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!

skinny healthy peanut butter banana chocolate chip muffins recipe

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, chia seeds or dried fruit.

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?

skinny healthy peanut butter banana chocolate chip muffins recipe

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!

skinny healthy peanut butter banana chocolate chip muffins recipe

Ingredients You Need

Bake up a batch of these healthy muffins for a delicious and healthy breakfast or snack option.

skinny healthy peanut butter banana chocolate chip muffins recipe

How to Make Skinny Peanut Butter Banana Chocolate Chip Muffins

  1. Preheat the oven to 350 degrees. Spray your mini muffin pan with nonstick spray. Do not use muffin liners.
  2. In a large bowl, using mixer, combine together the mashed banana, peanut butter, agave or honey and brown sugar and beat until combined.
  3. Add egg and beat into mixture.

skinny healthy peanut butter banana chocolate chip muffins recipe

  1. Beat in the salt, baking soda, baking powder, and oat flour. 
  2. Fold in the oats and the mini chocolate chips until just mixed.

skinny healthy peanut butter banana chocolate chip muffins recipe

  1. 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.
  2. Bake mini muffins at 350 for 12 minutes (77-150 calories). Larger muffins 18 minutes (227-244 calories).

skinny healthy peanut butter banana chocolate chip muffins recipe

 

Substitutions for Making Gluten-Free Skinny Peanut Butter Banana Chocolate Chip Muffins

  • To replace quick oats or old fashioned oats, substitute those for gluten free oats for a gluten free option and make sure you are using gluten free oat flour!
  • 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!

skinny healthy peanut butter banana chocolate chip muffins recipe

Customize with Your Favorite Add-Ins

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 healthy peanut butter banana chocolate chip muffins recipeSkinny 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 Peanut Butter Banana Chocolate Muffins

Skinny Peanut Butter Banana and Chocolate Muffins {GF}

Kim Lange
So moist, healthy and bursting with peanut butter, banana and chocolate flavors and did I mention they are also Gluten-Free?
4.84 from 6 votes
Prep Time 10 minutes
Cook Time 12 minutes
Course Breakfast, Brunch, Snack
Cuisine American
Servings 12 Mini Muffins or 8 Large Muffins
Calories 77 kcal

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
  • cup + 1 tablespoon oat flour use gluten free flour for gluten free option
  • cup oats quick or old fashioned , use gluten free for gluten free option, I used quick
  • 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

Calories: 77kcalCarbohydrates: 6gProtein: 3gFat: 5gSaturated Fat: 1gSodium: 144mgPotassium: 101mgFiber: 1gSugar: 4gVitamin C: 0.6mgCalcium: 10mgIron: 0.2mg
Keyword banana, chocolate chip, healthy muffins, muffins, peanut butter
Tried This Recipe?Let us know how it was by commenting below!

Recipe adapted from Chelsea’s Messy Apron

16 Comments

  1. THESE ARE SO GOOD. Made vegan with flax eggs (1:1 replacement) and vegan chocolate chips. Making again this week and tripling the recipe

  2. Tina,I’ve added the information into the recipe now if you want to take a look. Also would depend how big you are making the muffins, these are mini-muffin size. Hope you enjoy!!

  3. Chocolate, peanut butter and banana are always great together. I liked that you used oat flour and ground oats,, instead of flour.
    On my baking list for the kiddo’s. 🙂

  4. Hi Teri, yes you could use any other nut butters. Those are all really great ideas!! It’s fun to experiment with different fruits and sugars. You could soak the dried fruit if you wanted a plumper fruit in your muffins, maybe use a juice instead of water though. So, glad you stopped by!

  5. iF we have a peanut allergy, can I use almond butter instead? I would also imagine that you could go with sunflower butter if you have an all nut allergy. and if you want a tropical feel, how about macadamia butter with the coconut sugar, and dried pineapple instead of the chocolate. though who really wants to get rid of chocolate? But if I use dried fruit should I soak them first? I know you likely haven’t done any of this, but what is your opinion? I’d love to know…

  6. i just made 2 batches, except i used 1/2 as much coconut sugar instead of brown. i also added a handful of grated zucchini. a huge hit with the kids!!

  7. Woohoo!! These muffins look amazing!

    So glad you linked this up the best from your blog this week at our Bewitchin Projects block party! Be sure to come back again on Sunday starting at 6am EST over at OurMiniFamily.com to link up your projects again–the linky party runs from Sunday to Thursday each week :D



    ~Cathy Mini~

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