Chocolate Peanut Butter Muffins

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Skinny Chocolate Peanut Butter Muffins! SUPER healthy -- no flour, butter, or oil, and low sugar in these delicious treats!

Flourless Chocolate Peanut Butter Muffins are made with better-for-you ingredients!

Chocolate peanut butter muffins, cut in half and stacked, revealing their soft interior with gooey chocolate chips.

Chocolate Peanut Butter Muffins

These muffins are amazing! They call for healthier ingredients and require very little sugar, compared with most muffins (like these Chocolate Muffins!). Plus, there is no wheat flour used. If you’re gluten intolerant, you’ll appreciate the absence of wheat flour!

One of my favorite things about these muffins is that there are no strange ingredients that you probably wouldn’t have on hand or know exactly where they are in your grocery store. Often, healthy muffin recipes call for specialty flours, oil, or sweeteners, and my goal is to use easily accessible mainstream ingredients. And — of course — at no sacrifice to flavor!

Making oat flour by placing oats in the blender and processing them until they are pulverized into flour.

I mentioned that Chocolate Peanut Butter Muffins are flourless; instead of using white flour, or even whole wheat flour, we use oats. The oats are blended into a powdery oat flour. No need to buy this from the store, since it literally takes seconds to make at home.

How to make oat “flour”

  1. Place old-fashioned or quick oats in a food processor or small blender jar.
  2. Pulse the oats until they are ground into a powder-like consistency that resembles flour (see photo above on the right).
  3. Stir the oats around to be sure that all the oats have been finely ground. 
  4. Measure the oat flour for these muffins after it’s been turned to flour and not in the original whole oat form. Two tablespoons isn’t a lot, but contributes to the overall stability and flavor of these muffins.

Combining the dry ingredients with the wet ingredients, then pouring the batter into prepared muffin tins, baking, and preparing to enjoy.

Chocolate Peanut Butter Muffin ingredients

  • Cocoa powder: Use natural cocoa powder, not a Dutch-process cocoa powder. I’ve tested these muffins with Dutch-process cocoa powder, and it does not work in these muffins! 
  • Oat flour. More on this in the section above.
  • Baking soda, baking powder, salt. These baking agents help ensure a nice crumb and rise. Here’s how to make sure your baking soda and powder are fresh.
  • Creamy peanut butter. Make sure to use creamy, not chunky, peanut butter in these muffins. If using natural peanut butter, be sure it is well mixed and incorporated (not separated or overly oily) before adding.
  • Unsweetened applesauce. If using sweetened applesauce, you’ll want to reduce the amount of brown sugar.
  • Vanilla Greek yogurt. Our favorite yogurt to use in these muffins is Honey Vanilla Greek yogurt (made by Greek Gods® — not sponsored). Whatever yogurt you choose to use, make sure you like it plain or you likely won’t love it in these muffins.
  • Vanilla extract. Vanilla adds a nice flavor to the muffins. It’s not entirely necessary, so don’t worry if you don’t have any to add.
  • Brown sugar. This recipe only uses 2 tablespoons, but if you aren’t used to healthier baked goods, you may want to increase the brown sugar to 4 tablespoons.
  • Honey. This natural sweetener adds additional sweetness. The reason we use part honey and part brown sugar is because too much honey makes these muffins too moist.
  • Egg. These muffins need one large egg; I have not personally tested using egg alternatives.
  • Dark chocolate chips: To keep these Chocolate Peanut Butter Muffins more on the nutritious side, we’re using dark chocolate. Dark chocolate has essential fats your body needs and is a powerful source of antioxidants. (Source.)


If you are eating a gluten-free diet, these muffins are a great addition! While no gluten is added to this recipe, be careful to read the labels on the baking products you buy. Some contain gluten where you wouldn’t expect it, and others are made in a facility with gluten and may be exposed to cross-contamination with gluten products.

Halved peanut butter chocolate chip muffins with melted chocolate chips on the inside, showcasing their deliciousness.


  • Generously grease the muffin tin. I don’t recommend muffin liners in this recipe; the batter sticks to the liners. Make sure to really grease the cavities well. Of course, a good muffin tin also makes a world of difference. These tins are my absolute favorite, and I’ve never had a problem with these muffins not releasing nicely.
  • Add a few dark chocolate chips on top. I like to add three or four extra chocolate chips on top of each muffin before putting them into the oven. Not only does this make the tops look nicer, it also ensures there is a chocolate chip in every bite!

