Flourless Peanut Butter Chocolate Chip Mini Blender Muffins

I put peanut butter, banana, and honey in the blender, and my daughter asked what kind of smoothie I was making.

None I said. I’m making muffins. What???

Flourless Peanut Butter Chocolate Chip Mini Blender Muffins - gluten-free, grain-free, soy-free, dairy-free, oil-free, refined sugar-free, Paleo-friendly, under 100 calories each. Recipe at averiecooks.com

This goes down as the easiest and fastest batter I’ve ever made. Ready in about 17 seconds with the flip of a switch.

I’m a big fan of whisk-together batters, and nearly every blondie, brownie, bar, quickbread, muffin, and cake on my site is made with a whisk. I reserve my stand mixer for cookie dough, bread dough, and frosting.

Flourless Peanut Butter Chocolate Chip Mini Blender Muffins - gluten-free, grain-free, soy-free, dairy-free, oil-free, refined sugar-free, Paleo-friendly, under 100 calories each. Recipe at averiecooks.com

But this batter is even easier than using a whisk.

Just combine one egg, banana, peanut butter, honey, vanilla, and baking soda in a blender and blend, before stirring in chocolate chips.

Flourless Peanut Butter Chocolate Chip Mini Blender Muffins - gluten-free, grain-free, soy-free, dairy-free, oil-free, refined sugar-free, Paleo-friendly, under 100 calories each. Recipe at averiecooks.com

After a quick blend, here’s the batter.

Flourless Peanut Butter Chocolate Chip Mini Blender Muffins - gluten-free, grain-free, soy-free, dairy-free, oil-free, refined sugar-free, Paleo-friendly, under 100 calories each. Recipe at averiecooks.com

Did you notice what’s missing in the ingredients list? Flour. Gluten.

The muffins are gluten-free, grain-free, soy-free, dairy-free, oil-free, refined sugar-free, and they clock in at under 100 calories each based on SparkPeople’s calculator.

Flourless Peanut Butter Chocolate Chip Mini Blender Muffins - gluten-free, grain-free, soy-free, dairy-free, oil-free, refined sugar-free, Paleo-friendly, under 100 calories each. Recipe at averiecooks.com

Flourless Peanut Butter Chocolate Chip Mini Blender Muffins - gluten-free, grain-free, soy-free, dairy-free, oil-free, refined sugar-free, Paleo-friendly, under 100 calories each. Recipe at averiecooks.com

If you’re willing to give up the chocolate chips, you can shave off 35% of the calories.

But I like chocolate.

Flourless Peanut Butter Chocolate Chip Mini Blender Muffins - gluten-free, grain-free, soy-free, dairy-free, oil-free, refined sugar-free, Paleo-friendly, under 100 calories each. Recipe at averiecooks.com

Flourless Peanut Butter Chocolate Chip Mini Blender Muffins - gluten-free, grain-free, soy-free, dairy-free, oil-free, refined sugar-free, Paleo-friendly, under 100 calories each. Recipe at averiecooks.com

I have a few recipes for Flourless Peanut Butter Cookies, as well as other peanut butter cookies that are gluten-free or that don’t use white sugar, brown sugar, butter, salt, or oil. See the Related Recipes section below for many ideas.

I had never tried to pull of a flourless muffin until now, and I’m sold because these are some of the softest, moistest, and best little peanut butter muffins I’ve ever had.

For all the health claims that can be made about the muffins, the best part is that they taste every bit as good as muffins made with flour, gluten, and lots of added sugar.

Flourless Peanut Butter Chocolate Chip Mini Blender Muffins - gluten-free, grain-free, soy-free, dairy-free, oil-free, refined sugar-free, Paleo-friendly, under 100 calories each. Recipe at averiecooks.com

Because there’s no flour, I was a bit worried that they may turn out like peanut butter fudge, since there was no flour to fluff them up and provide the normal amount of cakiness found in a muffin, but I was wrong.

The egg, pinch of baking soda, and banana did the trick to give them the springiness and bounciness you want in a muffin. When I was stacking them, the muffins on the bottom were like little trampolines, ready to absorb the weight and bounced back.

Flourless Peanut Butter Chocolate Chip Mini Blender Muffins - gluten-free, grain-free, soy-free, dairy-free, oil-free, refined sugar-free, Paleo-friendly, under 100 calories each. Recipe at averiecooks.com

Bananas are versatile workhorses in baking, and the banana here helps to add lightness, fluffiness, and natural sweetness since there’s only 3 tablespoons honey used to sweeten the entire recipe.

