🍫🥜👏🏻 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.
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! https://vmphotographyli.com/?page_id=132
Thanks for trying the recipe and I’m glad it came out great for you! Glad it was a hit with the kids, too! And cute pics :)
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!
Thanks for trying the recipe and glad it turned out great for you! Even with hot chocolate mix and forgetting a few chocolate chips :) Sounds like they were a hit regardless!
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.
Hi, we’re not much of peanut butter fans, can we use almond butter Instead for this recipe?
If you re-read through the comments, there are many people who have used almond butter. I personally never have so can’t speak to results.
I did it with homemade peanut butter and it was great
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
https://www.averiecooks.com/2015/05/flourless-peanut-butter-chocolate-chip-blender-cake.html I have made a cake with the recipe and there’s the link. Enjoy both the muffins and the cake!
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!
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 :)
Thanks for sharing the info – I know it’ll come in handy for others!
Could I double the muffin recipes and make them full size..I don’t have mini pans.
I haven’t tried it that way but if you read through the comments, there have been others who’ve done all different kinds of tweaks if they don’t have mini pans.
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!
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!!
Thanks for trying the recipe and I’m glad it came out great for you and that it was a hit with everyone and how nice of you to bake for your aunt!
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!!!
Thanks for trying the recipe and I’m glad it came out great for you! I love them as one-biters, too! They are way too easy to pop right out of the oven, totally relate!
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 :)
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
Thanks for trying the recipe and I’m glad it’s a hit for you (so don’t tinker with it…haha!) Seriously though thanks for the high compliments!
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!
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!