Flourless Double Chocolate Peanut Butter Mini Blender Muffins

Flourless Double Chocolate Peanut Butter Mini Blender Muffins – 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!!

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.

MY OTHER RECIPES

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.

I made the batter in my Oster® Pro 1200 Blender in one minute. 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.

The Oster® brand allows you to experiment to create high quality meals and drinks. Oster® Appliances are simply, yet powerfully designed, to help you transform your ingredients into tasty creations.

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!

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.

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 an Oster® Pro 1200 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 

Only Eats

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Post is brought to you by Oster®. The recipe, images, text, and opinions expressed are my own. 

198 comments on “Flourless Double Chocolate Peanut Butter Mini Blender Muffins”

  1. I just wanted to thank you for this recipe. I can’t tell you how nice it is to have something easy to make for my kid who’s allergic to dairy (especially something that my gluten free family members can also enjoy!!). I recently threw a birthday party and tried to find gluten and dairy free cupcakes/cake/whatever everywhere in town. The only option was $80!! These cost very little to make, only take a few minutes, and are so dang delicious. Thank you!!

  2. These are even more beautiful than the original recipe!! I’m drooling just looking at the pictures. Almost too pretty to eat. Almost. Okay, I’m definitely going to try these this weekend.

  3. After trying your flourless peanut butter chocolate chip recipe, which resulted in only 3 muffins left after shortly being baked, I decided to also try this recipe on the same night. WOW….absolutely WOW! In both cases, the prep time was so fast that I was done before the oven even heated up to 400 degrees. And, most importantly…the results…YUMMMYYYYYY!!!! Another successful and HEALTHY recipe. As I did with your other recipe, I subbed peanut butter with sunflower butter, added in chia seeds, flaxseeds and dumped in a bunch of spinach and carrots – gotta sneak in some veggies with a 3 and 1 year old. I am now looking through all your other recipes to see what else I can bake, which is crazy because I don’t enjoy cooking or baking, but these recipes are so easy! Why didn’t I find you sooner!?!?!?

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