Skinny Peanut Butter Banana and Chocolate Muffins {GF}

4.84 from 6 votes

So moist, healthy and bursting with peanut butter, banana and chocolate flavors and did I mention they are also Gluten-Free?

Prep Time10

Cook Time12

Course: Breakfast, Brunch, Snack

Cuisine: American

Keyword: banana, chocolate chip, healthy muffins, muffins, peanut butter

Servings: Mini Muffins or 8 Large Muffins

Calories: 77kcal

Author: Kim Lange

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!

Get Recipe Ingredients

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.

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.