{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.

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

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

 

5.0 from 19 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  

A gluten-free, healthy breakfast cookie made with peanut butter and old-fashioned oats as the base. There is no flour, no butter, and no oil included! These cookies can be ready in 20 minutes flat!

Healthy Peanut Butter Breakfast 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!

    • Katie says

      Hi! Quick question: When subbing the coconut flour, did you use 1/3 cup + 1 tablespoon or a different amount? Also, did you increase the amount of eggs or liquid? Thank you!

  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!

  17. Kristin says

    These were AMAZING! Instead of a regular egg I used a flax egg, which tends to make things even more dense, moist and delicious than they already are. I already had some semi-sweet chips in my fridge (a huge bag), otherwise I would definitely use dark chocolate, or maybe even carob chips. What a great recipe – I’m already planning to make another (double) batch tomorrow so I have plenty on hand!!

  18. Fifty and loving life. says

    I have a gluten sensitivity ; Just made these muffins and they are simply delicious. Thank you Chelsea for sharing.

  19. Rebecca says

    Just made these – used sunbutter instead of peanut butter. Also made 19 “mini-muffins” instead of regular sized muffins. Turned out AMAZING!!!!!

  20. says

    Made these last night and they are the most perfect healthy muffins I’ve ever made! Definitely a keeper and a recipe I’ll be coming back to constantly.

  21. Joanna says

    I just made these delightful muffins and cannot get enough of them! Holy YUM!! My family doesn’t care for the texture of the oats in them, however. I wonder if you could figure out out many cups of the oats powder I would need to use in place of the oat powder and regular oats?
    Thanks!

    • chelseamessyapron says

      I’ve never experimented with leaving out the oats or replacing them all with oat flour and fear it would mess up the composition of these muffins.

      • Joanna says

        I did the experimentation on the use of all blended oats and came up with 2/3 cup of blended oats equals the same quantity as the oats the way you have the recipe written. Just thought I’d let everyone know just in case there are other picky families (like mine) out there. Use of all blended oats does not change the final product.

  22. shawn says

    i just made these and they are AMAZING! i only used one tablespoon of brown sugar since i’ve been restricting refined sugar mon-fri but i had to try this recipe. we had dark choc chips and dark choc is medicinal, right? i got 10 muffins and one of them will be breakfast. yum!

  23. says

    Great recipe. Loved all the substitutions to make it healthy. It is hard to find recipes with just one banana and no oil. Thank-you so much for this great idea! Also, the directions were really detailed which is greatly appreciated. Thanks for the detail, it leaves no room for confusion!

  24. Debbie says

    Made these today, they’re the bomb! Finally a recipe that looks good and cooks up good. I wish more people would post about how recipe turns out rather than how delish it looks. Any hoo, these turned out great, thanks for sharing!

  25. Kesha says

    Amazing!!! I made them today but added walnuts. Delish!!!! I also tripled the recipe so I have a ton of muffins. Hears to hoping they freeze well.

    • chelseamessyapron says

      Here you are :)

      Skinny Peanut Butter and Banana Muffin
      Nutrition Facts
      Serving Size 1 Recipe total Servings 9
      Calories 227
      Total Fat 10.69 g
      Saturated Fat 3.78g
      Monosaturated Fat 5.09g
      Polysaturated Fat 1.81g
      Total Carbohydrate 24.6 g
      Fiber 3.4 g
      Sugar 11.1 g
      Protein 7 g
      Cholesterol 23.65 mg
      Calcium 32 mg
      Iron 1.32 mg
      Potassium 264 mg
      Sodium 212 mg
      Zinc 1 mg
      Thiamin 0.06 mg
      Riboflavin 0.07 mg
      Niacin 1.65 mg
      Vitamin B6 0.15 mg
      Vitamin C 1.1 mg
      Vitamin B12 0.07 Ug
      Vitamin A 46 IU
      Vitamin E 1.39 mg
      Vitamin D 0.1 Ug
      Vitamin K 0.6 Ug
      Points 5
      Points Plus 6
      *The nutritional values are determined by the total ingredients divided by the number of servings for each recipe. Serving sizes may vary. The formula used here for points was obtained from public sources and is an empirical match to Weight Watchers calculators, but it is not an “official” Weight Watcher’s calculator.

  26. Nadia says

    These look yummy! I’m making them next week!
    Did you use unsweetened peanut butter? Could I use tahini instead?

    • chelseamessyapron says

      I just used regular peanut butter. I have never tried tahini in these so I can’t say if they would work or not but I do think the flavor would be off.

  27. vesna says

    I was looking for a peanut-choco recipe and I cane across this one! Boy, I am so glad i did, cause these muffins are soooo good! I didn’t have any honey or agave, so i put 1tb spoon of maple syrup (i had only that much:)) and I also put 1 teaspoon of cinnamon (i just can not live without it, what can i do?!:)). Oh, and the last thing: we europeans struggle a lot with american metric system, so maybe i didn’t use the exact amounts of oats and oat flour, but in the end it all turnerd out very well! So thank you for the recipe! I’m dure i’ll make these muffins often! Ciao from Italy!

  28. Jenn says

    Just made these and I’m in heaven. My boyfriend will no doubt probably eat all of them within two days (one day if I let him haha).
    I used crunchy peanut butter instead as well and it worked well, added a nice crunch to them! i didn’t have any chocolate chips but had a giant bar of dark chocolate so I chopped that into chunky pieces and they worked too. I totally forgot these are considered “skinny.” They taste so decadent!!!

    • chelseamessyapron says

      Haha so great to hear! I’m so glad you enjoyed these :) And thanks for taking the time to leave a comment! I need to try these with crunchy peanut butter next time!

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