Surprisingly, our Skinny Peanut Butter Banana Chocolate Chip Muffins have no butter, no oil and very little sugar! 🙂 The bananas do all the dirty work, plus a little peanut butter and chocolate chips for some extra yumminess!
I give you...yummy mini Peanut Butter Banana and Chocolate Chip Muffins! So moist, healthy and bursting with peanut butter, banana and chocolate flavors!
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 guess what? I'm so excited they're made with oat flour - or gluten free oat flour if you want the gluten free option. Whichever you choose to use to your liking, you'll be glad you made these!
It's easy to make oat flour if you've stumped by this. Just pulse them in your blender or food processor until they resemble flour!
Ingredients You Need
- banana
- creamy peanut butter
- agave nectar or honey, I used honey
- vanilla extract
- brown sugar
- egg
- salt
- baking soda
- baking powder
- oat flour
- old fashioned GF oats or regular oats
- mini semi-sweet chocolate chips {I used Nestle minis
}
- 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, 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.
- If you want larger muffins, this recipe will make 7-8 muffins.
- Bake mini muffins at 350 for 7-8 minutes (125-150 calories). Larger muffins 15-18 minutes (227-244 calories).
- Slightly under-baking the muffins makes them taste lighter and moister!
- If you don't prefer them that way, bake them a little longer, they will still taste good.:)
Tips
- You can substitute regular old fashioned oats, but if you do, the recipe won't be gluten-free then.
- 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.
- 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!
- 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 they're so healthy! You need to give these a try today! Here's the recipe! Enjoy!
For More Healthy!
- Skinny Apple Peanut Butter Mini Muffins
- 10 Glorious Gluten-Free Muffin Recipes for Summer
- Peanut Butter Chocolate Chip Muffins
- 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
- ½ cup banana 1 ripe medium banana mashed well
- ½ cup creamy peanut butter
- 2 tablespoons agave nectar or honey I used honey
- 1 teaspoon vanilla extract
- 2 tablespoons brown sugar
- 1 large egg
- ¼ teaspoon salt
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ⅓ cup + 1 tablespoon oat flour (using GF oats)
- ⅓ cup old fashioned GF oats
- ⅓ cup mini semi-sweet chocolate chips {I used Nestle minis}
- Optional: Add sprinkles of mini chocolate chips on top!
Instructions
- 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, 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.
- If you want larger muffins, this recipe will make 7-8 muffins.
- Bake mini muffins at 350 for 7-8 minutes (125-150 calories). Larger muffins 15-18 minutes (227-244 calories).
- Slightly under-baking the muffins makes them taste lighter and moister!
- If you don't prefer them that way, bake them a little longer, they will still taste good.:)
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.
Nutrition
Recipe adapted from Chelsea's Messy Apron
Kim Lange says
Thank you so much Tiffany! Yay for vegan! 🙂
Tiffany says
THESE ARE SO GOOD. Made vegan with flax eggs (1:1 replacement) and vegan chocolate chips. Making again this week and tripling the recipe
Kim Lange says
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!!
Tina says
How many carbs are there in these muffins?
ChocolaTess says
Thank you Joanne!
Joanne says
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. 🙂
ChocolaTess says
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!
Teri D says
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...
ChocolaTess says
That sounds great Teresa! And you made them even more 'skinny' and healthy. So glad the whole family loved them.
teresa says
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!!
ChocolaTess says
Hi Natalie! They are very healthy, no oils, butters or flour. 150 calories each, less if you take out the chocolate chips. 🙂
Natalie Karagianis says
Do you know how many calories are in each of these? Thanks 🙂
ChocolaTess says
Thank you so much and I definitely will be linking up! Thank you so much for stopping by! 🙂
Our Mini Family (@ourminifamily) says
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~