Flourless Double Chocolate Peanut Butter Mini Blender Muffins

It’s been over 6 months since I made some of my favorite muffins ever.

But I couldn’t just leave well enough alone. I had to ‘improve’ them. By making a chocolate version, of course.

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

The muffins are ridiculously soft, moist, rich, decadent, but only about 100 calories each.

That’s a good thing because like all mini food, these babies are so poppable. One after the next, down they go.

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

Because people ask frequently, I did a detailed breakdown of the stats here. By adding 1/3 cup cocoa powder to this version, the calorie count increases nominally, only about 5 extra calories per muffin.

One unique thing about the muffins is that there’s no refined sugar. There’s just 3 tablespoons of honey used for the entire batch. Many recipes use a whopping cup of sugar but we’re talking tablespoons of honey.

The muffins are sweet enough without being too sweet, and make for a satisfying and comforting snack when you need a chocolate-peanut butter fix. Or have chocolate for breakfast. I won’t judge.

 

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

The other unique element is that there’s no flour, ground oats, almond meal, grains, or specialty flours. They’re flourless and naturally gluten-free. They’re also dairy-free and oil-free.

With this recipe, everything you normally do to make muffins with a bowl of wet ingredients, a bowl of dry, and fold gently to combine, goes right out the window.

This batter is made in the blender or food processor in minutes. Add everything at once (except fold in the chocolate chips by hand), and whiz until smooth. There’s no harm in overmixing since there’s no gluten that can be developed, so no worries about tough muffins.

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

You may be skeptical if the recipe could possibly work, and if you read the comments on the original muffin post, many people admit they were, but said they were happily proven wrong.

The chocolate flavor is enhanced by mini chips mixed into the batter and more sprinkled on top. I recommend using mini since full-size chips can be too big and clunky, and can easily overwhelm the delicate mini muffins. If all you have is full size, I’d chop them a bit.

The peanut butter flavor is present, but it doesn’t overwhelm or dominate.

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

Depending on how ripe your banana is dictates how banana-ey the muffins taste. The less ripe, the less banana flavor, and also the less sweet the muffins will be. Since there’s only 3 tablespoons honey used, I prefer my banana on the riper side so the muffins are sweeter. Even with a very ripe banana, while you can taste the banana, it’s faint and muted by all the chocolate.

You can experiment to keep the recipe vegan by omitting the egg and replacing the honey with agave or brown rice syrup. I haven’t done it, but many readers wrote on the last post to say they veganized with success.

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

I intended to donate half the batch and for the rest to be tossed into a few days worth of school lunches for my daughter, but we had no willpower around these super soft, springy, bouncy little muffins that just melt in your mouth. The few we had left on day 2 were even softer and tasted better after the flavors married.

Who can resist all those chocolate chips.

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

Print Print Recipe

Flourless Double Chocolate Peanut Butter Mini Blender Muffins (gluten-free)

The muffins are ridiculously soft, moist, rich, decadent, but only about 100 calories each. There's no refined sugar, and just 3 tablespoons of honey used for the entire batch. They're sweet enough without being too sweet, and make for a satisfying and comforting snack (or breakfast) when you need a chocolate-peanut butter fix. There's no flour, ground oats, almond meal, grains, or specialty flours. They're flourless and naturally gluten-free, and are dairy-free and oil-free. This batter is made in the blender or food processor in minutes. The peanut butter flavor is present, but it doesn't overwhelm or dominate. Depending on how ripe your banana is dictates how banana-ey the muffins taste, but even with a very ripe banana, it's muted by all the chocolate. These springy, bouncy little muffins just melt in your mouth, and I find become softer and taste a day or two later after the flavors have married.

Yield: 17 mini muffins

Prep Time: 5 minutes

Cook Time: 8 to 12 minutes, or until done - see below

Total Time: about 30 minutes, for cooling

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)
1/3 cup unsweetened natural cocoa powder
3 tablespoons honey (agave, brown rice syrup, 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 + more for sprinkling muffin tops

Directions:

  1. Preheat oven to 400F. Prepare mini muffin pans by spraying very well with cooking spray or grease the pans; set aside.
  2. To the canister of a blender, add first 8 ingredients, through optional salt, and blend on high speed until smooth and creamy, about 1 minute.
  3. Add heaping 1/2 cup 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, drop rounded 1 tablespoon mounds into prepared pans. Each cavity should be filled to a solid 3/4 full.
  5. Sprinkle each muffin with a generous pinch of chocolate chips.
  6. 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. 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. 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.

