🍫🥜👏🏻 These Healthy Chocolate Peanut Butter Muffins are made with ZERO added refined sugar, flour, or oil and only contain about 100 calories each. Naturally gluten-free, they taste AMAZING and are a reader favorite you can make in your blender!
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Healthy Chocolate Muffins Recipe
These mini peanut butter chocolate muffins are a spin-off of my flourless peanut butter muffins, which are a peanut butter lover’s dream. A reader and family favorite, they’re undeniably delicious. So, of course, I had to make a chocolate version, too.
They turned out ridiculously soft, moist, rich, and decadent. It’s a good thing they’re pretty low-calorie, becasue these babies are so poppable you just keep eating!
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?
This was amazingggg!!!! I was honestly so surprised by the end result because normally my low calorie dessert experiments add up to be massive failures
Delicious and cakey, my little sister approved and I even convinced my strict keto parents too try some, they loved it but we were all hoping that it could’ve been a keto recipe, thank you for this, definitely something I’ll make againTehreem
What’s in These Healthy Chocolate Muffins?
To make these healthy chocolate peanut butter muffins, you’ll need:
- Banana – 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
- Egg
- Creamy peanut butter – Some readers have reported success using almond butter in place of peanut butter. The muffins won’t have quite the same peanut butter flavor but should still be tasty. Just keep in mind that I used a traditional peanut butter for these muffins (i.e. not homemade or natural), and it was fairly thick and creamy. Avoid using nut butters that are oily or runny
- Unsweetened cocoa powder
- Honey
- Vanilla extract
- Baking soda – Don’t confuse this with baking powder
- Salt
- Mini chocolate chips – I recommend using mini chocolate chips 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. I love dark chocolate chips, but milk chocolate also taste great. Also, feel free to use dairy-free chocolate chips if needed
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
How to Make a Flourless Chocolate Peanut Butter Muffin Recipe
These mini chocolate muffins are some of the easiest you’ll ever make!
- Add the dry ingredients and wet ingredients, except for the chocolate chips to a blender.
- Fold in the chocolate chips by hand, using a spatula. If you blend them, they’ll be pulverized and just blend into the muffin batter.
- Portion the batter into a mini muffin pan that is greased or lined with muffin liners. Then, sprinkle extra chocolate chips on top. This is technically optional, but you can never go wrong with more chocolate, right?
- Bake until the muffin tops are set, domed, and springy to the touch. A toothpick inserted into the center should come out clean or with just a few moist crumbs. I recommend using mini chocolate chips 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.
- Allow the muffins to cool in the muffin tin until they’re cool enough to handle. Then, transfer them to a wire rack to cool completely. It’s normal for the muffin tops to be quite domed in the oven but flatten as they cool. They still taste delicious!
What to Serve with mini Chocolate PB Muffins
Recipe FAQs
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 have written to say they veganized the recipe with success.
Of course! You’ll need to increase the bake time, though. So, keep an eye on your oven, and adjust as needed.
These blender 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.
Flourless Double Chocolate Peanut Butter Mini Blender Muffins
Video
Equipment
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
- ⅓ cup unsweetened natural cocoa powder
- 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
- heaping 1/2 cup mini semi-sweet chocolate chips + more for sprinkling muffin tops
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
- *I recommend using classic storebought peanut butter, and not natural or homemade because it can be oily or separate.
- **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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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More Healthy Muffin Recipes:
Flourless Peanut Butter Muffins — These gluten-free peanut butter muffins are made in a blender and come together in mere minutes. You’d never guess that these mini muffins are gluten-free, dairy-free, refined sugar-free, and oil-free!
Vegan Mini-Chocolate Chip Mini-Muffins — Ridiculously moist, tender, delicate and light, without being airy, and as good as any traditional muffin with eggs and butter!
Oatmeal and Chocolate Chip Trail Mix Vegan Muffins — Fast, easy, healthy & made with your favorite trail mix ingredients!
Vegan Banana Muffins — Extra fluffy and moist thanks to the combination of coconut oil and ripe bananas in the batter. This is a quick and easy muffin recipe you’re bound to love!
Healthy Blueberry Muffins — These easy blueberry muffins are made with Greek yogurt instead of butter, and there’s only a little vegetable oil and sugar in these. Don’t worry, these don’t taste healthy at all!
