Skinny Peanut Butter Banana Chocolate Muffins
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Surprisingly, our mini healthy and Skinny Peanut Butter Banana Chocolate Chip Muffins have are flourless, have no butter, no oil and very little sugar! 🙂 The bananas do all the dirty work, plus a little peanut butter, oats and chocolate chips for some extra yumminess! So moist, these muffins are healthy and bursting with peanut butter, banana and chocolate flavors!
More muffin love? Check out these Peanut Butter Chocolate Chip Muffins and these Blueberry Cream Cheese Muffins too!
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Healthy Nutrients for Skinny Peanut Butter Banana Chocolate Chip Muffins
These Skinny Peanut Butter Banana Chocolate Chip Muffins make a healthier alternative to a traditional muffin recipe. They are loaded with nutrient-dense ingredients like oats, bananas, peanut butter, and dark chocolate. Plus, they are gluten-free and can be made sugar-free as well.
Plus these muffins are flourless, have no butter, no oil and you can add sugar or use alternatives to make them just like you want!
Are you ready to bake some awesome skinny muffins that don’t taste like *blah, ho-hum, boring* skinny muffins? Some peeps claim they taste even better that the full figured muffins…REALLY!! With flavors of peanut butter, banana and chocolate without all the calories, we totally understand!
I have made these several times and they always turn out perfect and they are addicting, plus you can customize them to add in your favorite add-ins once you make a batch, you’re mind will be thinking of other things you can add, like flax seed
And guess what? I’m so excited they’re made with oat flour – or gluten free oat flour and oats if you want the gluten free option. Whichever you choose to use to your liking, you’ll be glad you made these!
Double the recipe, because I guarantee one batch of Skinny Peanut Butter Banana Chocolate Chip Muffins won’t be enough! Plus with the kids, they will go fast when it comes to snacking on these yummy bites for a quick and healthy treat you can pack in lunches, breakfast on the go or when you want some energy and carbs after a workout or hectic day, right?
How to Make Oat Flour
It’s easy to make oat flour easily – Just pulse your favorite oats in your blender or food processor until they resemble flour!
Ingredients You Need
Bake up a batch of these healthy muffins for a delicious and healthy breakfast or snack option.
- banana
- creamy peanut butter
- agave nectar
or honey
, I used honey
- vanilla extract
- brown sugar
- egg
- salt
- baking soda
- baking powder
- oat flour
– or just pulse them in your blender or food processor until they resemble flour!
- quick oats
or old fashioned oats
or gluten free oats for gluten free option
- mini semi-sweet chocolate chips, I used Nestle minis
} but if you want healthier, use Enjoy Life mini chips
or something similar
- Optional: Add sprinkles of mini chocolate chips on top!
How to Make Skinny Peanut Butter Banana Chocolate Chip Muffins
- Preheat the oven to 350 degrees. Spray your mini muffin pan
with nonstick spray. Do not use muffin liners.
- In a large bowl, using mixer, combine together the mashed banana, peanut butter, agave or honey and brown sugar and beat until combined.
- Add egg and beat into mixture.
- Beat in the salt, baking soda, baking powder, and oat flour.
- Fold in the oats and the mini chocolate chips until just mixed.
- For mini skinny muffins, use a small cookie scoop, scoop 1 full scoop of the muffin mixture into each mini muffin cavity. If you want larger muffins, this recipe will make 7-8 muffins.
- Bake mini muffins at 350 for 12 minutes (77-150 calories). Larger muffins 18 minutes (227-244 calories).
Substitutions for Making Gluten-Free Skinny Peanut Butter Banana Chocolate Chip Muffins
- To replace quick oats
- If you don’t have oat flour
, you can process your own oat flour, by taking oats and pulsing them in a blender/food processor until they are a flour like consistency.
Pro-Tips for Making Low-Sugar Skinny Peanut Butter Banana Chocolate Chip Muffins
- These are pretty low on sugar, but to take it to the next level, use a healthy sweetener like Lakanto Monkfruit or Swerve to take sugar out of the equation!
Customize with Your Favorite Add-Ins
- Customize healthy muffin recipe to add in your favorite add-ins once you make a batch like flax seed
Storing
- Store mini muffins for up to 1 week in the fridge or at room temperature for 3-4 days in an airtight container.
- You can always freeze them too! Just thaw them out and pop them in the micro for a few seconds for a warm up!
Skinny Peanut Butter Banana Chocolate Chip Muffins are perfect for breakfast, snacking and just because, because they’re so healthy and taste awesome! You need to give this healthy muffin recipe a try today! Here’s the recipe! Enjoy!
Get ready to bake up a batch of these delicious and healthy muffins!
For More Healthy!
- Skinny Apple Peanut Butter Mini Muffins
- 10 Glorious Gluten-Free Muffin Recipes for Summer
- Whole Wheat Blueberry Muffins
- Skinny Nutella Dessert Dip
- 25 Delicious Recipes for Ripe Bananas!
- Perfect Banana Chocolate Chip Muffins
Skinny Peanut Butter Banana and Chocolate Muffins {GF}
Ingredients
- 1 banana mashed well
- ½ cup creamy peanut butter
- 2 tablespoons honey agave nectar, I used honey
- 2 tablespoons brown sugar or use healthy sweetener for sugar-free option
- 1 large egg
- ¼ teaspoon salt
- ½ teaspoon baking soda
- ¼ heaping teaspoon baking powder
- ⅓ cup + 1 tablespoon oat flour use gluten free flour for gluten free option
- ⅓ cup oats quick or old fashioned , use gluten free for gluten free option, I used quick
- ⅓ cup mini semi-sweet chocolate chips I used Nestle minis, if you want healthier with no sugar, use Enjoy Life mini chocolate chips
- Optional: Add sprinkles of mini chocolate chips on top!
Instructions
- Preheat the oven to 350 degrees. Spray your mini muffin pan or silicone muffin pan with nonstick spray. Do not use muffin liners.
- In a large bowl, using mixer, combine together the mashed banana, peanut butter, agave or honey, vanilla extract, and brown sugar and beat until combined.
- Add egg and beat into mixture.
- Beat in the salt, baking soda, baking powder, and oat flour. Do not over-mix or muffins will be become dense and lose flavor.
- Fold in the old-fashioned GF oats and the mini chocolate chips until just mixed.
- Using a small cookie scoop, scoop 1 full scoop of the muffin mixture into each muffin cavity.
- Bake mini muffins at 350 for 8-12 minutes and for larger muffins 15-18 minutes until lightly browned along the edges and are not wet on top.
- Let cool for 3-5 minutes in the muffin tin and then use the tines of a fork to gently coax the muffins out of the tin.
- Transfer to a wire baking rack to allow the muffins to continue cooling.
Notes
- If you don't have oat flour, you can process your own oat flour, by taking oats and pulsing them in a blender/food processor until they are a flour like consistency. Be sure to measure the oat flour after pulsing or the amounts will be off.
- Store mini muffins for up to 1 week in the fridge or at room temperature for 3-4 days in an airtight container.
- You can always freeze them too! Just thaw them out and pop them in the micro for a few seconds for a warm up!
- If you want larger muffins, this recipe will make 7-8 muffins.
Nutrition
Recipe adapted from Chelsea’s Messy Apron
