Flourless Double Chocolate Peanut Butter Mini Blender Muffins
User Reviews
4.6
Flourless Double Chocolate Peanut Butter Mini Blender Muffins
Description
This recipe produces mini muffins using ingredients blended in a blender for quick preparation. The ripe banana, egg, and creamy peanut butter provide structure and moistness instead of flour. Cocoa powder and semi-sweet chocolate chips add depth and chocolate richness. The batter is blended smooth, with the chips stirred in to retain texture. Baking at 400°F develops a set muffin top while keeping the interior moist.
The muffins bake in mini muffin tins for approximately 8 to 12 minutes, depending on banana size and batter fullness. A toothpick test ensures doneness with no raw batter remaining. The muffins cool in the pan to firm up before removal, and their size makes them easy to portion and serve.
These muffins suit those seeking a flourless chocolate snack with peanut butter notes. They can be enjoyed as a quick breakfast option or a portable treat. Adjusting bake time based on banana size is helpful to avoid dry or undercooked results.
Ingredients
- 1 banana peeled, medium/large, ripe
- 1 egg large
- peanut butter I recommend using classic storebought peanut butter, and not natural or homemade because it can be oily or separate, heaping 1/2 cup, creamy
- ⅓ cup unsweetened cocoa powder natural
- 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
- semi-sweet chocolate chips heaping 1/2 cup plus more for sprinkling muffin tops; mini
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.
Notes
- Use classic store-bought creamy peanut butter rather than natural versions, which may separate or be oily.
- Baking times vary from 8 to 12 minutes depending on banana size and muffin fill level; watch closely to avoid overbaking.
- Cool muffins in pan to allow setting before handling to prevent crumbling.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.6
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