Shortly after getting married, my husband requested that I buy him some Hostess Mini Muffins from the grocery store…Despite wanting to please my new hubby, I simply couldn’t bring myself to spend money on anything with the name Hostess in it! So, I did what any good wife would do, and got in the kitchen, whipped up a batch of ‘Wannabe Hostess Mini Muffins‘! As I served them to my husband, I patiently awaited a reaction, (as you may know by now, he is as picky as a two year old, so there is usually always some type of reaction to food), and when he remarked, “These are SO good!”, I knew I had a winning recipe! These peanut butter banana muffins will cure any sweet tooth craving, and they are a nutritious way to start off the day! They are moist, rich, and are packed with the perfect combination of flavors, peanut butter, banana, and chocolate! You could also make 12 regular size muffins with this recipe, which come out to be only 116 calories a piece!
Dashing Dish
Mini Chocolate Peanut Butter & Banana Muffins
Here's the Dish
Method
The estimated total time to make this recipe is 20-25 minutes.
Preheat oven to 350 degrees. Line a 24 cup mini muffin pans with silicone mini muffin liners, or spray muffin tin with non-stick cooking spray. Set aside. Place the peanut butter in a mug or microwave safe bowl, and microwave for 30-45 seconds, or until melted.
In a blender, (or food processor), mix all of the ingredients together. Blend until oats are ground and mixture is smooth.
Place mixture in a large liquid measuring cup, and divide batter between muffin tins. If using optional peanut butter chips, divide evenly over the top of each muffin now.
Place muffin tin in the oven and bake for for 12-15 minutes, or until a toothpick comes out clean. Cool muffins before removing from pan. ENJOY!!!
Ingredients
| 1 3/4 cups | Old Fashioned Oats (use gluten free if sensitive) |
| 3 | Egg whites |
| 3/4 cup | Cocoa powder |
| 1/2 cup | Banana, mashed |
| 1/2 cup | Plain Greek yogurt (I used Chobani) |
| 1/2 tsp | Vinegar 1 |
| 1 1/2 tsp | Baking powder |
| 1 1/2 tsp | Baking soda |
| 1/4 tsp | Salt |
| 1 cup | Hot water |
| 1/2 cup | Baking stevia OR 1 cup sweetener of choice that measures like sugar 2 |
| 1/2 cup | Creamy peanut butter |
| Optional: | 1/4 cup peanut butter chips for topping! |
1 Instead of vinegar you could also use 1/2 tsp cream of tartar.
2 I used NuNaturals More Fiber Stevia Baking Blend. If using packets of stevia, I recommend using about 8-12, or adjust according to taste.
Katie's Tip!
You could also make 12 regular size muffins with this recipe, which come out to be 116 calories a piece! Nutrition Breakdown
| 24 | Mini Muffins |
| 58 | Calories per Muffin |
| 3 g | Fat |
| 3 g | Protein |
| 2 g | Fiber |
| 5 g | Carbohydrates |
| 1 | WWP+* |
*Weight Watchers Points per serving
40 Comments
taryn said:
These look so good. What type of vinegar? For the Chobani did you use 2%?
Dashing Dish said:
white vinegar (but honestly, you can do without it, it just makes them rise a bit more)…and chobani 0%…although 2% would work!
Angel said:
I just made these, sooo yummy. Rich flavor and so moist. Thanks for such a great alternative to those store bought one high in fat and sugar!!!!
Claudia said:
I just made these muffins, they came out perfect! Thanks for the excellent no flour recipe.
Ravit said:
Hello,
I really want to make these muffins. I have the liquid drops version of stevia. Will that do? Is it still the same amount as in your recipe?
Thanks so much
Ravit
Dashing Dish said:
Hi ravit! It actually will work but will probably not be the sane amount… I would do about 5-10 drops, taste the batter then add more if you’d like it sweeter :)
Renee said:
Hey Katie!
Could you use 1/2 cup cottage cheese instead of the Greek yogurt? could I also use 1 cup of sugar instead of the sugar substitute? (it’s all we have now) thanks for your help!
Dashing Dish said:
yes to both! :)
Renee said:
thank you for responding quickly! :)
Sam said:
I just baked these and they are amazing! This is now my go to recipe for muffins!
Heidi said:
This recipe looks delicious! I would like to make it as a healthy “road trip” breakfast item/snack. However, my road tripping friend *hates* banana mixed into anything except banana bread. Do you really taste it in this recipe, or does it just add moisture? If it’s noticable, do you think I could substitute applesauce or something else? Thanks! Can’t wait to make these!
Dashing Dish said:
Yes to the applesauce!
Betsy said:
Sometimes I freeze muffin batter before I bake them and then pull out to bake. Do you know if this will work with these ingredients?
Dashing Dish said:
hi betsy! i’ve never done that before, so i cant say for sure, but i dont see why not!
Breanda said:
I just made these tonight, mine didnt rise very much but they were still light and fluffy, they are wonderful! They really are very moist and so hearty! Best of all, my nephew can eat them, he’s going to be sooooo excited! Thank you for the delicious recipe.
Ginger said:
If you use the optional peanut butter chips for topping are they still 58 calories per muffin
Laura said:
Hi, I am trying to find a non-dairy ingredient to substitute for the yogurt, any ideas? Do you think apple sauce would work?
Dashing Dish said:
Sure!
Stefani said:
Do you think I could use oat flour instead of oats? And if so, is it the same 1 3/4 cup of oat flour? Thanks!!! These look delicious, I can’t wait to make them!!
Dashing Dish said:
Sure is!
Marla said:
Is a serving one muffin? I noticed you had included the weight watchers points plus value in the nutritional information. thanks for that information. I’m doing weight watchers and constantly hunting for something sweet to eat but low in points to help my chocolate craving.
Dashing Dish said:
Yes one muffin :)
Nicole said:
Hi!
I’m so excited to make these! They look totally delish. If I was to use a sugar substitute say Splenda or stevia, would I measure 1 cup of baking splenda/stevia rather than packets? Just want to be sure :)
Dashing Dish said:
yes! correct! I would say 1/2 cup baking stevia/ 1 cup splenda!
Anca said:
I absolutely LOVED THESE!!! Our family really enjoys them–great treats. I hope you won’t mind that I posted on them too (and linked with your site). Thank you for such a great recipe!
Julie Lowe said:
Well, I just made these and I must have messed something up but I have no clue what! I am really careful checking measurements & things, so I don’t know what it would be, but it made 12 mini muffins AND 12 regular muffins. The batter was fairly thin & they aren’t very sweet at all so something must be wrong. The only thing I did differently, that I am aware of, is that everything wouldn’t fit into the blender so I blended everything I could and then stirred in the baking powder & soda and the stevia & bananas. Could that have made a big difference? The stevia I bought was Stevia in the Raw – it said great for baking and measures cup for cup like sugar – so that was the right kind, correct? Just hoping you have some clue what the issue could be. I had high hopes for these but they’re just not sweet enough & w/ them making SO much more than it said, something is up…. Thanks!!
Dashing Dish said:
Not sure about why the batter made so much but if they turned out good I guess it doesn’t matter too much :)
As far as the stevia I use NuStevia which is the only brand I personally like, but you could use more stevia in the raw next time
Amy Drogalis said:
Made these tonight and I am in love, thanks again for all your great recipes!
Carly said:
Could i use quick oats instead of old fashioned?
Dashing Dish said:
Sorry no
Tara Jackson said:
I can’t eat bananas, can I substitute apple sauce instead?
Dashing Dish said:
sure
Abigail said:
Hi Katie! Could you use pumpkin instead of yogurt or cottage cheese? Also, is Better N PB ok to use for the peanut butter or do you have to use real PB? Just curious! Thanks!
Dashing Dish said:
yes to both
Tara said:
These look great. Could I use PB2 in this recipe? If so, how much powder should I use and how much water? I LOVE your recipes! Thanks so much.
Dashing Dish said:
no, it would be too dry of a batter for this recipe
Dashing Dish said:
thank you! :)
julia said:
Made these this morning, they were awesome! They rose nicely, were moist and fluffy… almost like cake :) I’ve been gluten free for almost a year and I can safely say these are the best muffins I’ve made that are GF! I used sour cream instead of yogurt and sugar instead of stevia. My recipe made quite a few too, probably closer to 40 minis. Thanks for all the great recipes!
karlie said:
If I make the bigger muffins, to I have to increase the cooking time/temperature ?
Dashing Dish said:
Yes prob 5 min longer