🍫🥜👏🏻 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.
Made these this morning with white chocolate chips, because that was what I had, and they are wonderful! Thank you!
Thanks for the 5 star review and glad they turned out wonderful with the white chocolate chips!
under nutrition analysis per serving (17 servings) it reads 114 calories….so does that mean it is 6.7 calories per mini muffin?
I have made this without the cocoa………………………regardless I’m hooked……these are so good, so small and just satisfy when I want something yummy but not sweet……………..
It’s an automated program and not perfect but I went into lengthy detail with screenshots in the blog post. You can reread that for more info or do your own scratch math on all the ingredients divided by the number of servings you plan to yield.
These are such a big hit in my family! Toddler and hubby approved! We use natural peanut butter and they turn out fantastic! They have definitely become a staple food in our house. Thank you so much for sharing ❤️
Thanks for the 5 star review and I’m glad they have become a staple in your house!
So I’ve made these seriously probably 100 times! My kids love them and I love them! Most recently I was craving them and its actually been awhile since I’ve made them. I had all the igreadients save one… honey. All I had that I could find was raspberry flavored coffee syrup. I decided to try it. First, that syrup is pretty thin so I put a little in small sauce pan over low heat and cooked the syrup down until it was more the consistency of honey. Not as healthy but it worked! The possibilities are endless! Thank you so much for this recipe, it’s truly wonderful!
I’m glad that these are a huge huge favorite for you! I think that if you’ve made them 100 times, you’ve made them more than a half ha ha! And I’m glad to hear that the raspberry syrup worked well enough in a pinch.
Can you make them as full-size muffins or will that not work?
Yes you can but I have done it and I personally think the taste, texture, everything is just a bit better when they are mini.
Hello! I was wondering if I can use creamy almond butter instead of peanut butter? I cannot eat peanut butter so any feedback you can provide would be most helpful.
I never have but others have commented that they’ve done so successfully.
I made these muffins today exactly like the recipe calls for. They came out perfect slightly sweet and great flavor. The oats gave it a different consistency, it was easy cleanup. I love blender muffins.
Thanks for trying the recipe and I’m glad it came out great for you!
If doing keto can anything be substituted for a banana??
I have only made the recipe as written and really can’t give advice if you deviate. Good luck!
Im on a massive body fat cut but NEED Chocolate… I am planing on making these when i get home from work here in Iraq but I seen the baking time, What is the oven Temp set at? And I was planning on using Whey Protein to add protein and a few more calories for my snack… Thanks!
400F
After trying your flourless peanut butter chocolate chip recipe, which resulted in only 3 muffins left after shortly being baked, I decided to also try this recipe on the same night. WOW….absolutely WOW! In both cases, the prep time was so fast that I was done before the oven even heated up to 400 degrees. And, most importantly…the results…YUMMMYYYYYY!!!! Another successful and HEALTHY recipe. As I did with your other recipe, I subbed peanut butter with sunflower butter, added in chia seeds, flaxseeds and dumped in a bunch of spinach and carrots – gotta sneak in some veggies with a 3 and 1 year old. I am now looking through all your other recipes to see what else I can bake, which is crazy because I don’t enjoy cooking or baking, but these recipes are so easy! Why didn’t I find you sooner!?!?!?
These are even more beautiful than the original recipe!! I’m drooling just looking at the pictures. Almost too pretty to eat. Almost. Okay, I’m definitely going to try these this weekend.
Hope you enjoy!
I just wanted to thank you for this recipe. I can’t tell you how nice it is to have something easy to make for my kid who’s allergic to dairy (especially something that my gluten free family members can also enjoy!!). I recently threw a birthday party and tried to find gluten and dairy free cupcakes/cake/whatever everywhere in town. The only option was $80!! These cost very little to make, only take a few minutes, and are so dang delicious. Thank you!!
Thanks for the wonderful compliments and so glad this recipe works out well for you and your family! And score on saving $80 on storebought treats!
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 !!!
That’s such a wonderful compliment that you have such confidence in any of my recipes before you even make them! Glad this one was a hit too!
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.
Thanks for trying the recipe and I’m glad it came out great for you with a hand mixer!
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!
Glad that I proved you wrong :) Peanut butter chips sound delish!
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! :)
Hope the muffins tasted as good as the batter!