3-Ingredient Peanut Butter Cups

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You want something fun and delicious, but you’re searching for a treat that doesn’t contain the artificial stuff from the convenience store. You’ve seen what that does to your thighs, not to mention your mood. We’re here to help! Our peanut butter cup recipe is not only made with healthy ingredients, but it’s a work of edible art… and it will satisfy your sweet-tooth cravings, too.

Are you thinking, “That sounds lovely, but I’m not interested in spending long hours in a hot kitchen baking tasty treats?” We’ve got you covered there, too! Our SkinnyMs. 3-Ingredient Peanut Butter Cups recipe couldn’t get much easier or tastier. To make these healthy peanut butter cups, you only need peanut butter, coconut oil, and a banana. That’s it! Just three simple ingredients for this easy peanut butter cup dessert are whipped up in a bowl and then left to set in the freezer. Your sweat equity is extremely low and the sweet return is extremely high. Need we say more?

3-Ingredient Peanut Butter Cups

3-Ingredient Peanut Butter Cups

Yields: 10 servings | Serving Size: 2 cups | Calories: 110 | Total Fat: 9 g | Saturated Fat: 4 g | Trans Fat: 0 g | Sodium: 2 mg | Cholesterol: 0 mg | Carbohydrates: 5 g | Fiber: 1 g | Sugars: 3 g | Protein: 3 g| SmartPoints (Freestyle): 5


  • 1/2 cup natural peanut butter (no salt added)
  • 1 ripe banana, mashed
  • 2 tablespoons melted coconut oil (unrefined)
  • 20 (1.25 - 1.5 ounce) paper or foil cups


  1. Combine all ingredients in a mixing bowl. Add 1 tablespoon mixture to paper cups. Place cups in a freezer safe dish, or on a tray, and place in the freezer until set, approximately 2 hours.
  2. NOTE: Allow to set at room temperature for 1-2 minutes before eating. The peanut butter cups melt quickly. Enjoy one at a time for the ultimate sweet treat!


Skinny Ms proves that you can have your cake and eat it too-without worrying about your waistline! Take a look at 5 Best Skinny Mini Dessert Recipes, or 74 Amazing Healthy Desserts. These articles are loaded with nutritious and mouthwatering dessert recipes guaranteed to deliver that sugar fix. And if you’re a peanut butter fanatic, you’ll love this recipe for 5-Minute Peanut Butter Fudge.

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28 Comments on "3-Ingredient Peanut Butter Cups"

  1. Donna  July 21, 2016

    Have you tried this with cocoa powder added? How about toasted coconut?

    • Gale Compton  July 22, 2016

      Donna, I haven’t made it with cocoa powder or coconut. Keep us posted if you do! 🙂

  2. Charmaine  August 29, 2016

    Can this work with other nut butters like almond or pecan butter?

    • Gale Compton  September 3, 2016

      Charmaine, Yes, other nut butters work fine. 🙂

  3. Sherryl  October 20, 2016

    I used sunflower butter and a tablespoon of cacoa they were amazing! It does change the nutritional value so keep that in mind

    I did notice it was hard top load the cups into the liners

    I’m thinking next time just rolling into balls and flattening them first before I put them into the liners

    Any hints for this step?

    Also do you hand mix? I used my mixer and the ingredients like seized up but still yummy

    • Nichole  October 22, 2016

      Hi Sherryl,

      It’s possible if you substitute sunflower butter for the peanut butter and adding the cocoa it made the batter thick – which would be why it seized in the mixer. You can add a little more coconut oil or decrease the amount of butter for next time. This should make it easier to mix and fill the cups. Otherwise, rolling into balls and flattening is a great idea!

      • Sherryl  October 27, 2016

        Thanks so much! I’m making another batch of it tonight. I’ll increase the coconut oil to 4 tbl’s. It still was a great recipe!

        • Kym Votruba  October 28, 2016

          You’re welcome! We’re glad you enjoyed the recipe!

  4. Maryanne  January 1, 2017

    I’m allergic coconut, do you have a suggestion to substitute?

    • Gale Compton  January 2, 2017

      Maryanne, Butter should work but not as healthy.

  5. Regina  February 19, 2017

    Can you replace coconut oil with something else? I forgot it when I went to the store yesterday and it will be a while before I can go again. I dont want my bananas to go bad and I don’t like eating them raw.

    • Nichole Furlong  February 19, 2017

      Hi Regina, you can substitute any oil, such as olive oil. However, it may have a different taste. If you don’t mind using unsalted butter, you can substitute 2 tablespoons of melted butter for the coconut oil. This would be the best substitution!

  6. Kelly  March 3, 2017

    Can u substitute pb2 for the peanut butter?

    • Gale Compton  March 3, 2017

      Kelly, I don’t think pb2 will work for this recipe.

  7. Shelby  March 24, 2017

    For some reason when I followed this exact recipe it only made 10 cups. I even measured out tablespoons for each cup. Am i doing something wrong?

  8. Alex  March 30, 2017

    Can you use chunky peanut butter?

  9. Asia  April 13, 2017

    How did you get the bananas mashed up so well? Mine still have texture to them.

    • Gale Compton  April 14, 2017

      Asia, Texture is fine. You can use a blender to make the banana thinner without so much texture.

  10. Alexandra  May 19, 2017

    My cups were extra oily. Had a layer of oil surrounding. Can you suggest the problem?

    • Emilia Horn  May 19, 2017

      Alexandra, if you used a new jar of peanut butter, you might not have mixed it up enough. The oil tends to sit at the top of the jar. If that’s not the case, then try using less coconut oil next time.

  11. Sharon  June 13, 2017

    I made with cinnamon and honey mixed in! Love it..

    • Nichole Furlong  June 13, 2017

      Great idea, Sharon! Sounds yummy!

  12. Mysti  January 31, 2018

    I’m allergic to bananas. Is there a sub for that?

  13. Stacey Smith  July 31, 2019

    Making a list of ingredients for this week! And eatting healthy is affordable!😋😋😋😋

    • Erin Milller  July 31, 2019

      Yay! It absolutely is! Be sure to let us know what you think of the recipe! 🙂


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