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Chocolate Peanut Butter Muffins

4.87 from 59 votes
Flourless Double-chocolate Peanut Butter Muffins look sinful but are made with healthier ingredients!
Chocolate peanut butter muffins, cut in half and stacked, revealing their soft interior with gooey chocolate chips.
Print Recipe

Chocolate Peanut Butter Muffins

Chocolate peanut butter muffins, cut in half and stacked, revealing their soft interior with gooey chocolate chips.
4.87 from 59 votes
Flourless Double-chocolate Peanut Butter Muffins look sinful but are made with healthier ingredients!
Course Breakfast, Dessert
Cuisine Healthy
Keyword Chocolate Peanut Butter Muffins
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 8 muffins
Chelsea Lords
Calories 214kcal
Cost $3.46


  • ¼ cup (25g) cocoa powder (use natural, NOT Dutch-process cocoa powder)
  • 2 tablespoons (11g) oat flour (See Note 1)
  • ½ teaspoon baking soda
  • ¼ teaspoon baking powder
  • ¼ teaspoon salt
  • 2 tablespoons (27g) brown sugar, lightly packed
  • ½ cup (120g) creamy peanut butter
  • ¼ cup (58g) unsweetened applesauce (See Note 2)
  • ¼ cup (58g) vanilla Greek yogurt (we love Greek Gods Honey Vanilla yogurt)
  • 1 teaspoon vanilla extract
  • 2 tablespoons (42g) honey
  • 1 large egg
  • 5 tablespoons (63g) dark chocolate chips


  • PREP: Preheat the oven to 350 degrees F. Generously spray 8 of the muffin tin cavities with nonstick cooking spray. Do not use muffin liners! The muffins will stick to the sides.
  • DRY INGREDIENTS: In a large bowl, stir together the cocoa powder, oat flour (See Note 1), baking soda, baking powder, salt, and brown sugar.
  • WET INGREDIENTS: In a separate bowl, combine the peanut butter (do not warm up), applesauce, Greek yogurt, vanilla, honey and egg, Mix until completely combined.
  • FINISH BATTER: Add dry ingredients on top of wet and chocolate chips on top of that. Stir until just combined. Transfer the batter into the prepared muffin tin. If desired, top each muffin with a few more chocolate chips.
  • BAKE: Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean. Remove and let cool in the muffin tin for 2-4 minutes and then gently coax out onto a cooling rack to finish cooling.


Recipe Notes

Note 1: Oat flour: Make sure to measure the oat flour measurement for these muffins after it’s been turned to flour and not in the original whole-oat form.
 To make oat flour:
  1. Place the oats (old-fashioned or quick oats) in a food processor or small blender jar.
  2. Pulse the oats until they are ground into a powder-like consistency that resembles flour.
Note 2Substitutions: If desired, you can use just applesauce or just Greek yogurt instead of a combination of both, but make sure to still use 1/2 cup measurement of whichever you choose to use.

Nutrition Facts

Serving: 8muffins | Calories: 214kcal | Carbohydrates: 24g | Protein: 7g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.003g | Cholesterol: 21mg | Sodium: 241mg | Potassium: 295mg | Fiber: 4g | Sugar: 13g | Vitamin A: 33IU | Vitamin C: 0.1mg | Calcium: 61mg | Iron: 2mg

We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed.


I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.

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Recipe Rating


  1. 5 stars
    These look amazing!!! Can’t wait to try them. Every single recipe of yours that I’ve tried out has worked amazing!

    1. Oh this made my day! 🙂 Thanks so much Julia – you are so sweet to stop by and comment! I hope you enjoy them and have a wonderful week 🙂

      1. Yay I am so happy you saw my comment. I have made these 3 times now I love them!! So does my picky boyfriend 🙂 please never stop posting recipes!

        1. I ran the recipe on my fitness pal and came up with 168 calories, 10.7 fat, 16.4 carbs, 5.6 protein. To many carbs for me, I only eat 20 grams per day.

        1. I’m sorry I’m not familiar with calculating the new weight watchers points so I don’t have those on my recipes. Wish I could be of more help, but I don’t want to publish incorrect information!

      2. Hi, just calculated the calorie intake as many people are asking for it and the whole batch comes up to 1480 calories (6192 kJ) or 164 calories per muffin (686 kJ).

  2. I love a skinny muffin! I’ve never worked with oat flour before, but it sounds simple enough to make! These just might be my first experiment with it!

  3. Just checking that the oat flour measurements is correct. 🙂 that seems like a tiny amount of flour for the amount of muffins? Can’t wait to try them!

  4. 5 stars
    So, I absolutely love the Costco double chocolate muffins…but I never get them because they are really unhealthy and have trans fat. These seem like a great alternative to them. And I have all the ingredients! Yay!

    1. Oh man those Costco muffins are the BEST! I wish they weren’t so unhealthy haha. These aren’t quite as tasty as those but a lot better for you haha! THanks Katie 🙂

          1. 5 stars
            This recipe popped up on my facebook page today, and judging from the comments, it might be an ‘old-one-recycled’ I am SOOOO glad you reposted it cause it sounds right up my alley! Can’t wait to try these! Thanks!

      1. 5 stars
        Is there anything I can substitute for the peanut butter? I made these tonight, and they are wonderful! My son just does not like peanut butter that much!

        1. I’ve never tried anything in place of the peanut butter, but I know other readers have had success with sunbutter, almond butter, or even nutella 🙂 Glad you enjoyed these!

        2. I did not taste any peanut butter in these either. I love peanut butter, too. I think I’ll add peanut butter chips to them next time!!

  5. These look fantastic! I’m always on board when I can have double chocolate for breakfast – especially love that these are skinny too 🙂 Pinning!

  6. These sound and look really great! I love that they’re healthy to, but do you give nutrition information for your healthy recipes for people on programs like Weight Watchers and the like who need to count points/ calories?

    1. Hi Patricia! Here is the nutritional information for these:

      Skinny Double Chocolate Muffins
      Nutrition Facts
      Serving Size 1 Recipe total Servings 12
      Calories 144
      Total Fat 7.71 g
      Saturated Fat 2.82g
      Monosaturated Fat 3.64g
      Polysaturated Fat 1.25g
      Total Carbohydrate 14.4 g
      Fiber 2 g
      Sugar 8.7 g
      Protein 4.6 g
      Cholesterol 18.02 mg
      Calcium 31 mg
      Iron 0.92 mg
      Potassium 176 mg
      Sodium 164 mg
      Zinc 0.7 mg
      Thiamin 0.02 mg
      Riboflavin 0.05 mg
      Niacin 1.19 mg
      Vitamin B6 0.08 mg
      Vitamin C 0.2 mg
      Vitamin B12 0.08 Ug
      Vitamin A 31 IU
      Vitamin E 1.03 mg
      Vitamin D 0.1 Ug
      Vitamin K 0.4 Ug
      Points 3
      Points Plus 4
      *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.

  7. Oh my YUM. Chocolate and peanut butter and skinny? Love how moist and rich these look! And I am so impressed there is no flour. Oat flour is my cheap GF option!

  8. These look so amazing, Chelsea, I want to make them right on the spot! I love that they’re skinny — all that chocolate and no guilt. 🙂 Pinning to try!

  9. Are these regular size muffins? They look like mini muffins in the pictures. I can’t wait to try them!!

    1. Yep they are regular sized! They do look mini in the pictures though! The recipe makes 8-10 muffins depending on how full you fill each space. (I usually do 9)

  10. I am in! You had me at skinny, chocolate and pb! Loving this recipe! Pinned & found on the in and out kitchen link party! 🙂

  11. You say the recipe makes 9 muffins, but the nutritional values say 12 servings. So less than one muffin is a serving?

    1. Oops sorry! No, I just didn’t change the automatic setting in the program I used. It is automatically set to calculate for 12 muffins. So for 9 muffins it would be 192 calories per muffin. Thanks for catching that!

  12. These look delicious, I’m going to make them tomorrow! I’m curious, could I use all honey (or another natural sweetener) instead of brown sugar? If so, would it still be 2 tbsp? Thanks!

  13. I have made 6 batches of these in the past 3 weeks – they are divine! Two of these and I’m good to go for breakfast. On my 6th batch I got a little sidetracked, momentarily thought I was making something else, and added 2T of coconut oil by mistake. Well…..that was the best mistake I’ve made in a long time. It made them even more chocolatey, rich and moist. YUM!!!!! Thanks for such a delicious recipe.

    1. The applesauce is a very integral part of the recipe so it can’t be left out and as I haven’t experimented with substitutions I’m not sure what to tell you would or wouldn’t work. If you try something out though I’d love to hear the results! Sorry to not be of any more help!

    2. 5 stars
      Just so you know… I substituted more Greek yogurt instead of applesauce and they are delicious and rich that way. I’ve made them three times this week already. My husband can’t get enough of them!

    1. I haven’t personally tried any substitutes, but I’m sure a substitute like almond butter (my brother is allergic to peanuts but not almonds so I’m not sure what nut allergies your son has hence this recommendation) or sun butter may work in a slightly less flavorful alternative. If you use sun butter you may want to slightly increase the sugar. Sorry to not be of more help!

  14. 5 stars
    These muffins are a real keeper for me. I have hypoglycemia and am very limited as to deserts I can have or snacks I can have. These are just perfect. I can have all I want and they do me well.
    I do use double the amount of oat flour in mine and they turn out just fine.
    I also use apple butter which I made substituted for the apple sauce the recipe calls for.

    Thank you for this recipe.

  15. Just sweet enough! I made these with almond butter and also made them mini in a 350 oven for 9 mins. Thanks Chelsea!

  16. These look great! But you mentioned they are gluten-free and because they have oats in them, they are not. Oats contain gluten as well, just not to the same extent. Thanks for the recipe!

  17. 5 stars
    I love these muffins (I am baking some right now!) this is the best health snack/indulgence out there! I love that there are no crazy obscure, expensive ingredients too! Thank you so much for share this recipe!

  18. I LOVE the ingredients that you’ve used for these muffins! They look so moist and fudgey! I’ll definitely be making these!

  19. Hi
    For the double choc & peanut butter muffins, I know it’s called peanut butter muffins but can I omit the peanut butter? Do I need to substitute it with another ingredient?


    1. If you omit it these won’t work out at all – the peanut butter is very important to the recipe! You could try substituting a different flavor of nut butter (perhaps almond or sunbutter), but I don’t believe the flavor will be as good.

  20. 5 stars
    Wow – I’m making these for the second time this week, because the batch was so small and we all love them so much for breakfast and snacks. I love the flavor combination, and that they are clean and delicious too. This time I am going to try just one Tbsp of brown sugar, they were a little sweet and I think I can cut back just a little. Definitely a winner 🙂

    1. So glad to hear it!! Thanks so much for the comment Erin 🙂 I really appreciate the praise and you trying the recipe!

  21. 5 stars
    OH MY GOSH!!! Chelsea! I just made these and tweaked it a little bit to lower the carbs. I used almond flour instead of the oat flour and replaced the sugar and honey with that Swerve sweetener I told you about. They were divine!!!! I am so excited that I can have a baked good and stick to my diet. You are a genius! Thanks so much!!!!

    1. Sara I am SO happy these worked out for you and you loved them!!! Totally made my day 🙂 I hope you are able to find some other treats/baked goods that you can use the sweetener with and enjoy. Hope you and your cute family are doing well! Xoxox

  22. 5 stars
    I just made these and they were delicious!!! Even the muffin batter was so nice and fluffy I wanted to eat the batter but I controlled these urges. I made 6 bigger muffins instead of 9 so I can eat this as a meal instead of a snack and they leave me full and satisfied. Thank you so much for sharing this recipe!

    1. Haha!! I always sneak a few bites of the batter 🙂 Love the idea of making these into mega sized muffins — I need to do that next time 🙂 Thanks for the comment!!

  23. These muffins are Amaaaaazing! We can’t seem to keep these for longer than a day. They just vanish! They are so delicious and decadent thank you:)

    1. I don’t believe it would turn out in a loaf pan. I haven’t had much success with “flourless”recipes in a loaf pan, they typically burn around the edges and are gooey in the middle.

  24. 5 stars
    Did you really mean 2TBS of oat flour and that’s all? I’m making them tonight, but would love to know if I read it right. I love your pumpkin/oatmeal/chocolate chip muffins. I’ve quadrupled the recipe and keep them in the freezer.
    No canned pumpkin puree this time of year, so I’ll try something else. Thanks

  25. 3 stars
    Hi Chelsea, I did everything correctly as in the recipe and my muffins did not rise, also can I just ask
    is 2 tablespoons of blended oats the correct measure? as it does not seem alot to me (was it a misprint)
    or just my bad baking lol!!!, anyway they taste okay will probably have them with custard.

    1. Hey Lesley, I’m sorry to hear that! I haven’t ever heard that and gotten lots of reviews for this recipe. The 2 tbsp.s is correct 🙂 Are your baking agents fresh? Was the oven fully preheated before putting the muffins in? Did you overbeat the mixture? These muffins don’t rise a ton like a typical bakery style muffin, but they shouldn’t be flat at all 🙂

      1. Mine didn’t rise either. I just opened a new baking powder. I tested my baking soda with vinegar and it’s still good. My oven was preheated, and I don’t think I overmixed it.

        1. They don’t rise a whole ton as you can see from the pictures and video…did they look different from pictures/video?

  26. 4 stars
    I followed exactly, and doubled the recipe… but mine burnt long before the time 🙁 I have a true convection oven, but did not put it on convection bake… Otherwise nice and fluffly but burnt before 10 minutes on the reduced heat… Will have to adjust the next time!

  27. 5 stars
    These are AMAZING!!! I have made them several times now and they are now a staple in our house! Not only do we love them, but I like to take them as dessert when we go places and people rave about them! I use coconut sugar instead of brown, but other than that I follow the recipe exactly 🙂 thank you for this fabulous recipe!

    1. Hi MacKenzie, thank you so much for the comment! 🙂 I am so thrilled this recipe has been so well enjoyed! 🙂

  28. 5 stars
    I have to admit I had very little hope that these would actually be good. But they are FANTASTIC. My picky kids LOVE these. I have no guilt about them eating these muffins! Thanks for this recipe. We will use it again and again.

    1. YAY!! I’m so happy that you and your kids loved these muffins 🙂 I’m thrilled it was a hit! Thanks Josie!

  29. Hey Chelsea,
    I made your healthy choc chip cookies and can i just say they were beyond amazing. Everyone in my house, even the junk food lovers were pleased. THANK YOU! I will make the brownies tonight. Super excited

    1. Hi Seemein! Thank you so much for the comment 🙂 I am so thrilled to hear they were such a hit! I hope the brownies are equally popular 🙂

  30. 5 stars
    These are absolutely delicious Chelsea. I knew by looking at the ingredients that this would be a keeper. The 1st time I made a double batch and they were gone in 24 hours. A few days later, I made a triple batch, gone in 36 hours. My adult sons gobble them up for breakfast and mid morning snack at work. My one son, who unfortunately does not eat very healthy, actually asked me to make them again just 2 days later! Thank you!

    1. Wow!! Amazing 🙂 I LOVE hearing things like this so thank you so much for sharing 🙂 I really appreciate your comment and glad these have been such a huge hit!

  31. Thank you for a simple, healthy, quick and yummy chocolate treat! I made these on a Friday after having one of those weeks. It was a much better option than going to the grocery store and buying something that would be loaded with calories and I would end up regretting. New to your website and loving it, thanks!

    1. I don’t have nutrition facts on all of my recipes (yet!) so I’d recommend using My Fitness Pal in the meantime 🙂

  32. 5 stars
    These are in my oven at the moment. Can’t wait to try them when they get out they were super easy to make! I did substitute the old flower for my protein powder since I am always looking for a way to get protein into things but the consistency seemed perfect for a match so we’ll see !! ?

    1. I’ve never tried either of those flours in these muffins, so I can’t say for sure, but I think the almond flour would work best as a substitute.

  33. These were very good, but they did not come out with the hooey looking center.
    Any idea why? I did use more mini chocolate chips, maybe that’s why!