Adapted from Flourless Peanut Butter Chocolate Chip Mini Blender Muffins 

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Vegan Mini-Chocolate Chip Mini-Muffins – Fast, easy, no mixer recipe for healthy muffins

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172 Responses to “Flourless Double Chocolate Peanut Butter Mini Blender Muffins”

  1. Dama — May 22, 2014 at 12:12 pm (#
    51
    )

    I am on a low carb diet but knew I had to try these guys out. I did not use honey, I subbed 4T of Swerve (an erythritol sweetener) and added 1T of water to help the batter get moving. Of all the low carb baking I’ve done, these turned out the best. I made them into mini donuts (hello, brand new mini donut pan) and it yielded 24 mini donuts. 2g net carb for each mini donut means I can have a few! We’re hosting a dinner party tonight and I wanted to make something everyone can have with their coffee. These are so lovely, no one will even know they’re low carb.

    One more note — I skipped the mini chocolate chips and instead made a glaze of 85% chocolate melted into some butter and dipped the mini donuts in that. SO good. Thank you!

    • Averie Sunshine — May 22, 2014 at 1:10 pm (#
      )

      Wow that’s awesome to hear they worked in the mini donut pan (I have many!) and I need to try that. And your buttery/choc glaze sounds perfect! and I have never used swerve but am very familiar with eryth. sweetenters and good call to use that + some water to get the batter going. Great to hear they’re the best low-carb baking results you’ve had!

    • Juanice — June 23, 2014 at 10:05 am (#
      )

      For low carb, I wonder what I could replace the banana with?

    • Averie Sunshine — June 23, 2014 at 10:47 am (#
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      Considering there’s only 1 banana in an entire batch of muffins, I personally wouldn’t worry about the carbs :) It’s not really replaceable in this recipe. You could perhaps try avocado although I haven’t.

  2. Rebecca — May 23, 2014 at 8:57 am (#
    52
    )

    I’m that person, you know, the friend who is allergic to everything. I was wondering if you or any of your readers would have a good substitute for the peanut butter that isn’t a nut butter or soy. Because this showed up in my pinterest feed and I started drooling. I would love to try it except I can’t do nuts:(

    • Averie Sunshine — May 23, 2014 at 12:30 pm (#
      )

      Can you do cookie butter from TJ’s? It’s crushed cookies. That would be the closest. I was also going to say sunflower seed butter but not sure if you can do seeds. If you can, you could try that BUT b/c SFSButter is much thinner and runnier than PB, I would skip the honey/liquid sweetener. If you think they need to be sweeter, then I’d add 1-3 tbsp granulated or brown sugar, but no liquid sweeteners. If you don’t have a TJ’s in your area, I would beg someone you know who does to send you a jar or five of Cookie Butter. There is no other comparable product IMO, even WFs or specialty high end organic groc stores. Cookie butter is so thick, it’s like PB in texture, which makes it great for baking. LMK how this all turns out! I have dealt with numerous food allergies over the years myself so know exactly what being ‘that friend’ is like :)

    • Rebecca — May 23, 2014 at 6:33 pm (#
      )

      I have never heard of TJ’s but I will google it and see if I can find cookie butter. That sounds like it could be dangerous to have laying around.MMM.
      Thank you!

    • Averie Sunshine — May 23, 2014 at 8:12 pm (#
      )

      TJs = Trader Joe’s

    • Rebecca — May 23, 2014 at 8:35 pm (#
      )

      Ahh! Yeah we don’t have those in Canada. But I’m sure I can figure away to get cookie butter shipped up here.

  3. Selena @ thenutritiouskitchen.com — May 27, 2014 at 12:25 pm (#
    53
    )

    These look like a chocolate lovers dream! Aka my dream muffin! And I can not believe how healthy they are!! Would it be possible to make these in a loaf bread pan?!

