These Healthy Chocolate Peanut Butter Muffins are full of chocolate peanut butter flavor but contain no flour, no refined sugar and they're oil free. Your family will love the treat, you'll love the healthy ingredients.
You got your peanut butter on my chocolate
When I was a kid there were a series of silly candy commercials where one person would be wandering aroud with a jar a peaut butter as another person walked nearby with a bar of chocolate. They would predictably collide and exclaim, “You got your peanut butter on my chocolate!” and “You got your chocolate in my peanut butter!”
It was fine cinema, folks!
Healthy Chocolate Peanut Butter Muffins
Chocolate AND peanut butter, it's a duo that never disappoints….
UNLESS we're talking healthy snacks.
Enter a healthy chocolate peanut butter combo.
This recipe combine the flavors you love in a recipe that uses no flour, no refined sugar, and no added fat.
Healthy Muffin Love
I make healthy muffins in a ton of flavors (oatmeal, zucchini, chocolate, apple cinnamon, pumpkin, blueberry streusel) but the chocolate peanut butter version might be my family's absolute favorite.
And who can blame them?!
I love the recipe because it is quick to whip up in a blender plus they freeze well and make a great, portable snack or breakfast.
Great Ingredients
The great flavor in these muffins comes from real food ingredients including bananas and oatmeal. (I love using whole food ingredients you can find in your pantry instead of mysterious gluten free powders and artificial sweeteners.)
To make the baked treats absolutely irresistible I sprinkle them with a few chocolate chips before baking. It makes them look like bakery muffins… but they are MUCH healthier!
I bake the muffins in jumbo paper liners. This allows me to fill the muffins tins extra full and still gives them extra room to rise and expand.
I hope you try this easy muffin recipe and see how simple and delicious eating healthier can be. (Tip: Check out No Flour, Sugar Free, Oil Free Healthy Oatmeal Muffins Recipe they are a delicious healthy breakfast.)
Healthy Chocolate Peanut Butter Muffins are full of chocolate peanut butter flavor but contain no flour, no refined sugar and they're oil free.
- 1 cup mashed banana (2-3 large overripe bananas)
- 2 large eggs (lightly beaten)
- 1/3 cup honey
- 1 cup milk
- 3/4 cup natural peanut butter (creamy)
- 2 tsp real vanilla
- 2 ½ cups old-fashioned oats
- 4 Tbsp dark or dutch process cocoa powder
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/4 cup chocolate chips (optional)
- 1/8 cup unground old-fashioned oats for muffin tops (optional)
Preheat oven to 350 degrees.
Place bananas, eggs, honey, milk, peanut butter and vanilla in blender and puree until smooth.
Add oats, cocoa, baking powder, baking soda, and salt to blender and puree until smooth.
Line 12 muffins tins with jumbo muffin liners
Divide batter between 12 muffin cups.
Garnish muffins with a sprinkle of oatmeal and a few chocolate chips (if desired).
Bake muffins for 30-40 minutes, until toothpick inserted in center comes out clean.
MORE HEALTHY MUFFIN RECIPES TO TRY
1 – Healthy Oatmeal Muffins – My original no flour, no sugar, no oil recipe. This basic recipe is sweetened with bananas and is easy to customize.
2 – Healthy Chocolate Chip Oatmeal Muffins – My kids’ all-time favorite healthy oatmeal muffins recipe. Lots of CHOCOLATE flavor.
3 – Healthy Zucchini Muffins Recipe – Zucchini and spices give the muffins classic zucchini bread flavor. Enjoy a fall favorites with no guilt!
4 – Apple Cinnamon Blender Muffins – This easy recipe mixes in the blender for no mess but lots of cinnamon apple flavor.
5 – No Flour, No Sugar, Dairy Free Pumpkin Spice Muffins – Pumpkin puree, spices, and a bit of maple syrup tempt your taste buds.
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No Flour, Sugar Free, Oil Free, Dairy Free Healthy Pumpkin Muffins Recipe
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Kim says
I’m allergic to honey so could I sub maple syrup for the honey or would that mess them up?
Bren says
Hi Kim! Yes, you can definitely use maple syrup instead of honey. Hope you enjoy the recipe. -Bren
Suzi says
I used to subscribe to Country Cooking Magazine (out of print now) and kept the issue on muffins for years. Not only did it have delicious recipes for muffins, but after making so many, I discovered the proportions of dry to wet ingredients and now make muffins out of just about anything edible. This chocolate/peanut butter recipe sounds wonderful. Two of my favorite flavors in one of my favorite foods—yay muffins!