    1. Hey Joan! It could be the chocolate chips but also the baking time. Maybe try pulling them out a couple minutes sooner next time for a gooier center 🙂

  34. Looks fantastic! Definitely trying these this week. Out of curiosity, has anyone got any recommendations for substituting the egg? I know there’s lots of options out there but wondering if there’s any best option or if it wouldn’t work out after all. My sister in law is vegan and I’m always looking for ways to include her in my baking!

  35. Made these today. Unfortunately I didn’t have any yogurt so I had to use all applesauce. I think they’d be better with the yogurt. They seem to be missing something. Not overly sweet and very strong peanut butter flavour, which is fine when you like peanut butter, which I do ?. I only got 8 tho, didn’t seem like enough batter for 9. I will try them again with the yogurt.

      1. 4 stars
        I made them again yesterday and used yogurt. It did make a difference. They have a nicer flavour. But both times they didn’t rise at all, in fact they kind of sink a little in the middle.
        Is there any way to post a pic here to show you?

        1. They don’t rise a whole ton (if you notice my pictures and video, the muffins have a pretty flat (not rounded) top)! But it could be your altitude or that you aren’t baking them long enough (oven temperatures can often differ); you might could try baking them a little longer or adding an extra tablespoon or two of oat flour. Unfortunately you can’t add a photo to this comment; I wish you could!

  36. 4 stars
    I never usually comment on recipes but I just had to this time. These are great. I’d been looking for a healthier muffin recipe for ages and was a bit dubious about making these as I was worried the inclusion of blitzed oats rather than flour would make them dense. Boy was I wrong! These are gloriously fudgy, a bit like a moist brownie, without being heavy.

    The peanut butter is not overpowering although you can taste it so if you don’t like peanut butter this recipe probably isn’t for you! The oats are a little bit gritty (reminded me slightly of the texture of figs) hence why it got 4 rather than 5 stars. I think if I had a better food processor I could get the oats finer, but it’s not so bad as to make them unpalatable in fact some may like the added texture. Certainly I felt that it was worth the minor grittiness as it’s healthier than muffins made with wheat flour.

    I have since made another batch, which are in the oven as I type this, and I’ve doubled the quantity as they got eaten in under a day last time. I didn’t have applesauce so used Greek yoghurt only and I also used paper muffin cases which work great. I got 24 cakes out of my doubled batch, so hopefully I’ll get to eat more than a couple before my husband and the kids snaffle them all!! These will now be a regular bake in my house. Thank you for this recipe, I love it!

    1. So happy you’ve enjoyed these muffins!! I agree about them tasting like a brownie a bit 🙂 Thanks so much for the comment!

  37. 5 stars
    in the oven as we speak, and beyond delicious smelling. Super Easy to make, next time i am doubling the recipe – NINE IS NOT ENOUGH! keep up the good work.

  38. 5 stars
    Hi there! Found these featuted on a FB page and as I had all the ingredients on hand (sans Greek yogurt, but subbed in sour cream), I decided to give it a try.

    This is a wonderful recipe and gets both my and my boyfriend’s seal of approval! He gave both a thumbs-up AND. a head bob! 🙂

  39. These are great! Chocolatey and delicious. A member of our family has an egg allergy so I sub’d 1/4 cup applesauce for the egg. Turned out great–Thanks for sharing!

  40. 5 stars
    Made these last night for the first time and I have to say, I’ve never had something more delicious, lite, and guilt free all in one! I doubled the recipe to make more because I have college kids and I’m sure you can guess the rest. Everyone in the house loved them and I cannot wait to make them again. Super easy and super tasty. Oh, and making my own oat flour was extremely and oddly satisfying. Who knew?! 🙂 Thank you for this great recipe. Definitely a winner and a keeper.

  41. Followed the recipe (only replaced the egg with 1/4 cup applesauce) and used all fresh ingredients. The muffins deflated immediately as I took them out of the oven and they were also hard to remain intact without falling apart when I took them out of the pan. Do I need to make them longer? Or was it over mixing? Please help! I would want to try again but I am worried I will be disappointed again 🙁

    1. I think it’s because you replaced the egg with applesauce; you really need that egg for structure. If you try them again I’d add in the egg!

  42. How long should they be left in the muffin tin before removing to wire rack to cool? They’re in the oven now, so I’ll just wing it this time.

