3-Ingredient Peanut Butter Cups

4.7 from 10 votes

Easy never tasted so good!

3-Ingredient-Peanut-Butter-Cups

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 Skinny Ms. 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?

4.7 from 10 votes

3-Ingredient Peanut Butter Cups

With only three ingredients, these peanut butter cups are a quick and easy way to get a sweet treat without the added guilt.
Prep Time 15 minutes
Freeze 2 hours
Total Time 2 hours 15 minutes
Yield 10 people
Serving Size 2 cups
Course Dessert, Snack
Cuisine American
Author SkinnyMs.

Ingredients

  • 1/2 cup peanut butter natural, no salt added
  • 1 banana ripe, mashed
  • 2 tablespoons coconut oil unrefined, melted

Instructions

  • 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.

Notes

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!

Nutrition Information

Serving: 2cups | Calories: 110kcal | Carbohydrates: 5g | Protein: 3g | Fat: 9g | Saturated Fat: 4g | Sodium: 2mg | Fiber: 1g | Sugar: 3g |
SmartPoints (Freestyle): 5
Keywords Budget-Friendly, Diabetic-Friendly, Gluten-Free, Keto

Have you made this recipe?
Tag @skinnyms on Instagram or hashtag it #skinnyms

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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SkinnyMs.

The SkinnyMs. team believes that all people, regardless of age, size, and fitness level, have the power to transform their lives — they just need the resources to do so. The SkinnyMs. method promotes healthy living through a combination of clean eating and regular exercise. We offer everything you need to be successful.

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28 Comments

  1. 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

    1. 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!

      1. 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!

  2. 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.

    1. 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!

  3. 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?

    1. 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.

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