4.6 from 144 votes
Flourless Double Chocolate Peanut Butter Mini Blender Muffins
Flourless Double Chocolate Peanut Butter Mini Blender Muffins are bite-sized treats made without flour, using ripe banana and peanut butter as a base. They combine cocoa powder and chocolate chips for rich chocolate flavor, blended smooth before baking. These mini muffins offer a moist texture with a balance of peanut butter and chocolate, ideal for a small snack or dessert.
Prep Time
5 mins
Cook Time
8 mins
Total Time
13 mins
Servings:
17
servings
Calories:
38 kcal
Course:
Breakfast, Bread
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 17 servings
Amount Per Serving
Calories 38
% 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.