    • Averie Sunshine — May 27, 2014 at 12:59 pm (#
      )

      It may be but I haven’t tried…Although muffins are a little fussier, these such such a springy, bouncey great texture that I don’t know what will happen to that in a loaf pan but if you try, please LMK!

    • Danielle Nabak — June 12, 2014 at 6:06 pm (#
      )

      I have this in a loaf pan in the oven now! I doubled the recipe and the pan filled about half way.

    • Averie Sunshine — June 13, 2014 at 12:35 am (#
      )

      Ok great info & thanks for sharing!

  4. Melissa — May 27, 2014 at 6:14 pm (#
    54
    )

    I just made these and they are delicious! I don’t have a mini muffin pan so made them big and they turned out great. Thanks!

    • Averie Sunshine — May 28, 2014 at 2:41 pm (#
      )

      Oh that’s wonderful to hear that they turned out just great for you, even in the larger pan!

    • Megan Y — May 31, 2014 at 1:17 pm (#
      )

      How long did you cook them for, in the regular sized pan??

  5. Jovana — June 1, 2014 at 3:34 pm (#
    55
    )

    I just made these around 11pm tonight for treats tomorrow… well, my fiance and I couldn’t resist eating one doughnut each!

    LOL

    I baked these in my doughnut pan and they are delicious. You have a new fan! I was on Skype with my mom while making them and she couldn’t believe that they were flourless and how much they rose.

    I skipped the chocolate chips and threw on hazelnuts ( I lurve nuts!!! )

    Photos that I posted on my Facebook:

    https://fbcdn-sphotos-b-a.akamaihd.net/hphotos-ak-xfp1/t1.0-9/10426901_10152432090066041_4529261961075194894_n.jpg

    https://fbcdn-sphotos-h-a.akamaihd.net/hphotos-ak-xpf1/t31.0-8/p843x403/1512101_10152432094136041_3279999868671911601_o.jpg

    • Averie Sunshine — June 1, 2014 at 7:52 pm (#
      )

      So glad you enjoyed them and thanks for the links with pics!

  6. Carson — June 4, 2014 at 9:12 am (#
    56
    )

    I’m paleo so I don’t eat peanut butter; will almond butter work just as well or is it too runny? Thank you!

    • Averie Sunshine — June 4, 2014 at 9:23 am (#
      )

      I have never personally tested it. I would use less liquid sweetener and if you need to make up for the sweetness, use regular sugar, since the batter won’t need the extra liquid. I have had readers make the orig version of this recipe with AB and had success but I haven’t tried. LMK what happens if you do!

  7. Sharon — June 6, 2014 at 9:26 pm (#
    57
    )

    I made these last night and they all gone!!! So yummy, cannot tell they are flour free. I didn’t have any eggs so I left the egg out and they had a fudgy texture like a brownie, yum!!! Also, they did not fall at all and held their dome shape really well. Thank you for a yummy healthy snack!

    • Averie Sunshine — June 6, 2014 at 9:52 pm (#
      )

      That’s great that they still worked without the egg – great to know that they can be made vegan and didn’t even fall! That’s great news! Thanks for the field report and for trying the recipe!

  8. Lauren — June 8, 2014 at 2:44 pm (#
    58
    )

    These look *amazing*! I’ve already printed out the recipe and I’m itching to try them!

    Check out my blog? http://cupcakechasers.blogspot.com/

  9. Vivian — June 14, 2014 at 2:40 pm (#
    59
    )

    I just made these and they are delicious!! I didn’t use a really ripe banana, but they still turned out to be really sweet…a little bit too sweet for my taste but still very yummy. I also used a regular muffin pan. I have no idea how long I baked them for because I forgot to set my timer and forgot about them! But they still turned out perfectly cooked.

    • Averie Sunshine — June 14, 2014 at 4:01 pm (#
      )

      Glad that even though you forgot about them, you managed to catch them in time, and they came out perfectly! If you want them less sweet next time, just omit/reduce the sweetener.

  10. Valerie — June 20, 2014 at 7:16 pm (#
    60
    )

    These are INSANE!!! I didn’t have overly high expectations for a flourless muffin. These are like the most decadent little treats I’ve had in a long time – and they’re healthy! I even reduced the mixed-in mini chocolate chips to 1/3 cup since I was planning to sprinkle additional on top of the muffins. Great recipe. Thank you!