And for those who don’t like bananas, you’re very safe here and you can hardly taste it. My husband couldn’t taste it until I had him guess what was in the muffins.

He answered, ‘peanut butter and chocolate’. Hello Captain Obvious. Only after I told him there was a banana included did he say, “Okay, I can barely taste it now”, paralleling my sentiments.

My daughter did detect the banana, but I have a feeling that’s because she had a hawkeye on the ingredients as they went into the blender.

Flourless Peanut Butter Chocolate Chip Mini Blender Muffins - gluten-free, grain-free, soy-free, dairy-free, oil-free, refined sugar-free, Paleo-friendly, under 100 calories each. Recipe at averiecooks.com
I used storebought peanut butter and always recommend baking with something like Jif or Skippy because natural and Homemade Peanut Butter tends to be thinner, runnier, and can separate. If you try natural PB, I don’t know what the results will be.

The same can be said for almond butter. It’s much thinner and runnier than peanut butter, and I don’t know if it will work.

I used mini chocolate chips because the size is perfectly proportionate for the mini muffins. Make sure to stir in the chips by hand at the end, rather than add them with other ingredients. You don’t want pulverized chips.

One trick to make your muffins really shine is to sprinkle a few extra chips on the top of each muffin before baking for a nice visual pop.

Flourless Peanut Butter Chocolate Chip Mini Blender Muffins - gluten-free, grain-free, soy-free, dairy-free, oil-free, refined sugar-free, Paleo-friendly, under 100 calories each. Recipe at averiecooks.com

I baked the muffins in my mini muffin pans and they only took 8 1/2 minutes to bake. I made 17 mini muffins, and filled the cavities to a solid 3/4 full. Don’t be surprised if they’re nicely domed in the oven, but fall a bit as they cool.

I haven’t tested the recipe as full size muffins. You’ll probably yield about 8 or 9 and I’d start watching the clock closely at about 13 minutes and go from there, but I haven’t tried, and am purely guessing.

Part of the appeal of this recipe is the mini size. Mini food is just so pop-able. Just ask my husband who popped down 4 in 60 seconds.

Flourless Peanut Butter Chocolate Chip Mini Blender Muffins - gluten-free, grain-free, soy-free, dairy-free, oil-free, refined sugar-free, Paleo-friendly, under 100 calories each. Recipe at averiecooks.com

Warm and fresh from the oven, these little guys were incredibly good. Soft and a little squishy, supremely moist, and tons of bold peanut butter flavor, complemented by melty chocolate chips.

You may want to just double the recipe and make a double batch from the get go. Muffins freeze beautifully and you can keep a stash in the freezer to toss into lunches or for an easy snack when your peanut butter and chocolate cravings hit.

At under 100 calories, have a few.

Flourless Peanut Butter Chocolate Chip Mini Blender Muffins - gluten-free, grain-free, soy-free, dairy-free, oil-free, refined sugar-free, Paleo-friendly, under 100 calories each. Recipe at averiecooks.com

Also be sure to check out Flourless Double Chocolate Peanut Butter Mini Blender Muffins (GF) – No refined sugar, flour, oil & only 75 calories! They taste amazing!

Flourless Double Chocolate Peanut Butter Mini Blender Muffins (GF) - No refined sugar, flour, oil & only 75 calories! They taste amazing!

Flourless Peanut Butter Chocolate Chip Mini Blender Muffins (GF) - No refined sugar, flour, or oil & under 100 calories! They taste amazing & so easy!

Print Print Recipe

Flourless Peanut Butter Chocolate Chip Mini Blender Muffins

The fastest and easiest batter I've ever made. Combine all ingredients (except the chocolate chips) and blend until smooth. The muffins are gluten-free, grain-free, soy-free, dairy-free, oil-free, refined sugar-free, and they're under 100 calories each (66 calories if you omit chocolate chips). For all the health claims you could make about these muffins, the best part is that they taste every bit as good as muffins made with flour, gluten, and lots of added sugar. The peanut butter flavor is pronounced and bold, while the banana disappears almost entirely. I used mini chocolate chips because they're size-appropriate for the mini muffins.

Yield: about 17 mini muffins

Prep Time: 2 minutes

Cook Time: 8 to 9 minutes

Total Time: 15 minutes

Ingredients:

1 medium 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)
3 tablespoons honey (agave or maple syrup may be substituted)
1 tablespoon vanilla extract
1/4 teaspoon baking soda
pinch salt, optional and to taste
heaping 1/2 cup mini semi-sweet chocolate chips

Directions:

  1. Preheat oven to 400F. Prepare mini muffin pans by spraying very well with floured cooking spray, or grease and flour the pans; set aside. If keeping gluten-free for health reasons, simply use cooking spray or grease the pan.
  2. To the canister of a blender, add first 7 ingredients, through optional salt, and blend on high speed until smoothy and creamy, about 1 minute.
  3. Add chocolate chips and stir in by hand; don't use the blender because it will pulverize them.
  4. Using a tablespoon or small cookie scoop that's been sprayed with cooking spray (helps batter slide off spoon or scoop easily), form rounded 1 tablespoon mounds and place mounds into prepared pans. Each cavity should be filled to a solid 3/4 full.
  5. Bake for 8 to 9 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.  Due to their small size and oven variance, make sure to watch your muffins closely, and bake until done. Allow muffins to cool in pans for about 10 minutes, or until they've firmed up and are cool enough to handle. Muffins are best fresh, but will keep airtight at room temperature for up to 5 days, or in the freezer for up to 4 months.

Related Recipes

Peanut Butter Chocolate Chunk Cookies (GF) – No flour, no butter, and no white sugar used

Peanut Butter Chocolate Chunk Cookies averiecooks.com

Flourless Peanut Butter Cookies (GF) – No flour and no butter used

Flourless Peanut Butter Cookies (GF)

Flourless Chocolate Peanut Butter Chocolate Chip Cookies (GF) – No flour and no butter used

Flourless Chocolate Peanut Butter Chocolate Chip Cookies (GF)

Healthy Oatmeal Chocolate Chip Miracle Cookies – Vegan (No Eggs and No Butter); there’s No Oil/Flour/White or Brown Sugar/No Added Salt. They’re Gluten-Free/Soy-Free and No Mixer Required

Healthy Oatmeal Chocolate Chip Miracle Cookies (vegan, GF) averiecooks.com

Trail Mix Peanut Butter Cookies – (GF) – No flour, no butter, and no white sugar used

Trail Mix Peanut Butter Cookies (GF) averiecooks.com

Thick and Soft Chocolate Peanut Butter Cookies – No butter, no white sugar, and no flour used

Chocolate Peanut Butter Cookies (GF) - No butter, No white sugar, and No flour used averiecooks.com

Cinnamon Sugar Mini Donut Muffins

Cinnamon Sugar Mini Donut Muffins - Recipe at averiecooks.com

Peanut Butter and Jelly Muffins

Fluffy Vegan Coconut Oil Banana Muffins and Mini Muffins

Caramel-Stuffed Chocolate Chip Cookie Cups

Caramel-Stuffed Chocolate Chip Cookie Cups - Easy, No-Mixer, Foolproof Chocolate Chip Cookie Recipe at averiecooks.com

Soft Baked Mini Cream Cheese Puffs

Soft Baked Mini Cream Cheese Puffs - Easy Recipe Ready in 15 minutes from averiecooks.com

Have a safe and Happy Halloween!

Have extra candy that you need to find a use for? 20 Recipes to Use Leftover Halloween Candy

What your favorite muffin?

362 Responses to “Flourless Peanut Butter Chocolate Chip Mini Blender Muffins”

  1. Lawnrence — February 13, 2015 at 11:04 pm (#
    151
    )

    It’s do delicious! I also have never added salt and think everyone should do the same because it’s a delicious recipe and doesn’t need the unnecessary sodium!

    [Reply]

  2. Danielle — February 15, 2015 at 7:30 am (#
    152
    )

    I didn’t have all the same ingredients and that came out Awesome! I used Sunbutter (Sunflower Seed Butter), a very ripe banana (black all over) & added 2tsp of coconut sugar. Also, I didn’t have mini muffin pans. So I used my heart pans (about 2x the volume of minis) and regular muffin pan. I convected them at 370 for 11m. Surprised how easy & yummy these are.

    [Reply]

    Averie Sunshine Reply:

    Thanks for trying the recipe and I’m glad it came out great for you and I love your idea of the heart pans – so cute! And that you had success with SFSButter and used coconut sugar – glad that even with the changes, all was well and they turned out yummy and great!

    [Reply]

  3. Ginny Williams — February 15, 2015 at 9:33 am (#
    153
    )

    Oh my goodness I just made the chocolate peanut butter muffins and are they every good! This recipe is definitely a keeper and I can’t wait to try some of your other recipes. Thank you!

    [Reply]

    Averie Sunshine Reply:

    Thanks for trying the recipe and I’m glad it came out great for you! And that this is a keeper for you!

    [Reply]

  4. Alice — February 16, 2015 at 4:47 am (#
    154
    )

    Hello from Germany! I just made the banana, chocolate chip muffins. Delicious! Looking forward to the chocolate muffins and many more of your fabulous looking recipes as I continue my journey to reduce wheat and refined sugar in my diet. Thanks!

    [Reply]

    Averie Sunshine Reply:

    Thanks for trying the recipe and I’m glad it worked great for you!

    [Reply]

  5. Crystal — February 16, 2015 at 1:07 pm (#
    155
    )

    Does anyone know the calorie count to these muffins made in a regular size muffin tin?

    [Reply]

  6. Heidi — February 17, 2015 at 7:55 pm (#
    156
    )

    I’d like to try with almond butter. Do you think?

    [Reply]

  7. Robyn — February 18, 2015 at 5:32 am (#
    157
    )

    Getting ready to make these for breakfast! Another good substitute to decrease calories…use PB2 instead of regular peanut butter. It’s a powdered peanut butter that you can find in the peanut butter aisle at the grocery store. I know it sounds weird, but just try it and you will be surprised! It’s just peanuts ground up with 85% of the fat removed. You can mix it 2:1 with water for a peanut butter spread that satisfies your pb craving with WAY less calories! If you substitute with PB2 in this recipe, it would remove 1/3 of the calories!

    [Reply]

    Averie Sunshine Reply:

    Very familiar with PB2 and while I haven’t tried it in this recipe, I know it well :) Glad it worked out great here for you.

    [Reply]

  8. Monique — February 18, 2015 at 12:57 pm (#
    158
    )

    I’ve made two batches of these in one day! I’m stuck inside during a snow day and this was the perfect healthy treat to curb my junk food cravings. I actually omitted the chocolate chips to make them a little healthier and I made them as regular sized muffins (I don’t have a mini muffin pan). They are so good! This recipe is a keeper. Thank you!!

    [Reply]

    Averie Sunshine Reply:

    Thanks for trying the recipe and I’m glad it came out great for you – and way to go to make them a bit healthier and that they’ve been the perfect snow day treat (TWICE!!!) <— love that :)

    [Reply]

  9. tais — February 20, 2015 at 4:53 am (#
    159
    )

    I made yesterday, easy and delicious. Instead chocolate, I put a slice of banana and cinnamon on the top. :)

    [Reply]

    Averie Sunshine Reply:

    Thanks for trying the recipe and I’m glad it came out great for you! Fun twists you added, too!

    [Reply]

  10. jenna @ just j.faye — February 23, 2015 at 7:11 pm (#
    160
    )

    I was having friends over for coffee before heading out to a yoga class on Sunday. I spotted a ripe banana and thought about the little bit of peanut butter I had left in my cupboard and then recalled this recipe. So I whipped them up quick and pulled them out of the oven about 30 seconds before my friends knocked on the door. It was perfect!! These are so delicious and so quick and easy to make!

    [Reply]

    Averie Sunshine Reply:

    Love stories like this and thanks for trying the recipe and I’m glad it came out great for you! With 30 whole seconds to spare :) Perfect!!

    [Reply]

  11. Laura — February 24, 2015 at 8:57 pm (#
    161
    )

    I found this recipe yesterday and made it today. I used natural peanut butter since I’d already bought it before reading your recommendation haha. They still came out perfect and sooo delicious!! Thank you! (:

    [Reply]

    Averie Sunshine Reply:

    Glad they came out great for you even with the natural PB (some people have luck with some brands, and other brands aren’t so easy to work with) and glad everything was a success for you!

    [Reply]

  12. Dana — February 28, 2015 at 1:56 pm (#
    162
    )

    These are amazing! They never last more than one day in our house. I am still baffled at the fact that there is no grain, yet they are fluffy. I used a more natural peanut butter, just peanuts and salt, and they were still very delicious.