  43. 5 stars
    Made these for the first time today and they were great. This isn’t just a great “healthy dessert,” it’s a great dessert in its own right. Very chocolaty and rich. I’ll be making this one again and again.

  44. 5 stars
    I replied to another comment above from years ago, but just wanted to add down here…

    These actually are quite similar to the giant 700 calorie double chocolate muffins from Costco.

    I am THRILLED to have a healthier alternative. These are soooo so good!

    I followed the recipe as written, and with the brands of ingredients I used, MFP gave me the following details per muffin: 201 calories, 22C, 11F, 7P, 3 fiber

    Also – I froze them individually. They take a few hours to fully thaw and are just as good as they were the day I baked them!

    Thank you so much

  45. 5 stars
    Is there another recipe without chocolate? I love peanut butter but I’m not a fan of chocolate, and my step-mother is allergic to chocolate. Thanks in advance for any suggestions.

  46. 5 stars
    These are great! I didn’t have apple sauce so I used 1/4 cup of mashed banana…my daughter hates banana and couldn’t taste it 🙂

  47. 5 stars
    I could only get 8 muffins out of the batter. What size scoop are you using? I am using a silicone cupcake/muffin pan, so I didn’t grease the cups. They are baking right now.

  48. Hi! This recipes looks so good but I’m wondering if there is something that I can use besides Greek yogurt? I tried to read through the comments to make sure this question was my already asked. So hopefully I’m not repeating someone.

  49. I have a question about the oat flour-did you use old fashioned rolled oats or quick oats? Not sure if there would be a difference in which is used but wanted to make sure. I have this recipe saved and I am dying to try it but my oven died just a few days before Christmas and my new stove won’t come in until next week! My muffin supply in the freezer is dangerously low and on life support!

  50. 5 stars
    These are amazing! I made them last night and omg thank you! I may have eaten too many but I don’t even feel bad!

  51. These are amazing & so easy to make! My whole family loves these & I love that my 11 year old loves them! I would rather give these to him for a chocolate treat than any store bought sugar-filled cookie or cupcake. I have even used egg whites or egg beaters instead of an egg & all natural peanut butter & they turned out awesome! Keep the recipes coming! Thank you for sharing!

    1. They are gluten free as long as you ensure you have gluten free oats (most are naturally gluten free) and the rest of your ingredients (which are naturally gluten free) are made in a gluten free facility. Enjoy!

  52. Hi is there a way to omit the brown sugar? Could I add more honey or possibly maple syrup? I’m also trying to stay away from any other types of artificial sweeteners.


  53. Do you think that I could hide veggies in this recipe? My son hates vegetables, but loves muffins and I have been looking for muffin recipes with hidden veggies. I just made one that was double chocolate with shredded zucchini and carrot, but it used both flour and oil and this recipe looks much healthier.

    1. I wish I could answer you for sure, but I really don’t know without testing this recipe. Adding the wet vegetables will require more dry ingredients and I don’t know what that ratio would look like without some experimenting. Wish I could be of more help!

  54. 5 stars
    These are the best chocolate muffins ever! I’ve made them several times and they always turn out great. My husband is a big junk goodie and he’d rather have these than cake. . Yet, they are so much healthier!

    1. You could use sour cream in place of the yogurt! I wouldn’t recommend extra peanut butter.

  55. I put the recipe into my Weight Watchers app and for the new freestyle program it came out as 6 points per muffin (I put it in as 9 servings). For the Greek yogurt I did put in fat free. I look forward to trying these soon!

  56. 5 stars
    I made these when my grandsons were over. They are OUTSTANDING! We couldn’t stop ourselves. We ate the whole batch! So worth it.

  57. 5 stars
    I just made these muffins. I substituted oat flour for coconut flour which I had on hand. I used 1/2 cup of applesauce since I didn’t have any yogurt in house, also used Sunflower peanut butter. I am hoping these will reduce the calorie count even more. I only had a 6 muffin pan, and the batter made 6 full muffins. They are delicious!!!

  58. 5 stars
    These are sooo good! My teenage son thought I was serving brownies for breakfast LOL. Needless to say the whole family loves these healthier muffins!