    • Averie Sunshine — June 21, 2014 at 12:26 am (#
      )

      Thanks for the great compliment, Valerie, and you’re one of many!!! people who had pretty low expectations going into these but were pleasantly wow’ed it sounds like – your comment echoes many others and I am so glad you’re a believer now :) Decadent but healthy, all in one!

  11. Nina — June 25, 2014 at 7:12 pm (#
    61
    )

    I’m going to be baking these with my boyfriend pretty soon and I can’t wait to try them! His entire family is gluten free and along with that he’s diabetic, his sister is lactose intolerant and has a nut allergy and his mom is allergic to eggs. I was wondering if you think I could use unsweetened applesauce as a substitute for the eggs? I’d probably put less honey in it since apples are naturally sweet. If I could do that then it would be perfect! If not, I can probably leave out the egg like a previous commenter since it seemed to still turn out okay:)

    • Averie Sunshine — June 26, 2014 at 12:07 pm (#
      )

      unsweetened applesauce as a substitute for the eggs = hmmm, I don’t know. I fear that it would make the batter more ‘gloppy’ and watery rather than providing benefit. I would probably just omit the egg as others have done successfully. And/or if you’re not opposed, I have a feeling about 1/4 cup mashed avocado (you won’t be able to taste it or see it since it will be camouflaged in dark batter) could do the trick as a vegan substitute in this recipe. LMK what you end up doing!

    • con — December 3, 2014 at 8:38 pm (#
      )

      a sub for egg that i have used in other recipes is 1 T ground flax + 2 T water in a small dish/cup, let it sit for five minutes or so until it gels. then just add it in like you would the egg. applesauce is a good sub for oil.

  12. Joyce — September 27, 2014 at 10:57 pm (#
    62
    )

    This is amazing! I always have a problem trying to bake moist muffins so this solved everything :) Instead of peanut butter I used almond butter for a slightly more healthy option. I’m definitely going to experiment with other flavors using this recipe.

    • Averie Sunshine — September 28, 2014 at 3:47 am (#
      )

      Glad to her that AB worked great for you and you’re so happy with the recipe!

  13. Lindsay — October 22, 2014 at 10:04 am (#
    63
    )

    I only have a regular size muffin pan. Can I make these in that?

    • Averie Sunshine — October 22, 2014 at 3:36 pm (#
      )

      Yes, I believe I indicated that in the recipe. Watch the baking time and it will take longer in a full size pan than mini. Enjoy!

  14. zahra — October 30, 2014 at 10:34 am (#
    64
    )

    how can a flourless,oil free,dairy free muffin be so good?!
    I mean it is really unbelievable.there’s only a change I’m gonna make next time,use a little bit more honey or a little bit less cocoa.cause they weren’t sweet for me.and I saw that in the other recipe(fourless peanut butter muffin)the amount of honey is the same.shouldn’t it be more when you add unsweetend cocoa powder?

    • Averie Sunshine — October 30, 2014 at 2:07 pm (#
      )

      If you use a very ripe banana, that will add sweetness or just a touch more honey. If I write to use more honey, then people write in saying, ‘they’re too sweet’…so you just have to tinker a little bit with what’s best for your tastes. Glad you love them and are pleasantly shocked!!

  15. Vasundhara Sharma — November 17, 2014 at 10:33 pm (#
    65
    )

    is it possible to use the same recipe for regular sized muffins and not mini muffins?

    • Averie Sunshine — November 18, 2014 at 5:15 pm (#
      )

      Yes it is; you’ll just need to bake them slightly longer depending on size.

  16. Lauren — December 28, 2014 at 6:31 am (#
    66
    )

    I tried these yesterday, immediately after I stumbled upon this recipe! They were delicious! I’m sort of addicted to making black-bean brownies, so trying something new was a bit out of my comfort zone, but I’m definitely glad I made this choice! :) Will be telling my friends at work about this one!

    • Averie Sunshine — December 28, 2014 at 6:37 am (#
      )

      Glad they came out great and thanks for telling your friends, too!

