Flourless Double Chocolate Peanut Butter Mini Blender Muffins

Healthy Chocolate Peanut Butter 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!!

Healthy Chocolate Muffins Recipe

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.

These healthy chocolate peanut butter 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.

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 these blender 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 healthy chocolate 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.

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.

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. 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. 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.

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.

What’s in These Healthy Chocolate Muffins? 

To make these healthy chocolate peanut butter muffins, you’ll need: 

• Banana 
• Egg
• Creamy peanut butter 
• Unsweetened cocoa powder
• Honey 
• Vanilla extract
• Baking soda
• Salt
• Mini chocolate chips 

How to Make Chocolate Peanut Butter Muffins 

With this chocolate peanut butter chocolate chip muffins 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.

These healthy chocolate muffins will need to bake for roughly 8 to 12 minutes. See my detailed notes in the recipe card below for figuring out your exact bake time. 

Can I Make These Blender Muffins Vegan? 

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.

Can I Substitute Another Type of Nut Butter? 

Some readers have reported success using almond butter in place of peanut butter. 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. 

Can I Bake These as Full Size Muffins? 

Of course! You’ll need to increase the bake time, though. 

Tips for Making Chocolate Peanut Butter Muffins 

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.

Watch your mini muffins closely while they bake since they can go from perfectly baked to overdone in seconds. I’ve given detailed tips in the recipe card below on how long to bake your healthy chocolate muffins. 

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.

Save Saved Review Print

4.59 from 46 votes

Flourless Double Chocolate Peanut Butter Mini Blender Muffins

By Averie Sunshine

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!!

Prep Time: 5 minutes minutes

Cook Time: 8 minutes minutes

Total Time: 13 minutes minutes

Servings: 17

Save this recipe to your email

Enter your email and we’ll send it to you!

Please enable JavaScript in your browser to complete this form.

Email *

Send It!

Ingredients  

0.5x2x

• ▢ 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

Cook ModePrevent your screen from going dark

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.

©averiecooks.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.

↓ Click the Stars to Rate This Recipe ↓

Tried this recipe? Leave a review!

Consider leaving a 5 star rating if you've made and loved one of my recipes!

More Healthy Muffin Recipes:

ALL OF MY 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.