{Skinny} Peanut Butter, Chocolate, and Banana Muffins

A skinny version muffin. These are made with no oil, no butter, and no flour! Gluten-free, vegetarian, healthy, and delicious!

Skinny Peanut Butter, Chocolate, & Banana Muffins - NO butter, oil, flour, or white sugar! So light and delicious!So remember when I made flour-less double-chocolate muffins? As in like just a couple of weeks ago?…

I quickly fell in love. Fast and hard. And made about ten bajillion batches.  And ate. them. all.

Okay I didn’t really make that many batches. But I am super in love with them. And then I had the thought that I should branch out. Try some different flavors and attempt the make them flour-less and still a skinnier or lighter version.

Skinny Peanut Butter, Chocolate, & Banana Muffins - NO butter, oil, flour, or white sugar! So light and delicious!

And then these amazing muffins were born. Which, by the way, I love them even more.

I didn’t think I could find a muffin that I like more than a double-chocolate one, but I did. And besides, these still have chocolate in them. Win.

These muffins are incredibly light, fluffy, and moist. And did I mention, NO FLOUR! NO BUTTER, OR OIL!!!

So the first time I made these guys, I slightly over-baked the batch. I got distracted. And they were still so good. The second time, I was too careful and under-baked them. So the centers kind of fell down into the muffins a bit. But, here’s the thing. They were perfect. Slightly underbaked and a little bit doughy in the center made them that much more moist and chewy. You gotta give it a try. I am now most definitely a convert to slightly under baking muffins.

Skinny Peanut Butter, Chocolate, & Banana Muffins - NO butter, oil, flour, or white sugar! So light and delicious!

Oh and one last thing, make sure to not over mix or over beat your muffins – that will make them dense and less moist.

And a few substitution notes – you can sub a different nut butter for peanut butter if you aren’t a fan. You can also feel free to omit or increase the amount of salt depending on your taste preferences. Also I used dark chocolate chips (healthier for you), but you can use whatever you like or have on hand.  If you want to make these vegan, switch out the honey for agave nectar. I’ve tried them with both honey and agave and actually prefer the agave – but whichever you have or want will work.

And, if you are making these gluten-free, just make sure to double check that your oats are certified gluten-free.

I think that’s it. Enjoy these ones!

Skinny Peanut Butter, Chocolate, & Banana Muffins - NO butter, oil, flour, or white sugar! So light and delicious!

5.0 from 3 reviews
{Skinny} Peanut Butter, Chocolate, and Banana Muffins
 
Author:
Serves: 7-8
Ingredients
  • 1/2 cup (~1 medium) very ripe banana
  • 1/2 cup creamy peanut butter
  • 2 tablespoons agave nectar or honey
  • 1 teaspoon vanilla extract
  • 2 tablespoons brown sugar, lightly packed*
  • 1 large egg
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/3 cup + 1 tablespoon oat flour (regular oats that have been blended or processed)
  • 1/3 cup old fashioned oats**
  • 1/3 cup dark chocolate chips
Instructions
  1. Preheat the oven to 425 degrees F. Spray the 7-8 cavities with nonstick spray and fill the other ones halfway up with water (ensures even baking).
  2. Do not use muffin liners.
  3. Remove the banana peel and mash well using a fork. Measure the banana after it has been well mashed.
  4. In a large bowl, using hand mixers, cream together the mashed up banana, peanut butter (do not warm up), agave or honey, vanilla extract, and brown sugar.
  5. Beat until completely combined. Beat in the egg.
  6. Beat in the salt, baking soda, baking powder, and oat flour.
  7. To make oat flour, take oats and pulse them in a blender or food processor until they are in a flour like consistency. Make sure to measure the oat flour AFTER blending and not before or the amounts will be off.
  8. Beat just until combined.
  9. Stir in the old-fashioned oats and the dark chocolate chips.
  10. Using a cookie scoop, scoop two full scoops of the dough into each muffin cavity. If you want larger muffins only fill 7 of the cavities. If you'd rather have more muffins fill up 8.
  11. Bake at 425 degrees for 4 minutes. Reduce the heat to 350 degrees and bake for another 6-7 minutes.
  12. I find that slightly under-baking these muffins makes them taste way more moist and light. If you don't like that though, bake them a little longer, just watch them carefully so they don't burn.
Notes
*If you want your muffins sweeter, increase brown sugar by 1-2 tablespoons. **Make sure oats are certified gluten-free to have a gluten-free muffin.

 Here are some more skinny and gluten-free snacks/breakfasts:

These double chocolate muffins have no butter, no oil, and no flour. They are made with very little sugar and taste fantastic - sure to be a hit!

Skinny Double Chocolate Muffins  

Delicious peanut butter cookies. Taste testers could not even tell they were healthy! NO flour, or butter, or oil!!

Gluten Free Peanut Butter Cookies 

{Nature Valley Copycat} Cinnamon Brown Sugar Soft-Baked Oatmeal Squares

{Nature Valley Copycat} Cinnamon Brown Sugar Soft-Baked Oatmeal Squares 

No-Bake Healthy Breakfast Cookies

No-Bake Healthy Breakfast Cookies

Comments

  1. says

    I’ve always been a big proponent of underbaking brownies and some cookies, but never thought to do it with muffins. I adore how healthy these are since I know I’m going to end up eating maybe 10 of them I don’t have to feel quite as guilty haha.

  2. says

    Underbaking muffins is the best – even if they don’t look perfect, the texture is PERFECT!! These look so delicious – and I’m obviously a sucker for chocolate peanut butter, mmmm

  3. says

    I have always wanted to make big puffy bakery-style muffins, but could never get them to look like that. So I never really make muffins. I could probably do these, though! Love how healthy they are too! I can’t believe there isn’t any butter or oil. So impressive! :)

  4. says

    These look so good, and I am also a huge fan of slightly underbaked treats. I bet that my kids would love these (and Mommy too, of course :-) )

  5. says

    I have been looking for something special to make for a friend who just became a new mommy, and I think these are just the ticket! They seem comforting and easily poppable without having to worry about interrupting the process of losing that baby weight. :) Thanks for sharing!

  6. says

    I love under-baking muffins! They are so good that way! These look fantastic – chocolate and peanut butter is a match made in heaven!

  7. says

    Peanut butter and chocolate is the ultimate combo especially when they’re in the form of scrumptious looking muffins like these! I love that they are skinny and slightly underbaked too :)

  8. Alexa says

    I have all of the ingredients except oat flour on hand. Do you think that I could substitute with regular flour? Thanks!! Looks delicious!

    • chelseamessyapron says

      I’m not sure since I haven’t tried regular flour, but I don’t see why it wouldn’t work. If you have any kind of oats on hand, you can grind them up to an oat flour in a blender or food processor!

  9. Emily says

    Just an FYI:
    Using regular old-fashioned oats does not make this recipe gluten-free. You need to still make sure that you buy GF oats.

    These do sound delicious, though, and I can’t wait to try them!

  10. Chelsea says

    Just made these and they are incredibly delicious. Followed the recipe exactly except I doubled it (so glad I did). Thank you so much for the recipe. Can’t wait to try more from you!

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