    [Reply]

    Averie Sunshine Reply:

    Thanks for trying the recipe and I’m glad it’s a hit and never lasts more than a day! I too am still baffled as how fluffy they are without grains. A baking mystery :) Glad that natural PB is working out for you too!

    [Reply]

  13. Betsy — March 5, 2015 at 8:26 am (#
    163
    )

    Just made these, so easy to do. I was amazed at how much they puffed up. The consistency was more muffin like. The banana flavor comes through (which didn’t excite my son), but I thought they were great. Made a double batch and will pop some in the freezer for my GF friends. Thanks for sharing Averie!

    [Reply]

    Averie Sunshine Reply:

    Thanks for trying the recipe and I’m glad it came out great for you!

    [Reply]

  14. Suzy — March 6, 2015 at 9:30 am (#
    164
    )

    These are so good!!! My one year old and 3 year old had 5 each! I am gluten intolerant and my daughter is type 1 diabetic. These are perfect! Thanks for doing the carb counts, it really helps save me time. I will be trying all of your other recipes. I am so glad I found this website!! Thanks a million!

    [Reply]

    Averie Sunshine Reply:

    Thanks for trying the recipe and I’m glad it came out great for you! LMK what else you make!

    [Reply]

  15. Meghan — March 8, 2015 at 5:24 pm (#
    165
    )

    My 7 year old son found this recipe after we told him no junk food tonight. He took it upon himself to find healthy desserts and it paid off! He did most of the work and was so proud of himself. Great kid friendly dessert that helps take the sweet tooth away without all the sugar!

    [Reply]

    Averie Sunshine Reply:

    Thanks for trying the recipe and I’m glad it came out great for you and helped your son curb his sweet tooth. Love that he did most of the work, too! Wow, you’re lucky :)

    [Reply]

  16. Kelly B — March 12, 2015 at 1:18 pm (#
    166
    )

    I haven’t read comments so maybe someone mentioned this already- but I used natural pb with no ill effects and even cut the maple syrup (I doubled the recipe except for 4tbsp of maple syrup instead of 6). Delicious but a little flatter than yours probably are. My toddler didn’t care or notice. ;)

    [Reply]

    Averie Sunshine Reply:

    Thanks for trying the recipe and I’m glad it came out great for you! Some people have said they’ve had luck with natural PB, others not quite as much. Glad cutting down on the maple syrup worked too and that your toddler didn’t care or notice!

    [Reply]

  17. carrie — March 16, 2015 at 9:00 pm (#
    167
    )

    can I substitute applesauce for the banana, I feel like banana is a strong flavor, even though you mention its not that noticeable…
    please advise

    [Reply]

    Averie Sunshine Reply:

    Please read over the Baking and Recipe FAQs http://www.averiecooks.com/faq for answers to the most common questions.

    [Reply]

  18. Katie — March 17, 2015 at 6:04 am (#
    168
    )

    I want to make the chocolate peanut butter muffins without the peanut butter. Could  I use cream cheese instead, if so, how much and would it still be under 100 calories?

    [Reply]

    Averie Sunshine Reply:

    Please read over the Baking and Recipe FAQs http://www.averiecooks.com/faq for answers to the most common questions.

    [Reply]

  19. Rhadonda — March 17, 2015 at 12:51 pm (#
    169
    )

    My daughter found your recipe and makes it all the time. I finally tried for the first time today.  Stellar!!!  I also put them in my photo for the day.  Thought I would share with you as I also shared the link when I posted to facebook for others to enjoy.   Thanks!  I was going to share my photo but can’t figure out how to do that.  Bummer.

    [Reply]

    Averie Sunshine Reply:

    Thanks for trying the recipe and I’m glad it came out great for you!

    [Reply]

  20. Chetan Jivani — March 30, 2015 at 3:00 pm (#
    170
    )

    Hi Averie,

    Love this recipe; so simple and delicious :-). I have one question though, despite following the recipe exactly why do the my muffins after having fluffed up quite well, puff down in the middle and start to look like cups after baking it for 8-9 minutes and leaving it out to cool. This is the second time I have made this recipe and both times I have had the same result.

    What could be going wrong?

    Thanks,
    Chetan 

    [Reply]

    Averie Sunshine Reply:

    Muffins that are underbaked tend to sink/fall as they cool. I would bake slightly longer to avoid this.

    [Reply]

  21. Val — April 14, 2015 at 10:14 am (#
    171
    )

    Loved this recipe. I tried the first time with store bought PB, and the second time with homemade PB. Definitely I liked them more with homemade PB.

    [Reply]

    Averie Sunshine Reply:

    Thanks for trying the recipe and I’m glad it came out great for you AND that homemade PB worked out so well for you! That’s great to hear!

    [Reply]

  22. Charity — April 20, 2015 at 10:22 am (#
    172
    )

    These are delicious!!! I agree the hardest part was not eating all of them straight out of the oven. I even threw in a little flax seed and you can’t even tell. Thanks for all the great recipes! 

    [Reply]

    Averie Sunshine Reply:

    Thanks for trying the recipe and I’m glad it came out great for you! I need to add some flax and make them even healthier :) I actually love flax – great idea!

    [Reply]

  23. Kalynn — April 21, 2015 at 7:57 am (#
    173
    )

    Have you tried anything in place of the banana?  I LOVE bananas but I am allergic to them :)  Would applesauce or zuchinni work?

    [Reply]

    Averie Sunshine Reply:

    Applesauce in this recipe likely won’t work. Zucchini is possible but I have some doubts because it’s not ‘fluffy’ like a banana is but you have nothing to lose to try!

    [Reply]

  24. Amanda — April 21, 2015 at 5:40 pm (#
    174
    )

    My husband just made these because I asked him to and they are super yummy and pop-able (I managed to pop three!)

    We used homemade peanut butter and regular-sized choc chips and they turned out delicious :) Thanks!

    [Reply]

    Averie Sunshine Reply:

    Thanks for trying the recipe and I’m glad it came out great for you! Glad that homemade PB and regular chips worked great!

    [Reply]

  25. Kylie — April 25, 2015 at 1:39 pm (#
    175
    )

    Has anyone tried the exact recipe but with sunbutter instead of peanut butter? I read somewhere I should add an extra egg if I substitute peanut butter but I don’t know how accurate that is…

    [Reply]

    Averie Sunshine Reply:

    Yes people have subbed with SunButter. I wouldn’t add an extra egg.

    [Reply]

  26. Sally — April 26, 2015 at 8:41 am (#
    176
    )

    They are not refined sugar free there is sugar in JIF peanut butter

    [Reply]

    Averie Sunshine Reply:

    Sure, there is a small amount of sugar in most commercially-made peanut butter but it’s not like you’re adding a cup of white sugar to the batter, which is the case in most muffin recipes (about 1 cup sugar per 12 muffins is fairly standard); meaning I myself didn’t add any refined sugar to the batter.

    [Reply]

  27. Kirsti — April 27, 2015 at 11:23 pm (#
    177
    )

    Just wanted to let you know, that this recipe was really delicious and it totally worked with 100% natural peanut butter. I used Biona organic 100% peanut butter http://www.biona.co.uk/product-116-4.html 
    Thanks for the recipe ;)
    PS: You can follow me on instagram to see how mine turned out ;) 

    [Reply]

    Averie Sunshine Reply:

    Thanks for trying the recipe and I’m glad it came out great for you with natural PB!

    [Reply]

  28. Melanie — May 5, 2015 at 7:50 am (#
    178
    )

    Hi Avery! I just wanted to let you know that I tried making these muffins full size and they did wonderfully! I wanted a big enough batch to get through the week, so I doubled your recipe with the exception of the honey and chocolate chips which I left at the original proportion (personal preference). This gave me enough batter for 11 full-sized muffins. I baked them at 400 F for 15 minutes and they came out beautifully! So moist and perfectly peanut buttery. Thanks so much for this recipe, it’s a hit with my family and I!

    [Reply]

    Averie Sunshine Reply:

    Thanks for trying the recipe and I’m glad it came out great for you with doubling most of the ingredients, and baking at 400F for 15 mins, and that you got 11 full size muffins! Thanks for sharing the details of what you did and glad it’s a hit with your family!

    [Reply]

  29. Martha — May 5, 2015 at 8:38 am (#
    179
    )

    I just made a small batch (minis) and a few larger ones without the chips and they turned out great! I used raw honey and left out the vanilla but they are delish! Thanks for the yummy, quick and healthy recipe.

    [Reply]

  30. Lucy — May 8, 2015 at 9:49 am (#
    180
    )

    I just made these and they are cooling now. Instead of mini muffins, I made full size ones which cooked in 20 mins. Although I have not tasted them yet, I can tell you that the batter is ABSOLUTE HEAVEN. Extremely hard to get any of it into the oven at all. So thank you for this wonderful recipe Averie!

    PS. Your photography skills are beautiful :)

    [Reply]

    Averie Sunshine Reply:

    Thanks for trying the recipe and I’m glad it came out great for you as full size muffins and glad you love the batter as much as I do :) Thanks for the photography compliments, too!

    [Reply]

  31. Abbey — May 13, 2015 at 7:37 pm (#
    181
    )

    I made these muffins the other night and oh my are they good!!! So easy and without all the extra fluff ingredients. Thank you for such a great and simple recipe! We’ve been putting them in our lunch box all week. This is the second recipe I’ve tried from your site – also the cashew butter cookies which were outstanding – so I’m excited to look around and find other recipes. The only thing from a website user experience is I tried using your search bar to find the blender muffins and they were buried in pages of results so I had to go back to Pinterest and find the recipe that I had pinned. would love if the search results were more specific but overall great site!

    [Reply]

  32. Stacey M — May 22, 2015 at 7:14 am (#
    182
    )

    Are these considered an S or an E meal for THM? I can’t find it anywhere. Thanks!!

    [Reply]

  33. Kells — May 30, 2015 at 6:38 pm (#
    183
    )

    These smelled so good while they were cooking! It smelled like the state fair food! I added a handfull of flax seeds into mine, just to get the men in my household to try and get some more nutrients into them. Will definitely be making again!

    [Reply]

    Averie Sunshine Reply:

    Thanks for trying the recipe and I’m glad it came out great for you! Love the idea of flax!

    [Reply]

  34. Monique — June 20, 2015 at 12:26 pm (#
    184
    )

    Hello,
    I had to bake these delicious morsels to believe it.  Oh my word….AMAZING AND ADDICTIVE.  I doubled the recipe, except the mini chocolate chips, added chopped walnuts.  SAY WHAT?  oh my goodness.  This is my go to for brunch, snack, and anything between of my whereabouts  THANK YOU SOOOOOO MUCH!

    [Reply]

    Averie Sunshine Reply:

    Thanks for trying the recipe and I’m glad it came out great for you! :)

    [Reply]

  35. Betty — June 22, 2015 at 4:08 pm (#
    185
    )

    Well, I ate all the batter, thanks. -_- Now to do it all again.. :) 

    [Reply]

  36. Kit — July 15, 2015 at 10:52 pm (#
    186
    )

    Can you make them egg-free, too?

    [Reply]

    Averie Sunshine Reply:

    If you read through the previous comments, there are people who’ve altered the recipe and you can maybe get some tips from what they’ve done.

    [Reply]

  37. Kit — July 16, 2015 at 12:43 pm (#
    187
    )

    Thanks! There are 4 pages of responses so… but I’ll see what I can do. Was mostly wondering about whether they still have a muffin-like texture when using an egg substitute like applesauce. 

    [Reply]

  38. Chelsea — July 16, 2015 at 12:44 pm (#
    188
    )

    These muffins are fantastic! I’ve been trying to find a good, healthy alternative to eating bars of chocolate (my sweet tooth is ridiculous), so I came across this and decided to make it! Unlike your husband, I LOVE bananas, so I could taste it as soon as I put it in my mouth (which is 100% okay with me!)

    So excited for my dad (who is diabetic) to try these!

    [Reply]

    Averie Sunshine Reply:

    Thanks for trying the recipe and I’m glad it came out great for you and that you (and your dad) are happy!

    [Reply]

  39. Paula — July 24, 2015 at 5:30 pm (#
    189
    )

    I was wondering if anyone knows how this works in high altitude? I live in Colorado and have figured out how to adjust recipes that have flour but have not tried flour less.

    [Reply]

  40. Lauren — August 5, 2015 at 7:51 am (#
    190
    )

    Wow! These are amazing!! I am on the FODMAP diet and modified accordingly – I have to use natural PB so I tried my luck, and they came out perfectly fine! I just made sure to stir the jar really well before adding to my blender. I also used pure maple syrup instead of honey and omitted the vanilla extract and they came out delicious. I can’t get over how fluffy and muffin-like they are with so few ingredients! Thanks so much for the great recipe :) 

    [Reply]

    Averie Sunshine Reply:

    Thanks for trying the recipe and I’m glad it came out great for you!

    [Reply]

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