Instructions

• Preheat the oven to 375°F. Line a standard 12-cup muffin tin with paper liners or grease each cup.
• In a large bowl, whisk together 1 1/2 Cups White Whole Wheat Flour, 1 cup oats, 3/4 cup sugar, 1 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt. Set aside.
• In a separate bowl (or food processor/blender), mash 3 large ripe bananas until smooth. Add 1 cup vanilla Greek yogurt, 1/4 cup milk, 1/2 cup peanut butter (or No‑Nut Butter), 1/2 cup melted butter, 2 tablespoons vanilla extract, and 1 large egg. Mix until very well combined; the mixture will be fairly thick.
• Pour the wet mixture into the dry ingredients. Stir gently with a spatula or wooden spoon just until combined—do not overmix.
• Fold in 1/2 to 1 cup white chocolate chips, distributing them evenly without overworking the batter.
• Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
• Bake at 375°F for 16–22 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs and the tops spring back when lightly touched.
• Let the muffins cool in the pan for 5–10 minutes, then transfer to a wire rack to cool completely.
• Store cooled muffins in an airtight container; they freeze well for later use.