Bren says
Hope you enjoy them, Suzi!
Nicole says
If I have oat flour instead of oatmeal, how much would you suggest I use?
Bren says
It takes about 1 1/3 cups oats to make 1 cup oat flour, so I would start with about 2 1/4 cups of oat flour then see if you need more.
Judith Goldthorp says
I made these tonight. I used mini-muffin pan (until I ran out of papers) — so made 44 mini muffins and 12 regular size muffins.
The mini muffins took about 15 minutes. The regular sized ones were ready in about 25 minutes. I sampled two mini muffins (of course). It will take my palate a while to get used to the not-so-sweet taste, but the flavor was good. I don’t have a blender, so used my stand mixer / whisk and found that worked fine. Next time I think I want to mix the chocolate chips in with the batter. I tried putting several in the bottom of the cup, before I poured in the batter. I liked that chocolate -chip taste.
Bren says
Thanks for commenting Judith. You should try my original Healthy Chocolate Oatmeal Muffins to get the extra chocolate flavor you enjoy!
Faith Bradley says
These are sooooo good, perfect for my breakfast sweet tooth! I am pregnant and I love knowing that I am eating something nutritious for my baby and me. I was wondering though do you have any estimation on the calories that are in them? Just trying to keep track and that would be very helpful. Thanks!!
Bren says
Faith, I’m so glad you enjoyed the muffins! I just added nutrition information after the recipe, they are about 215 calories per muffin (if you make 14 muffins).
Brittney says
Was wondering on most of these recipes, I have a child who can’t have bananas at all due to medication they are on for a heart condition due to the potassium and these sound so wonderful. Is there anyway that all of these can be substituted for Applesauce instead of banana’s. I noticed on one of your other receipts stated 2-3 bananas or 1 c. mashed was equivalent to 1 c. Applesauce, will that work for most of these. And this works well as my other family member’s can’t have Gluten so these all work so perfectly. Thanks for any help
Bren says
Yes, you can substitute one cup of applesauce for 1 cup of bananas. You may want to up the honey or maple syrup a bit as unsweetened applesauce is not as sweet as banana. Good luck!
OAKLEY says
I just made these for breakfast for the next week. They’re in the oven now and they look DIVINE! I’m such a peanut butter fiend and I’m glad that I found a recipe without refined sugar. The batter was so easy to make, even though I made a few adjustments. I’m vegan, so instead of honey and eggs, I used maple syrup and flax eggs (to sub one egg, combine one tbsp ground flax seed with 3 tbsp water and let sit for 5 min). Because I don’t have access to ripe bananas, I used all-natural applesauce instead. The batter still tasted delicious and I’m excited to see how these turn out!
Bren says
Sounds divine! Hope you enjoy!
Cheryl says
Can I use quick Oates insted of old fashioned oats??? Thanks
Bren says
Yes, you can use quick oats. Good luck!
Triance, Debra says
Hi Bren, I was looking for gluten free, sugar free
muffins to go along with our morning coffee. Found
your recipes and thought I would attemp baking.
I made the Apple cinnamon ones and left them in
a covered dish on my counter. Next morning there
were only 4 of the 12 muffins in the bowl. My
husband loved them. I have the chocolate peanut
butter ones in the oven now – with a note to my
husband to have no more than two! I have a European
oven, so I’m thinking that’s why they took 1 hr. to
cook through. Thank you so much!
Bren says
Thanks for commenting, Debra! They are very moist muffins so they can take awhile to bake. I’m glad they were a success at your house!
Liz says
Hi! For any of your muffin recipes, do you think freezing the batter, then defrosting overnight to bake the next day would be ok? Or should I stick to baking and then freezing them?
Bren says
I’ve never frozen the batter so I am not sure how that would work. I have successfully frozen the completed muffins! Good luck!
Peanut says
What would you suggest as the cooking time and temperature if I were to bake this in a loaf pan? (I have made these as muffins and they were delicious, btw!)
Bren says
I’ve never baked it as a loaf, but a reader mentioned that she used a loaf pan rather than muffin pan to make my healthy chocolate muffins and they turned out great. She baked the load at 350, and added 10 minutes to the baking time. Let me know if you try it.
Emma says
Hi I tried this recipie and its so lovely
Would it work with almond or rice milk as my
sisters lactose intolerant?
Bren says
Yes, you can substitue the milk. Thanks for commenting!