A skinny version muffin. These are made with no oil, no butter, and no flour! Gluten-free, vegetarian, healthy, 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.
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.
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!
- 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
- 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).
- Do not use muffin liners.
- Remove the banana peel and mash well using a fork. Measure the banana after it has been well mashed.
- 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.
- Beat until completely combined. Beat in the egg.
- Beat in the salt, baking soda, baking powder, and oat flour.
- 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.
- Beat just until combined.
- Stir in the old-fashioned oats and the dark chocolate chips.
- 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.
- Bake at 425 degrees for 4 minutes. Reduce the heat to 350 degrees and bake for another 6-7 minutes.
- 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.
Here are some more skinny and gluten-free snacks/breakfasts: