Flourless Chocolate Peanut Butter Muffins made with wholesome, better-for-you ingredients.
Chocolate Peanut Butter Muffins
These flourless muffins are delightful and use healthier pantry staples with much less sugar than typical muffin recipes. They rely on oats instead of wheat flour, so they’re a good option for those avoiding gluten. The recipe focuses on simple, accessible ingredients you likely already have at home, without sacrificing the rich chocolate and peanut-butter flavor.
These muffins are called flourless because they use oat flour, easily made by pulsing old-fashioned or quick oats in a blender or food processor until powdery. It takes seconds and removes the need to buy specialty flours.
How to make oat “flour”
- Place old-fashioned or quick oats in a food processor or small blender jar.
- Pulse until the oats reach a fine, powder-like consistency similar to flour.
- Stir the ground oats to ensure everything is evenly pulverized.
- Measure the oat flour after grinding, not before. The recipe calls for a small amount, but it helps the texture and structure of the muffins.
Chocolate Peanut Butter Muffin ingredients
- Cocoa powder: Use natural unsweetened cocoa powder, not Dutch-process, which doesn’t react the same in this recipe.
- Oat flour: Homemade from rolled or quick oats (see instructions above).
- Baking soda, baking powder, salt: These leavening agents give the muffins a good rise and crumb.
- Creamy peanut butter: Use smooth peanut butter. If using a natural variety, stir it well so oils are incorporated.
- Unsweetened applesauce: Adds moisture without extra fat—if you use sweetened applesauce, reduce other sweeteners.
- Vanilla Greek yogurt: Choose a flavor you like since it impacts the overall taste. Greek yogurt adds tang and texture.
- Vanilla extract: Optional but enhances flavor.
- Brown sugar: Only a small amount is used; increase slightly if you prefer a sweeter muffin.
- Honey: Combined with brown sugar to balance moisture and sweetness.
- Egg: One large egg provides structure; egg substitutes were not tested for this version.
- Dark chocolate chips: Dark chocolate keeps these treats a bit more nutritious while still satisfying chocolate cravings.
Quick Tip
If you follow a gluten-free diet, these muffins can fit your needs when you use certified gluten-free oats and check labels for potential cross-contamination in packaged ingredients.
Tips
- Grease the muffin pan well. The batter can stick to paper liners, so a generous coating of cooking spray or oil works best. A reliable nonstick pan also helps the muffins release cleanly.
- Add extra chocolate chips on top. Place a few chips on each muffin before baking so the tops look appealing and every bite includes melty chocolate.
More healthy baked goods
- Healthy Zucchini Bread with Greek yogurt
- Gluten-Free Apple Muffins with almond butter
- Healthy Pumpkin Muffins with dark chocolate chips
- Peanut Butter Granola with coconut
- Healthy Banana Muffins with Greek yogurt
Chocolate Peanut Butter Muffins
Equipment
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Muffin pan
Ingredients
- Cooking spray
- 1/4 cup cocoa powder
- 2 tablespoons oat floursee note 1
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 2 tablespoons light brown sugarlightly packed
- 1/2 cup creamy peanut butter
- 1/4 cup unsweetened applesaucesee note 2
- 1/4 cup vanilla Greek yogurt
- 1 teaspoon vanilla extract
- 2 tablespoons honey
- 1 large egg
- 5 tablespoons dark chocolate chips
Instructions
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Preheat the oven to 350°F. Generously spray eight cavities of a muffin pan; avoid using paper liners for this batter.
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In a large bowl, whisk together the cocoa powder, oat flour, baking soda, baking powder, salt, and brown sugar.
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In a separate bowl, mix the peanut butter, applesauce, Greek yogurt, vanilla extract, honey, and egg until smooth and combined.
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Add the dry ingredients to the wet mixture, then fold in the chocolate chips until just combined. Spoon the batter into the prepared muffin pan and, if you like, press a few extra chocolate chips on top of each muffin.
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Bake for 18–22 minutes or until a toothpick inserted into the center comes out clean. Let the muffins cool in the pan for 2–4 minutes, then transfer to a wire rack to finish cooling.
Recipe Notes
Note 2: You can use only applesauce or only Greek yogurt if preferred—just keep the total at 1/2 cup of whichever you choose.
Storage: Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. For longer storage, freeze wrapped muffins for up to 3 months and thaw at room temperature or warm briefly in the microwave.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.