Chelsea's Messy Apron

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{Skinny} Peanut Butter, Chocolate, and Banana Muffins

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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

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 from 34 votes
Skinny and Flourless Peanut Butter and Banana Chocolate-Chip Muffins
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{Skinny} Peanut Butter, Chocolate, and Banana Muffins
Servings: 7 -8
Author: Chelsea
Ingredients
  • 1/2 cup (~1 medium) very ripe banana OR applesauce
  • 1/2 cup creamy peanut butter
  • 2 tablespoons honey or agave nectar
  • 1 teaspoon vanilla extract
  • 2-4+ 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 tablespoons oat flour regular old fashioned oats that have been blended in the blender
  • 1/3 cup old fashioned oats**
  • 1/3 cup dark chocolate chips can sub milk chocolate chips (less healthy)
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.
Recipe Notes

*If you want your muffins sweeter, increase brown sugar by 1-2 tablespoons. If you aren't used to healthier treats, you will want to start with at least 4 tablespoons and go up to 6-7. **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

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

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Comments

  6. 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.

    Reply

  7. 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

    Reply

  9. You make the most gorgeous skinny muffins! I would love that undercooked center 🙂 And mainly because there is so much PB involved!

    Reply

  10. 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! 🙂

    Reply

  15. 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 🙂 )

    Reply

  20. 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!

    Reply

  22. I love under-baking muffins! They are so good that way! These look fantastic – chocolate and peanut butter is a match made in heaven!

    Reply

  23. 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 🙂

    Reply

  24. these look awesome Chels! you make the BEST sweet yet healthy little breakfast creations, I’m obsessed with all of them! pinned 🙂

    Reply

  25. I have all of the ingredients except oat flour on hand. Do you think that I could substitute with regular flour? Thanks!! Looks delicious!

    Reply

    • 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!

      Reply

  26. 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!

    Reply

    • Yes definitely, I should have made a note in the recipe, thank you! I just updated it 🙂

      Reply

  27. 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!

    Reply

  28. 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!!!!

    Reply

  30. 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. 🙂

    Reply

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

    Reply

  32. 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!!!

    Reply

  33. 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.

    Reply

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

      Reply

    • 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!

      Reply

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

    Thanks for posting!

    Reply

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

      Reply

  39. 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!!

    Reply

    • I subbed the 1/3 cup powdered oats with 1/3 cup vanilla protein powder. It was delicious and fluffy all the same. Huge thumbs up!!! Thank you!!!

      Reply

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

    Reply

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

    Reply

  43. 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.

    Reply

  45. 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!

    Reply

    • 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.

      Reply

      • 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.

        Reply

  46. 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!

    Reply

  47. 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!

    Reply

  48. 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!

    Reply

  49. 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.

    Reply

    • 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.

      Reply

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

    Reply

    • 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.

      Reply

  53. It look very attractive and appetizing. They would be perfect for the kids and me too! I’ll follow and try to do it at the weekend. Thanks for your guide

    Reply

  54. 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!

    Reply

  55. 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!!!

    Reply

    • 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!

      Reply

  56. I’ve made this recipe twice now… once with banana and once with apple sauce and crunchy peanut butter (accidentally bought crunchy instead of smooth); both turned out great! I’m not a baker by any means – most of my attempts are hit or miss at best – but this recipe is foolproof. Thank you so much for such a tasty, healthy and easy recipe! : )

    Reply

    • Oh this is SO great to hear!! So glad you’ve been able to switch it up and make some yummy muffins! Thanks for the comment 🙂

      Reply

  57. I made a double batch to freeze and didn’t have enough peanut butter so I used some Reeses chocolate peanut butter spread instead and it turned out amazing!

    Reply

  58. I have made these muffins for the past 12months. It’s so reassuring to have a freshly made batch in the fridge.i eat these muffins every single day. Moist peanut butter banana choc chip ! What’s not to like !

    Reply

  60. Hi Chelsea – this is the first time I’ve made the effort to leave a comment on a blog, because I’m so impressed! I’ve made these muffins a few times now (and your amazing lemon and chia seed muffins too) and can’t believe they’re butter, oil and flour free! I’ve tried a lot of gf and ‘healthy’ bakes out here in London and these are the best by far. I worked out the stats too and am so pleased!

    Thank you so much for your recipes 🙂 please keep up the great work!

    Reply

    • Awe this made my day! I’m so thrilled you’ve been enjoying the healthy muffin options on my site! I’m really happy about that 🙂 Thank you Kate!

      Reply

  62. I am 100% OBSESSED with these muffins! I have been making them weekly since I found the recipe! I hoard them and won’t let anyone else eat them! haha!

    Reply

  63. I just made these and they are DELICIOUS. Its hard eatin healthy when I’m a sucker for chocolate baked goods and these 100000% did the trick! I am so happy to have a recipe that is easy, healthy, and just freakin amazing. I substituted organic maple syrup for the agave/honey but they were just as yummy!

