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Skinny Peanut Butter Banana Chocolate Muffins
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4.84 from 6 votes

Skinny Peanut Butter Banana and Chocolate Muffins {GF}

So moist, healthy and bursting with peanut butter, banana and chocolate flavors and did I mention they are also Gluten-Free?
Prep Time10 minutes
Cook Time12 minutes
Course: Breakfast, Brunch, Snack
Cuisine: American
Keyword: banana, chocolate chip, healthy muffins, muffins, peanut butter
Servings: 12 Mini Muffins or 8 Large Muffins
Calories: 77kcal
Author: Kim Lange

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: 77kcal | Carbohydrates: 6g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Sodium: 144mg | Potassium: 101mg | Fiber: 1g | Sugar: 4g | Vitamin C: 0.6mg | Calcium: 10mg | Iron: 0.2mg