty much need these in my life!

  20. It’s sad I only have 1 jar of peanut butter at home :( that needs to be fixed ASAP! These muffins look perfect for any time of day.

  21. I have peanut butter, sun butter, chocolate peanut butter and avalanche from Vermont Peanut butter company. That makes 4. There’s a sale at the co-op so I’m thinking of buying more. :-)

  22. I just so happen to have an extra jar of natural pb and these muffins are callings its name! Question: Do you think I could up the flour a bit in replace of the oat bran? Or use rolled oats?

  23. We must be on the same wavelength, I have been looking for a peanut butter muffin recipe this week! Definitely trying this, thanks!

  24. Omigosh these look amazing! And I totally love your philosophy that if they aren’t frosted than they qualify as breakfast food– I’m going to adopt that! And I’m close to your number… I have 6 jars!

  25. Wow, 7!! I only have 4 :) One Teddie that we use daily, one Skippy that I use for baking, and two PB&Co. for emergencies :) I love that you put more peanut butter on top of these already delicious-looking muffins!

  26. If we move closer can you please cook for me? I want everything you make. Elias can be your taste tester. :)

  27. Yes please! And I would be like you, with the extra smear of PB on top!

  28. GOT to include the chocolate chips! These sound amazing, Brandi!

  29. I only have two! But I’m about to run out and buy some chocolate almond butter because it sounds fabulous! These muffins look great! They would be perfect for breakfast.

  30. i think i only have 2T of homemade roasted almond butter in my apartment, and a jar of the heat is on. i decided it’s not safe right now… but then i made my own… and now, i will likely NEED more for these muffins :)

  31. I think I have 5, from what I can recall. Err 6 if you could Nutella! :)

    These look delish, I have dark choc chips too so I might have to make!

  32. 6 jars ! :)

  33. Hi Cuz,

    I tried this recipe today and it was awesome. Hubby loved it a lot. thanks for sharing this recipe.

    Jennifer Burkhart

  34. Pingback: Dessert for Breakfast or Breakfast for Dessert | Keep It Sweet Desserts

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