{Skinny} Peanut Butter, Chocolate, and Banana Muffins

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


Flourless + Healthy Peanut Butter + Chocolate Muffins #muffin #healthy #glutenfree

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.

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

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!

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!

Flourless + Healthy Peanut Butter + Chocolate Muffins #muffin #healthy #glutenfree

5.0 from 7 reviews
{Skinny} Peanut Butter, Chocolate, and Banana Muffins
 
Author:
Serves: 7-8
Ingredients
  • 1/2 cup (~1 medium) very ripe banana OR applesauce
  • 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 powdered oats (regular old fashioned oats that have been blended)
  • 1/3 cup old fashioned oats**
  • 1/3 cup dark chocolate chips
Instructions
  1. Preheat the oven to 350 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 the oat powder, 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 350 degrees for 15-18 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

Flourless + Healthy Peanut Butter + Chocolate Muffins #muffin #healthy #glutenfree

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!

  11. says

    chocolate banana shake! I’ll be trying this one for sure with almond butter and almond milk instead. This will be my new sweet fix go to! Thanks for sharing!!! Five stars!!!!

  12. Vickie Coats says

    My daughter loves to bake muffins for her grandparents. She is always looking for new and different combinations. This week she made these absolutely delicious peanut butter banana muffins (sans choco chips) for her grandparents and left one out for me to try. Long story short….this recipe has been promoted to one of our favorites and hand written to place in my “old fashioned” recipe holder for quick access. Thank you for posting! We are planning to make next batch with chunky peanut butter and raisins. :-)

  13. Jann says

    Made these tonight, left out the chocolate chips, used baby food bananas as usual and made mini muffins for my grandson. They smell amazing!

  14. Lauren says

    I’ve made these two nights in a row! First night with chocolate chips, second night with raisins instead. My meat and potatos anti health food boyfriend absolutely loved them and of course I did too!!!

  15. says

    Thank you for the recipe. We loved them. My only changes were coconut sugar in place of the brown sugar and coconut flour in place of the oat flour. They still came out wonderfully tasty. Oh, and I used crunchy peanut butter instead of creamy. Thank you again.

    • chelseamessyapron says

      Thanks so much for leaving a comment! I love all the changes you made and so glad they worked! :) Have a wonderful day Naomi!

  16. Carrie says

    Just made these and they taste AMAZING!! The combination of banana, peanut butter, and chocolate is simply wonderful.

    Thanks for posting!

    • chelseamessyapron says

      Thanks so much for taking the time to comment Carrie! So glad you loved these muffins and that combination! :) Have a great night!

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