Description
Flourless Double Chocolate Peanut Butter Mini Blender Muffins are a delicious and healthy treat, made without flour and perfect for chocolate lovers.
Ingredients
Scale
- 1 medium/large ripe banana, peeled
- 1 large egg
- heaping 1/2 cup creamy peanut butter
- ⅓ cup unsweetened natural cocoa powder
- 3 tablespoons honey, agave, brown rice syrup, or maple syrup
- 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.
- Allow muffins to cool in pans for about 10 to 15 minutes, or until they’ve firmed up and are cool enough to handle.
- Muffins will keep airtight at room temperature for up to 5 days, or in the freezer for up to 6 months.
Notes
- The muffin tops may flatten as they cool.
- The muffins tend to taste better on days 2-3 after the flavors have married.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 120
- Sugar: 5g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg