🍫🥜👏🏻 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.
Double chocolate AND peanut butter in the same sentence?? That’s pure heaven on earth! These would be so dangerous to keep around my house with my guy hating both chocolate and PB… I think I’d need to run at least 20 miles a day to work them all off! ;) So happy you decided to make these again 6 months later, and hopefully we won’t have to wait another half of a year for another new version!! (Marshmallows or s’mores maybe? :) )
Loved these, so much, and I bet even your guy would. They were hard to say no to!
I made both these and the originals last night- they were both fabulous! Definitely the best gluten free muffin recipe I’ve ever found! I must say that I prefer the texture of the chocolate ones, although the originals were strongly reminiscent of banana bread and were quite lovely in their own right. Thank you so so SO much for the beautiful recipe! Definite keeper!
Thanks for trying both versions and I agree with you, I prefer the texture of the choc ones, too. Something about those things are just so good! And yes to them being the best GF muffins I’ve ever had either, but a long shot. As you know, GF muffins usually taste like cardboard :) Thanks for the feedback and side by side comparison!
This day is totally calling for a couple of these right now. It’s great that they come together so easily! I also checked out the flourless peanut butter chocolate chip muffins too…and I might just whip up a batch of both tonight!
Another reader did just that – she made both side by side! If you try either of them, or both, LMK!
These little cuties look and sound great! I always prefer using honey in place of sugar, and I love this recipe for so many reasons. Definitely making this for my chocoholic family! :)
My family recently went gluten free and I’m struggling to bake without needing 23424 weird flours substitutes. These look So good!
without needing 23424 weird flours substitutes. <--- exactly. Won't have to worry about that with these :)
MMM these look great!
I’m all over these!!! I love that they are healthier. And that they’re chocolate! Pinned of course!!
Thanks for pinning and Dorothy, not kidding, these things are awesome. We both make so much, but these were special :)
I have a few ripe bananas that need to be used stat. These muffins would be perfect for using up some of those bananas! Plus, I could bring them into work and share with co-workers, making for one fun day at work. ;) Great recipe, Averie. Pinned!
PS, While at BH Food this weekend, I tried one of the Vanilla Bean cakes that you created with the Baileys Coffee Creamer. OMG, totally amazing and crazy good! Picked up the recipe card so I can make some soon!
It’s on my site too in case that’s handier https://www.averiecooks.com/2014/05/sweet-cream-vanilla-coffee-cake.html and I have another recipe for them coming in like 2 weeks. I was supposed to be in Miami but life got in the way of the trip, sigh. Another year I hope:) Thanks for saying that and trying the recipe! I had no idea how they were going to prepare it so it’s good to know they nailed it :)
And thanks for pinning this one!
All of those chocolate chips makes these little muffins irresistible to look at.
Must make these today – they sound yummy! :)
I love the chocolate on chocolate- it looks like paradise, and I can just imagine how it tastes. I love it!
Hi!
These look good, but what could you do if you don’t want the peanut butter?
It’s pretty instrumental in this recipe. You could make any of these recipes though – at least 25+ to choose from! https://www.averiecooks.com/category/bread/muffins-bread
I am craving chocolate right now after seeing these muffins
Yes please!!!
Love these! You know these are just my kind of muffins: chocolatey, gluten-free and refined sugar-free too!
To say that I am excited to try these muffins is an understatement! When I saw that you were doing an another awesome blender muffin I thought, ‘Please let there be peanut butter in it!’! I can’t wait to test these out! Thanks for another great recipe, Averie! Pinned :D
Thanks for your excitement and pinning!
I tried these yesterday and LOVED them :D I made them with a flax ‘egg’ and they worked out perfectly! Thanks for the wonderful recipe Averie!
Thanks for taking the time to come back and comment, Ceara! I am so glad to hear a flax egg worked perfectly and you loved them! Yay for being able to keep this vegan (and GF)! Not easy with muffins and baked goodies always! Have a great weekend :)