Flourless Double Chocolate Peanut Butter Mini Blender Muffins
User Reviews
4.6
144 reviews
Excellent
Flourless Double Chocolate Peanut Butter Mini Blender Muffins
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🍫👏🏻 NO added refined sugar, flour, or oil and only about 100 calories! Naturally gluten-free! They taste AMAZING, are a reader FAVORITE, and are made in your blender!
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Ingredients
- 1 medium/large ripe banana peeled
- 1 large egg
- heaping 1/2 cup creamy peanut butter I recommend using classic storebought peanut butter, and not natural or homemade because it can be oily or separate
- ⅓ cup unsweetened natural cocoa powder
- 3 tablespoons honey agave, brown rice syrup, or maple syrup may be substituted
- 1 tablespoon vanilla extract
- ¼ teaspoon baking soda
- pinch salt optional and to taste
- heaping 1/2 cup mini semi-sweet chocolate chips + more for sprinkling muffin tops
Instructions
- Preheat oven to 400F. Prepare mini muffin pans by spraying very well with cooking spray or grease the pans; set aside.
- To the canister of an Oster® Pro 1200 Blender, add first 8 ingredients, through optional salt, and blend on high speed until smooth and creamy, about 1 minute.
- Add heaping 1/2 cup chocolate chips and stir in by hand; don’t use the blender because it will pulverize them.
- Using a tablespoon or small cookie scoop, drop rounded 1 tablespoon mounds into prepared pans. Each cavity should be filled to a solid 3/4 full.
- Sprinkle each muffin with a generous pinch of chocolate chips.
- Bake for 8 to 12 minutes, or until the tops are set, domed, springy to the touch, and a toothpick inserted into the center comes out clean, or with a few moist crumbs, but no batter. ** (see note)
- Allow muffins to cool in pans for about 10 to 15 minutes, or until they’ve firmed up and are cool enough to handle. It’s normal for muffin tops to be quite domed in oven but flatten as they cool.
- Muffins will keep airtight at room temperature for up to 5 days, or in the freezer for up to 6 months. I find the muffins get softer over time and taste better on days 2-3 after the flavors have married.
Equipments used:
Notes
- *I recommend using classic storebought peanut butter, and not natural or homemade because it can be oily or separate.
- **That’s a large range with baking time and I find with medium bananas, there’s less batter, the cavities are less full, and 8-9 minutes is about right. With a larger banana or slightly more batter in each muffin cavity, 11-12 minutes is right. For these, I used a large banana and baked 11:30. Due to the mini size and oven variance, watch your muffins closely, and bake until done.
Nutrition Information
Show Details
Serving
1muffin
Calories
38kcal
(2%)
Carbohydrates
4g
(1%)
Protein
2g
(4%)
Fat
2g
(3%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
0.3g
Monounsaturated Fat
1g
Trans Fat
0.01g
Cholesterol
53mg
(18%)
Sodium
37mg
(2%)
Potassium
49mg
(1%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
77IU
(2%)
Vitamin C
0.02mg
(0%)
Calcium
10mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 17servings
Amount Per Serving
Calories 38 kcal
% Daily Value*
| Serving | 1muffin | |
| Calories | 38kcal | 2% |
| Carbohydrates | 4g | 1% |
| Protein | 2g | 4% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 53mg | 18% |
| Sodium | 37mg | 2% |
| Potassium | 49mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 77IU | 2% |
| Vitamin C | 0.02mg | 0% |
| Calcium | 10mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
144 reviews
Excellent
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