Peanut butter, banana, and chocolate in one tiny muffin — this trio of flavors is hard to beat and these mini muffins nail it every time. They’re moist, naturally sweetened by ripe banana, and the peanut butter adds a satisfying richness that makes them filling enough to count as a real snack. The mini size is perfect for controlling portions and packing in lunchboxes, and the whole batch bakes in under 20 minutes. Keep them in the freezer and you’ve got a homemade treat ready anytime.
- Swap: Use powdered peanut butter blended into the batter to reduce fat while keeping all the peanut butter flavor.
- Make-ahead: These freeze perfectly — bake a double batch and freeze in a zip bag for up to 2 months.
- Storage: Store at room temperature in an airtight container for 3 days, or refrigerate for up to 1 week.
- Variation: Use almond butter instead of peanut butter and add a handful of chopped almonds for a different nutty profile.
- Serving: Pack 3–4 muffins with a piece of fruit and string cheese for a balanced snack that keeps hunger away.
Us peanut butter lovers know the struggle when it comes to coughing up the points so we can indulge on it! 😉 Whether it be right from the jar on a spoon or spread on some toast, lets face it peanut butter is amazing… I like the real deal, for me its Kraft peanut butter or nothing! I don’t bake with it too often but I was determined to make a low point mini muffin to cure those peanut butter cravings, not to mention chocolate as well. These little 2 point muffins are so yummy!
Peanut butter banana chocolate mini muffins
Ingredients
- 1 T light margarine
- 2 T white sugar
- 2 T brown sugar
- 3 T egg whites
- 1/3 cup unsweetened applesauce
- 2/3 cup mashed banana
- 1/2 t vanilla extract
- 1/4 cup light peanut butter, I use Kraft
- 2/3 cup white flour
- 1/2 t baking powder
- 3/4 t baking soda
- 2 T mini chocolate chips
Instructions
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Preheat oven to 325F, spray mini muffin tins and set aside.
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With electric mixer beat margarine with sugars. Add egg whites, applesauce, banana and vanilla and continue beating. Beat in peanut butter, mix for 2 minutes on medium speed.
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With a spoon mix in remaining dry, then fold in chocolate chips. Fill muffin tins to the top.
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Bake in oven for approx. 15-18 minutes. Yields 28-30 mini muffins at 2sp or 1pp each.
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Nutritional info (not incl banana) Calories.. 39…Fat 1.4g…Saturated fat 0.4g…Carbs 5.9g..Fiber 0.3g..Sugars 2.8g..Protein 0.9g
I was wondering what the smart points would be for these. I made them before I realized there was no smart point amount. Whoops.
I will get on them today.. my guess is they went from 1pp to 2sp.. ๐