Mini Flourless Pumpkin Chocolate Chip Blender Muffins – The EASIEST pumpkin muffins ever! Everything is mixed together in your blender! Super soft, moist, brimming with bold pumpkin flavor, and chocolate chips in every bite!
Healthy Oatmeal Muffins— These healthy oatmeal muffins won’t jeopardize your New Year’s resolutions and are skinny jeans-friendly. No oil, no dairy, and just 1/4 cup of brown sugar!
Post is brought to you by Oster®. The recipe, images, text, and opinions expressed are my own.
These look amazing for flourless muffins! And very impressive that they’re made in the blender, too! Pinned!
Thanks for pinning!
These look so good…luv chocolate and peanut butter. I like how shiny the tops of the muffins look…delish.
What a great flour-less alternative. YUM!
I make so many variations of these blender muffins and just love them. But why oh why haven’t I added cocoa powder?! Great idea.
I don’t know why I didn’t either til recently! Glad you’re a fan of the method too!
These look good!
Thank you for not using a flour substitute! These are just pure goodness. Love the recipe!
You’re welcome :) I never ever do. I can only imagine the ‘but I can’t find the xyz product…’ emails I’d get, just for starters :)
Oh how delicious, this looks just like a dessert I had last night in a lovely little restaurant. It was served with the most fantastic raspberry coulis, I wonder if that would work here with the peanut and banana flavours too? xxx
I’m sure it would be lovely!
Flourless? They look amazing!!
Whhhattt?! Muffins in a blender? Clearly I missed your earlier posts on the subjects and I’m so sad because this is the best idea EVER! They look “poppable”…almost dangerously so…
Lindsey, wayyyy too poppable, if you know what I mean :) So, so good though!
A muffin that tastes even better after a couple of days is worth its weight in gold, you are a genius!
Thanks, Sue! Normally most get worse, and very quickly, the minute you take them out of the oven but I think because of the banana and PB, these get softer and taste better – like good banana bread does. But these don’t taste very banana-ey!
These sound great! I have all the ingredients so might just whip up a batch. I think I’ll also do a batch with almond butter instead of peanut butter….lots of muffins for me!
Ok please LMK how it goes and what you think!. You’ll have to tell me if you like better them better with AB or PB, and if there are major texture differences, baking time differences, etc!
Adding chocolate is pretty much ALWAYS a fantastic idea!! I love these gorgeous, rich, healthyish muffins! DELISH!
Thanks, Kayle!
I always love a little chocolaty something before my guitar lesson on Thursdays. These would be easy to whip up tomorrow morning. I know they’ll be good–bananas add such fluff and body to a batter so I don’t think I’ll miss the flour. Hmm…I’m staring at my last perfectly ripe banana and am wondering if I should hide it so Jon doesn’t beat me to it!
HIDE IT! Yes :) And I’m glad I posted this earlier than usual so that you can make these on Thursday morning! LMK how it goes and what you think!
I hid that banana last night and got these done in time to have one for breakfast this am! Love the texture and that glossy sheen on top. I used Hershey’s special dark so mine were pretty bold but I still tasted the PB and banana. These are so good–I don’t miss the flour at all because they are so moist.
Thanks for trying them within 24 hours of posting them. You’re the best, Paula! And glad you hid that banana so you could make them :) Happy you loved them and yes that glossy sheen! I love that too! (hard to deal with in photos and to make it look right, not just…totally glarey..ha!) And Special Dark would be great. I was going to try that next :)
This is my kind of breakfast!
I need to get on this blender muffin wagon. They look like a cinch to make!
These look delicious! Should cocoa powder be listed under ingredients for these?
Thank you and it’s there now :) 1/3 cup!
I had this same problem, the cocoa powder didn’t show up with the “printable version.
About 5 minutes after I hit publish on the post, I realized I had omitted the 1/3 c cocoa in the ingredients section and went in and added it. So not sure where you printed it from, or when (if you printed within the first 5 mins of the recipe going live yesterday that would explain it) but it’s correct now and was nearly immediately after I published it. It looks fine on my site and when I try to print, it’s there. Maybe go to my site (not from an email) and try again – it should be fine!