Chiropractic Healing and Wellness Center

Dr. Misty O'Toole, Wellness Chiropractor in Natrona Heights | 724-224-2100


Flourless Double Chocolate Peanut Butter Mini Blender Muffins

These springy, bouncy little muffins are perfect as a chocolate-peanut butter fix ... and they're EASY! And better yet, they're gluten-free, dairy-free, oil-free and use no refined sugars. The ingredients are simple with no flour, ground oats, almond meal, grains or specialty flours.

The ripeness of your banana will determine how much of it you'll taste. The less ripe the banana, the less you'll taste it, but the muffins will be less sweet. Though, a very ripe banana is faint and muted by all the chocolate.

Yield: 17 mini muffins

Prep Time: 5 mins

Cook Time: 8-12 mins, or until done


  • 1 Med/Lg ripe banana, peeled; a large banana will increase baking time by a few mins.
  • 1 Lg egg
  • Heaping 1/2 C creamy peanut butter
    (Classic store-bought recommended since natural & organic peanut butter can separate.)
  • 1/3C unsweetened natural cocoa powder
  • 3 Tbsp honey; Substitutes: Agave, brown rice syrup or even maple syrup
  • 1 Tbsp vanilla extract
  • 1/4 tsp baking soda
  • Pinch salt, optional and to taste
  • Heaping 1/2 C mini semi-sweet chocolate chips, plus more for sprinkling on muffin tops
    (If you only have full-size, chop them a bit)

Preheat overn to 400°F. Prepare mini muffin pans by spraying very well with cooking spray or grease the pans; set aside.

In a blender (or food processor), 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; The blender will pulverize them.

Drop rounded 1 tablespoon mounds into prepared pans. Each cavity should be filled to a solid 1/4 full.

Sprinkle each muffin with a generous pinch of chocolate chips.

Bake for 8-12 minutes, or until the tops are set (domed & springy to the touch), and a toothpick inserted into the center comes out clean. With a medium banana, bake time should be about 8-9 minutes and 11-12 minutes for a large banana. With the mini size and oven variance, watch your muffins closely, and bake until done.

Let cool in pans for about 10 to 15 minutes, or until they've firmed up and are cool enough to handle. Muffin tops will flatten as they cool.

Muffins will keep in an airtight container at room temperature for up to 5 dyas, or in the freezer for up to 6 months. The muffins get softer over time and taste better on days 2-3 after the flavors have married.


Source: Recipe courtesy of Avery Cooks