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.

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.

5
5 / 5 ()
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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. 

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

  1. 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!

  2. 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!

    • 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!

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

  4. 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!

  5. 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! 

    • 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!

  6. 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!!

    • 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!

  7. 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!

    • 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!

  8. 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

  9. 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 :)

    • 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 :)

  10. 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!!!

  11. 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!! 

  12. 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!

    • 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!

  13. Could I double the muffin recipes and make them full size..I don’t have mini pans.

  14. 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 :) 

  15. I have made these muffins many many times now! Everyone always raves about them. So quick and easy, and my 3 year old loves to help blend them up in my Ninja.  Unfortunately for me, I have a deep hatred of bananas and can sniff them out a mile away…so I have tried to like these, but can’t quite bring myself to enjoy them. That being said, the texture (as long as you don’t over bake) is deliciously creamy. Absolutely decadent. Its a win!

    • Glad the recipe is a hit with almost everyone and yes, if you hate bananas that much, then there’s no way around them in a recipe like this. There’s no way to mask them if you can sniff them out a mile away but glad it’s a win, overall!

  16. Hi I’m going to make these for my sons 2nd birthday but also wanted to make a large cake too. Have you ever made a full cake with the recipe? Or do you have any suggestions on how to adapt the recipe? Thanks

  17. I did it with homemade peanut butter and it was great

  18. Hi, we’re not much of peanut butter fans, can we use almond butter Instead for this recipe?

  19. I love these and have made them more than once for parties and meals with family. The thing about my family, at least my sister and her family, is that they love their sugar. These just aren’t sweet enough for their tastes. My sister took one bite and threw the rest in the garbage. I couldn’t believe it and was not happy! My parents do like them, and most everyone else who’s tried them seems to like them too. I’ve used Once Again Cashew Butter in them with good results. When I made them this past weekend, I used half cashew butter, because I ran out, and half White Chocolate Wonderful Peanut Butter. :-)

    • These are a healthier dessert/treat than you’re usually going to find that’s not made with specialty ingredients and are made with what most people have in the pantry. For most people it’s a great option to snack healthier on something that’s still sweet but you’re right, it’s not loaded with sugar and if someone is really into sugary desserts, they may not appreciate these. But glad you do!

      Also I think that the type of nut butter does have a lot to do with it. Some nut butters, especially ‘natural’ ones, are on the more earthy-tasting side and I would recommend sticking with a commercially prepared peanut butter which does have a small amount of sugar already in it.

  20. These are delicious!! I actually didn’t have cocoa powder on hand and used hot chocolate mix (which has milk in it, so not dairy free anymore) but still awesome! I even forgot the extra chocolate on top so I’m sure they are even more delicious if done correctly:) My advice is to double the recipe they are too good to last!

  21. My kids and I loved the Flourless Double Chocolate Peanut Butter Mini Blender Muffins! We made it together and ate it up super quick! I blogged about it and attached a link to your site! http://vmphotographyli.com/?page_id=132

  22. I’m waiting on these muffins to come out of the oven. I can’t attest to how they taste cooked, but the batter is out of this world! :)

  23. I made these today and was skeptical! Boy was I wrong! They are like little brownie bites! I added regular size peanut butter chips on the top instead of mini ones. Will definitely make these again!

  24. These are great! Thanks for the recipe. I like that they are GF without the grittiness of GF flours. It was perfect size for 6 regular muffins. I used an electric hand mixer since I didn’t have a blender handy and used regular chocolate chips. Mine have a subtle banana flavor but I don’t mind that at all. Well worth it for a moist, non-gritty chocolatey muffin that is GF.

  25. I have had this recipe of yours for ages and have just now made them. They are terrific as are all your recipes. I have pinned many with your name attached and know that no matter what the recipe is, it will always be a good one if it is coming from you. Thanks for sharing !!!

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