    Reply

    • Oh I’m so thrilled to hear this!! Happy these were so well enjoyed. Thanks for the comment!

      Reply

  64. These are soooo good. I just made them and had one warm! I didn’t change a thing except I doubled the recipe so I could get 12 and so glad I did, they are delicious. I used honey and banana and baked them about 16 minutes. So good, thesse will be made over and over. Thanks!

    Reply

    • Awesome!! I’m so thrilled you enjoyed these so much! 🙂 Thanks for the comment!

      Reply

  65. Hi,
    Not only me but my husband and my 2 year old daughter and even our friends are your muffins fan especially your the one and only Flourless Skinny Peanut Butter Banana Muffin?
    I found the recipe of it from a page on Instagram named Healthy fitness meals by Rena, and fell in love immediately, and to tell you the truth i’m making it once or twice a week? then I realized you are the founder of this recipe and I followed you on Instagram and here,
    And I also calculated the calories of it 229 kcal each by using the chocolate chips only on top of it?,after all I wanna say thank you for your lovely recipe?

    Reply

    • Hi Sara, Thank you so much for your sweet comment it means the world to me! I’m thrilled you’ve enjoyed these muffins so much! Makes me so happy to hear it 🙂 And thank you for the calorie count!! xo

      Reply

  66. These were great and went so fast that I don’t think they made it out of the oven. Nice treat, and I felt great serving them without all the oil that are usually in muffins. I figured out the points on the new weight watchers menu and they are 9 pts but worth every one of them.

    Reply

  67. My go to recipe for a no fat muffin. I love raisins added to a few cupcakes and my daughter put extra chocolate chips in “her” cups. Fabulous and enjoyed by all, even my son who doesn’t like banana cakes. Of course we didn’t tell him abou the bananas. Thanks for this recipe

    Reply

    • So thrilled to hear that Christine! I’m glad these have been a hit and even with your son who doesn’t love banana! 🙂 Thanks for the comment!

      Reply

  69. These are amazing, made them twice now ! This time I did half crunchy PB and half almond butter (because thats what I had). I loveeeee the crunchy PB in it ! Thanks for this yummy recipe.

    Reply

  70. Delicious! I’ve just recently started to try baking healthier recipes for our treats and these are a keeper. I used 1/2 cup canned pumpkin since I didn’t have banana and 2.5T applesauce in place of the brown sugar. This made 22 mini-muffins, and they were just right baked for around 12-14 min.!

    Reply

  71. SO good. I also doubled the batch because they sounded so good and I’m so glad I did. Also only used 2 tablespoons of brown sugar for the doubled recipe. Love them!

    Reply

  72. I made these last night…so good! You’d never believe there’s no oil or butter if you didn’t make them yourself! I used mini chocolate chips and baked them in mini muffin tins (cut bake time to 10-11 minutes). This recipe is going onto my “favorites” board…thanks!!!

    Reply

    • I’m so thrilled this recipe made it on your favorites board 🙂 Thanks so much for trying these Tracy!

      Reply

  73. These are simply AMAZING. I just made a fresh batch of them. I substituted brown sugar for coconut sugar instead and added 2 big dollops of non fat-free Greek yogurt. So moist and airy… and AMAZING!

    Reply

  74. I had just seen this recipe and changed a few things. I changed the flour to GF flour and it was amazing!

    Reply

  75. Absolutely loved making this recipe!! I love even more that it’s FODMAP friendly 🙂 just wondering, is there a reason I can’t use muffin liners next time? It’s so much easier in terms of no washing up!!

    Reply

    • So happy to hear that; thanks so much for the comment Chantelle! 🙂 Unfortunately these muffins tend to stick to the liners and don’t come off as well which is why I recommend not using them; if you have silicone muffin tins though those may work!

      Reply

  76. These are so yummy!
    I’m just getting ready to make these again (it’s becoming a weekly tradition). I double the recipe as I usually have 3 bananas I need to use up and having slightly more than double the amount of banana has not been an issue. But the chocolate chips I double again cause I love chocolate. I also make mini muffins and they cook for about 10 minutes and come out perfect.
    So a happy accident I discovered is that one night after I made a pizza and had turned the oven off (I have a large pizza stone on the bottom rack that I never take out) I put a couple muffins on a piece of parchment and put them on the pizza stone to warm them up. Well I kinda forgot about them til like 10 or 15 minutes later and the radiant heat was just enough to give the outer part of the muffins an awesome sweet,, chewy crust and the chocolate chips kinda pooled into the center of the muffin and they were incredible. After that, whenever I am finished cooking something in the oven and have turned it off, I throw a couple muffins in and they are just the best thing ever.

    Reply

    • Eric, i’m so glad to hear this! Also this oven discovery is AMAZING! You’re a genius! Hope you continue to enjoy 🙂

      Reply

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