Flourless Peanut Butter Chocolate Chip Mini Blender Muffins
These Flourless Peanut Butter Chocolate Chip Mini Blender Muffins are quick, easy, and naturally gluten-free with a rich peanut butter flavor and melty chocolate chips!
Equipment
- Blender or Food Processor
- Mini Muffin Tin
- Mixing spatula
- Measuring cups and spoons
Ingredients
- 1 medium ripe banana peeled
- 1 large egg
- 1/2 cup creamy peanut butter heaping, classic store-bought recommended
- 3 tablespoons honey or agave/maple syrup as a substitute
- 1 tablespoon vanilla extract
- 1 teaspoon baking soda
- pinch salt optional and to taste
- 1/2 cup mini semi-sweet chocolate chips heaping
Instructions
- Preheat your oven to 350°F (175°C). This ensures that your muffins will bake evenly and rise beautifully.
- In your blender, combine the medium ripe banana, large egg, creamy peanut butter, honey, and vanilla extract. Blend until smooth and creamy, scraping down the sides if necessary.
- To the blended mixture, add the baking soda and a pinch of salt. Blend again until everything is well combined and creamy.
- Using a spatula, gently fold in the mini semi-sweet chocolate chips. This ensures that they are evenly distributed throughout the batter.
- Spray your mini muffin tin with cooking spray or line it with mini muffin liners. Spoon the batter into each muffin cup, filling them about 3/4 full.
- Place the muffin tin in the preheated oven and bake for 10-12 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on them to avoid overbaking!
- Let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy them warm or store them for later!
Notes
- Use classic store-bought creamy peanut butter for best texture and flavor; avoid natural or homemade peanut butter.
- Store muffins in an airtight container at room temperature for up to three days, or freeze for up to three months.
- Try adding cinnamon, chopped nuts, or different fruits for seasonal flavor variations.
- Mini chocolate chips work best as they melt perfectly and distribute evenly.
- Overmixing the batter can make muffins dense; blend just until combined.