  17. Deirdre — January 6, 2015 at 6:25 am (#
    67
    )

    Can you make these without a blender? In a mixer? My blender is quite small and I don’t think the ingredients would fit

    Thanks so much!!

    • Averie Sunshine — January 6, 2015 at 7:22 pm (#
      )

      You can use a mixer and I’m sure it will be fine.

  18. Cheryl Belangee — January 20, 2015 at 8:07 am (#
    68
    )

    Not sweet at all. I made tyese chocolate muffins this morning. They look amazing, but they are not sweet. Give me a candy bar any day. Double yuck!

    • Averie Sunshine — January 21, 2015 at 2:31 am (#
      )

      Some bananas and some brands of PB are much sweeter than others. If you didn’t find them sweet enough, you can always add sugar! They won’t be as lite but some people have more of a sweet tooth than others. Also the riper the banana, the sweeter it naturally is.

  19. Thammy — January 24, 2015 at 1:16 pm (#
    69
    )

    I find that if I freeze bananas before using them in my smoothies they don’t have a banana flavor. I would think that would be the same case here. Just have to make sure to let the banana come to room temp first Before blending. These were delish as they are anyway but I used a very ripe banana and I would like to not taste the banana next time.

    • Averie Sunshine — January 24, 2015 at 1:22 pm (#
      )

      but I used a very ripe banana and I would like to not taste the banana next time. <— The riper bananas are, the more you taste them. Use a less ripe one next time and it will likely not be as pronounced. However there IS a banana in the recipe and if you’re highly sensitive to bananas, you’ll probably taste traces, no matter what.

  20. Rebecca — January 26, 2015 at 5:01 am (#
    70
    )

    I just made these with 2 bananas, less peanut butter, and used blueberries instead of chic chips. They have cooked perfectly! Thanks for sharing your recipe, I always have to make my own changes just because I love to experiment haha.

    • Averie Sunshine — January 26, 2015 at 10:47 am (#
      )

      I can never just follow a recipe either, trust me :) I just HAVE to change something, or many things…ha! Glad you loved these and the blueberries would be a fun twist!

  21. Elaina — January 30, 2015 at 5:35 pm (#
    71
    )

    This is a great recipe! I doubled it and put it in an 8×8 pan lined with parchment paper. It took about 20 min to cook, and it came out perfect. Almost in-between chocolate cake and brownies. Soooo good!

    • Averie Sunshine — January 31, 2015 at 12:56 pm (#
      )

      Thanks for trying the recipe and I’m glad it came out great for you – even doubled and then baked as an 8×8 cake/brownie!

  22. Elisa — February 12, 2015 at 1:32 am (#
    72
    )

    Oh my god, made this recipe last night and it’s oh so good! AND healthy and low calorie, score!
    It tastes like brownie but without the guilt and the bad chemical stuff. I’m in love!
    And it doesn’t taste like banana (which I don’t like), I was a bit scared I wouldn’t like them because of that.
    Delicious healthy chocolate muffin recipe, check! Now I’m gonna try finding a healthy and low-calorie cookie recipe.

    -Elisa

    • Averie Sunshine — February 12, 2015 at 6:31 am (#
      )

      Thanks for trying the recipe and I’m glad it came out great for you and that you can’t even taste the banana since you’re not that into them!

  23. Laura — February 17, 2015 at 8:08 pm (#
    73
    )

    These were absolutely delicious! The only downside is that they are so small I don’t know when to stop eating them!! :)

    • Averie Sunshine — February 17, 2015 at 10:38 pm (#
      )

      Thanks for trying the recipe and I’m glad it came out great for you and yes, mini food is SO poppable :)

  24. deborah joy — February 27, 2015 at 7:51 pm (#
    74
    )

    for the lady in canada who wanted cookie butter it is available in walmart canada. i am in calgary. look for it in international aisle or near lemon butter.

  25. KChu — February 28, 2015 at 5:28 pm (#
    75
    )

    Thank you so much for these! They are excellent. It’s hard to find a really, really good gluten free dessert recipe. Have my second batch in the oven now and wow! These are gonna go fast. Also going to try your other version of this as well. Thank you again!!!!