    1. I’m so glad to hear you guys enjoyed this! My boys always love when I’ve made these for breakfast! Thanks! 🙂

  59. Hi, just calculated the calorie intake to see how « skinny » those were and I am very much impressed with it! the whole batch comes up to 1480 calories (6192 kJ) or 164 calories per muffin (686 kJ).

    About a third of a « normal » muffin!!

  60. For anyone wanting to know about Weight Watchers, I entered the ingredients in their Recipe Builder online and (using lowfat vanilla Greek yogurt) came to 7 Smart Points for each of 9 muffins on the Freestyle Program. I just ran the numbers on another blogger’s zucchini chocolate chip muffin and that came to 13 Smart Points. I printed Chelsea’s recipe and I’m making them tomorrow. Thanks, Chelsea!

  61. 5 stars
    These were so delicious – I had 3 muffins in one sitting (they taste like lava cakes! How could I resist?!). NO REGRETS.
    I already sent the recipe to many of my friends and family. I’ll be keeping this recipe forever. THANK YOU

  62. 1. These are absolutely great.
    2. Yes. That’s the right amount of dry ingredients.
    3. I topped 2 with white chocolate, 2 with caramelized pecans and 2 with a swirl of peanut butter.
    3. I poured my remained batter in my waffle maker. Best decision ever.

  63. 5 stars
    These are incredible! They turn out better than normal muffin recipes, they’re super moist. I started adding a scoop of my protein powder, which doesn’t affect the texture at all. Thanks for the awesome recipe!

  64. 5 stars
    These muffins are SO good!!!! I’m going to double the recipe next time. They were devoured by my husband, son, and myself in one day ???? AMAZINGGGGGG

    1. I’m so happy to hear this! So awesome you’re sharing with your neighbors! Hope you continue to enjoy. Thanks for your comment! 🙂

  65. 5 stars
    Here in 2020 – just wanted to say these are SOOOO delicious – so moist and not too chocolatey. I’m not a baker, but these were easy instructions to follow.

  66. My son and I love these. I’ve made them at least a dozen times. My son wants them for breakfast every day and I don’t mind giving them to him since they’re pretty healthy.

    1. I haven’t personally tested that, you might need a little more though (oat flour absorbs a lot of liquid)

  67. 5 stars
    I’ve made these muffins several times. They are easy to mix and oh so tasty. You can use muffing tin liners, you just have to spray the insides of the liners with cooking spray.

  68. I just made these to take to a friend who had surgery and happens to be diabetic. She told me dessert would need to be low sugar. I am not comfortable using sugar substitutes so this looked like a reasonable choice. I did eat one and they are delicious and I hope she will enjoy them (one a day). I am going to freeze them and hope that works okay. I cooled them and then placed them in cupcake papers for transporting. You directions are excellent ….. well written! I plan to make these for grandchildren next ……… sure to be a hit.

  69. 5 stars
    Made these today! Omg they turned out perfect! They are definitely delicious and will be making them again!
    Thank you for this awesome recipe.

  70. I was wondering if anyone tried a vegan version of this? My family has issues with yoghurt and egg too. I will give it a go with vegan yoghurt and egg replacer, I think

  71. 5 stars
    I was skeptical because I’ve never used oat flour in a recipe nor did I think that it was enough.
    Even though I added just a little more oat flour and also a little more brown sugar to make up the difference (an extra tablespoon) I don’t think it made to much of a real difference. they actually turned out perfect!! I also used chunky natural peanut butter instead of smooth peanut butter (because that’s all I had) and I think it was the right call anyways because it adds to the texture beautifully if you are the type to put nuts in your brownies like me. Thank you 🙂 I’ll definitely make it again

  72. 4 stars
    These were very good! I doubled the batch and made 12 muffins. The oat flour is so EASY to make. I added and measured the flour then added 3T Chia Seeds and blended again. I omitted the brown sugar but made up for it with applesauce and Greek yogurt. I also reduced the honey by half.

  73. I followed the directions exactly. It tasted too much like oats; the cocoa powder was so overpowering, and it was a bitter, oaty waste. NTM, the muffins stuck to the pan, and I put plenty of oil! Never making these again.

  74. 5 stars
    I love this recipe, i just made it for the second time and they are as good as the fist. Definately satisfy your chocolate craving.

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