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.
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Flourless Double Chocolate Peanut Butter Mini Blender Muffins
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.
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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!