    • Averie Sunshine — March 1, 2015 at 10:34 am (#
      )

      Thanks for trying the recipe and I’m glad it came out great for you and for the compliments that you think it’s a really really good GF dessert!

      If you try the other version, LMK! Would love to see which flavor version you like better!

  26. Smitty — March 2, 2015 at 2:20 pm (#
    76
    )

    These were so good! My batter was so thick and I couldn’t get the chips worked in well, so I just put the chips on top! I used Kraft whipped peanut butter which is fluffier than regular peanut butter. This is my kind of treat, not overly sweet but just enough. I always know they are good if the hubby likes them, and he did! I only got 12 mini muffins:) Thank you for a great recipe!

    • Averie Sunshine — March 2, 2015 at 2:54 pm (#
      )

      Thanks for trying the recipe and I’m glad it’s your kind of treat! Thanks for sharing what products you used and that the Kraft whipped PB worked!

  27. KChu — March 2, 2015 at 10:29 pm (#
    77
    )

    I commented on these a few days ago and today tried the other version without the cocoa powder. Wow, as much as I love chocolate I can’t really decide between the two which I like better. I cannot thank you enough for both of these recipes!!! THANK YOU!

    • Averie Sunshine — March 3, 2015 at 1:47 am (#
      )

      Thanks for trying BOTH versions! As much as I love chocolate too, I love the non-chocolate version just as much as the chocolate version! Glad you’re a fan of both versions!

  28. HR — March 8, 2015 at 4:06 pm (#
    78
    )

    Made these this evening and love them! Really pleased with how they turned out – thankyou!

    • Averie Sunshine — March 8, 2015 at 8:27 pm (#
      )

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

  29. Kristen O — March 24, 2015 at 2:58 am (#
    79
    )

    I was desperate for a sweet last night, but am not eating granulated sugar…I made these and neither my husband or I could believe how good they were. I’m still kinda surprised! Ha! I’m not a huge banana fan, but following your post I used a NOT ripe banana, and you can barely taste the banana at all once they are cooked! I’m super impressed with this recipe. It was the first of many I will make off of your site! Thank you!

    • Averie Sunshine — March 24, 2015 at 11:40 am (#
      )

      Thanks for trying the recipe and I’m glad it came out great for you! Glad you’re a believer now, too :) Everyone is surprised the first time! LMK what other recipes you try!

  30. Mary — March 24, 2015 at 3:29 pm (#
    80
    )

    I’ve been making the peanut butter version of these non-stop since I discovered it a year and a half ago.  Figured I should try these – YUM! Me and the ones I share with have been very pleased with everything I’ve made on your site.  I’m making your sweet potatoes with honey cinnamon dip tomorrow! 

    • Averie Sunshine — March 24, 2015 at 10:03 pm (#
      )

      Thanks for trying the recipe and I’m glad it came out great for you and that you’ve been pleased with all my recipes you’ve tried! Thanks for being a loyal reader for the past year and a half!

  31. Heather — March 26, 2015 at 7:32 am (#
    81
    )

    WOW! These are hands down the best gluten free muffins I have ever had. Since being diagnosed with celiac I have been struggling to find baked goods that are so good I crave seconds. Well these are awesome. Taste like a warm brownie with more of a cake texture. Simply fabulous. Not dense. Fluffy and moist. I made them full size and ended up baking them for about 17 mins. Perfect. And second day just as good..heated up in microwave for that gooey chocolate awesomeness. Passed the kid and husband test. Thanks!!

    • Averie Sunshine — March 26, 2015 at 10:59 am (#
      )

      Thanks for trying the recipe and I’m glad it came out great for you and that they get the vote as the best GF muffins! Glad they’re a huge hit and thanks for your descriptive words about the texture, etc. I feel the exact same way! Glad it’s a keeper recipe for you and your family!

  32. Crystal — April 17, 2015 at 6:47 pm (#
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    I can’t believe how good these are. I’ve made them twice now. They taste like regular, full of sugar and flour, muffins!  I’m surprised how cakey they can be with no flour at all. Yum!!!  Thank you so much for this recipe. I will be making them often. So easy too. Oh, and my kids loved them too, even better!

