🍫🥜👏🏻 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.
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?
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!!
I only have a regular size muffin pan. Can I make these in that?
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!
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.
Glad to her that AB worked great for you and you’re so happy with the recipe!
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:)
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!
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.
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!
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!
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.
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.
These look *amazing*! I’ve already printed out the recipe and I’m itching to try them!
Check out my blog? https://cupcakechasers.blogspot.com/
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!
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!
I’m paleo so I don’t eat peanut butter; will almond butter work just as well or is it too runny? Thank you!
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!
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
So glad you enjoyed them and thanks for the links with pics!
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!
Oh that’s wonderful to hear that they turned out just great for you, even in the larger pan!
How long did you cook them for, in the regular sized pan??
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?!
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!
I have this in a loaf pan in the oven now! I doubled the recipe and the pan filled about half way.
Ok great info & thanks for sharing!
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:(
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 :)
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!
TJs = Trader Joe’s
Ahh! Yeah we don’t have those in Canada. But I’m sure I can figure away to get cookie butter shipped up here.
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!
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!
For low carb, I wonder what I could replace the banana with?
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.
I’ve tried these muffins and they are Amazing! Thanks for the recipe!! I’ve posted pictures of the outcome on my website!
Thanks for trying them & glad you loved them!
Dude, this is definitely the way to start the day! This and my Starbucks. Could it be more perfect?!
You know I am rather unimpressed with ANY baked good I make anymore because I have become so picky about them over the years – well these, these babies, they were so so so good! I know you’re not a huge choc person but these aren’t super chocolaty. I think you’d love them!