FLOURLESS DOUBLE CHOCOLATE PEANUT BUTTER MINI MUFFINS

Flourless Double Chocolate Peanut Butter Mini Blender Muffins – NO added refined sugar, flour, or oil and only about 100 calories!! Naturally gluten-free! They taste AMAZING, are MY KIDS FAVORITE, and are made in your blender!!

The muffins are ridiculously soft, moist, rich, decadent.That’s a good thing because like all mini food, these babies are so poppable. One after the next, down they go.

I recently made this for Iftar boxes for a few of my friends and the feedback I got was, "what the hell were these babies??? Did it have caramel? One friend asked hmm was there raspberry in it?? LOL I just laughed and said to wait for the post :)) 

One unique thing about the 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 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 a chocolate for breakfast,  I won’t judge.

I made the batter in my 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.

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)
1/3 cup unsweetened natural cocoa powder
3 tablespoons honey (agave, brown rice syrup, or maple syrup may be substituted)
1 tablespoon vanilla extract
1/4 teaspoon baking soda
pinch salt, optional and to taste
heaping 1/2 cup mini semi-sweet chocolate chips + more for sprinkling muffin tops

DIRECTIONs:

1. Preheat oven to 400F. Prepare mini muffin pan by spraying very well with cooking spray or grease the pans; set aside.
2. To a Blender , add first 8 ingredients, through optional salt, and blend on high speed until smooth and creamy, about 1 minute.
3. Add heaping 1/2 cup chocolate chips and stir in by hand; don’t use the blender because it will pulverize them.
4. 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.
5. Sprinkle each muffin with a generous pinch of chocolate chips.
6. 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. Due to the mini size and oven variance, watch your muffins closely, and bake until done. 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.