    • Averie Sunshine — April 17, 2015 at 8:59 pm (#
      )

      Thanks for trying the recipe and I’m glad it came out great for you, twice! And yes, they taste like real full of sugar and flour muffins! No one truly believes til they taste them firsthand, and I’m glad you’re a believer :) And that your kids like them!

  33. kenya — April 21, 2015 at 12:42 pm (#
    83
    )

    A coworker made these. Wow these are insanely good. THIS IS IT if you love/need chocolate. A mini muffin size is perfect because these are rich and the chocolate is intense. You only need one. Although this recipe is perfect as is, of course I will tinker with it to see what else I can do with it. Seriously you hit out of the park with this one. THANKS

    • Averie Sunshine — April 22, 2015 at 2:11 am (#
      )

      Thanks for trying the recipe and I’m glad it’s a hit for you (so don’t tinker with it…haha!) Seriously though thanks for the high compliments!

  34. Lauren — April 23, 2015 at 10:40 am (#
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    )

    I made these into regular sized muffins and with SunButter sunflower butter and omitted the chocolate chips (bc I can’t have dairy) and they were fab!!! Thank you for my afternoon treat for the next week :)

    • Averie Sunshine — April 23, 2015 at 12:41 pm (#
      )

      Thanks for trying the recipe and I’m glad it came out great for you with SunButter! Many dark choc chips DON’T have dairy and are inherently vegan, but some do, so it’s always smart to check. But that’s just a tip for you maybe that you didn’t know :)

  35. Juliet — April 30, 2015 at 11:42 am (#
    85
    )

    Holy cow! These came out amazing! I used mini muffin cups for one bite of delicious-ness!  I am trying not to eat them all as they come out of the oven!!!

    • Averie Sunshine — April 30, 2015 at 11:47 am (#
      )

      Thanks for trying the recipe and I’m glad it came out great for you! I love them as one-biters, too! They are way too easy to pop right out of the oven, totally relate!

  36. Nicole — May 8, 2015 at 7:28 pm (#
    86
    )

    I’m always looking for gluten free recipes for family get togethers since my Aunt has celiacs and she lovedddd these and so did everyone else!! 

    • Averie Sunshine — May 8, 2015 at 8:58 pm (#
      )

      Thanks for trying the recipe and I’m glad it came out great for you and that it was a hit with everyone and how nice of you to bake for your aunt!

  37. Jaci — May 14, 2015 at 8:31 am (#
    87
    )

    These look awesome! I am going to make them soon since my son is begging for cupcakes! We are avoiding refined sugar so I was curious, what chocolate chips did you use? Most of the brands I am familiar with have refined sugar. Thanks!

    • Averie Sunshine — May 14, 2015 at 1:17 pm (#
      )

      You have to read labels in a store like Whole Foods or similar, but from memory I’d try Sunspire or Enjoy Life brands. There are sooooo many niche makers of allergen-friendly, etc. type of chips that you can get just about anything if you put your mind to it!

  38. boomdog02 — June 4, 2015 at 9:28 am (#
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    Could I double the muffin recipes and make them full size..I don’t have mini pans.

    • Averie Sunshine — June 4, 2015 at 12:37 pm (#
      )

      I haven’t tried it that way but if you read through the comments, there have been others who’ve done all different kinds of tweaks if they don’t have mini pans.

  39. Madeline — June 5, 2015 at 7:40 am (#
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    )

    Oh wow these turned out amazing. I skipped the honey/maple syrup, and halved the ingredients to make 3 large ones. They took about 12-14 minutes to cook. I also added 5 grams squares of chocolate on the top/middle and pushed them down a bit, rather than adding chocolate tips. Made for a gooey chocolatety center. Do keep in mind that these bigger ones are heavier in calories. Just added the recipe I used on My Fitness Pal and one muffin is:
    – 295 calories
    – 22 grams of fat
    – 14,5 grams of carbs
    – 3,6 grams of fiber
    – 10,3 grams of sugar
    – 8,3 of protein

    That’s quite a bit of protein and fiber for a healthy snack :) 

    • Averie Sunshine — June 5, 2015 at 3:24 pm (#
      )

      Thanks for sharing the info – I know it’ll come in handy for others!

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