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

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.)

Quick Tip

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.

Tips

  • 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!

More healthy baked goods

4.87 from 60 votes

Chocolate Peanut Butter Muffins

Flourless Double-chocolate Peanut Butter Muffins look sinful but are made with healthier ingredients!
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
Servings: 8 muffins

Ingredients  

  • ยผ cup (25g) cocoa powder (use natural, NOT Dutch-process cocoa powder)
  • 2 tablespoons (11g) oat flour (See Note 1)
  • ยฝ teaspoon baking soda
  • ยผ teaspoon baking powder
  • ยผ teaspoon salt
  • 2 tablespoons (27g) brown sugar, lightly packed
  • ยฝ cup (120g) creamy peanut butter
  • ยผ cup (58g) unsweetened applesauce (See Note 2)
  • ยผ 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

Instructions 

  • 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.

Video

Recipe Notes

Note 1: Oat flour: Make sure to measure the oat flour measurement for these muffinsย afterย itโ€™s been turned to flour andย not in the original whole-oat form.
ย 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 2:ย Substitutions: 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

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

Nutrition information is automatically calculated, so should only be used as an approximation.

Meet Chelsea


Hi there! Iโ€™m Chelseaโ€“the recipe developer, photographer, writer, and taste tester behind Chelseaโ€™s Messy Apron (although my little ones help me out quite a bit with the taste testing part!). I LOVE getting creative in the kitchen and then posting my creations here for you to enjoy.

Thanks again for stopping by!

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4.87 from 60 votes (4 ratings without comment)

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235 Comments

  1. SIMONE says:

    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.

    1. Chelsea Lords says:

      Thank you so much Simone! What a kind friend you are ๐Ÿ™‚ Hope your grandchildren love them too!

  2. Carol Bell says:

    new to this site

    1. Chelsea Lords says:

      Welcome! ๐Ÿ™‚

  3. Jessie says:

    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.

    1. Chelsea Lords says:

      So glad to hear you’ve enjoyed these; thank you Jessie! ๐Ÿ™‚

  4. SP says:

    These look delicious! Can I sub spelt flour for the oat flour?

    1. Chelsea Lords says:

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

  5. Sara S says:

    5 stars
    Made these as directed and they ARE AMAZING!!! The best skinny muffins Iโ€™ve had!

    1. Chelsea Lords says:

      Yay! So glad to hear that! Thanks Sara!

  6. sonal says:

    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. Chelsea Lords says:

      I am so happy you guys loves these muffins so much! Thanks so much for your comment! ๐Ÿ™‚

  7. Rachel says:

    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.

    1. Chelsea Lords says:

      I am so happy to hear this! Thanks for your comment Rachel! ๐Ÿ™‚

  8. Dana says:

    I’ve made these several times using liners. No issues. I like them best in mini size

    1. Chelsea Lords says:

      Awesome, thanks Dana!

  9. Sue says:

    Second time making this recipe. My neighbors are asking for more.

    1. Sue says:

      5 stars
      Sorry this deserves โญ๏ธโญ๏ธโญ๏ธโญ๏ธโญ๏ธ

    2. Chelsea says:

      I’m so happy to hear this! So awesome you’re sharing with your neighbors! Hope you continue to enjoy. Thanks for your comment! ๐Ÿ™‚

  10. Michelle says:

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

    1. Chelsea Lords says:

      Yay!! So happy these were a hit ๐Ÿ™‚ Thanks Michelle!