Every Friday I share a recipe I am curious to try, have tested (approved or disapproved), or have developed myself. This is miscellany‘s thirteenth installation of Finger-lickin’ Fridays!
Flourless Peanut Butter Chocolate Chip Mini Blender Muffins
So looking forward to trying out this recipe! Combining ingredients in a BLENDER?! Talk about an easy/quick cleanup (especially compared to my stand mixer) and not to mention, FUN! Bonus #1? These are gluten-free, grain-free, soy-free, dairy-free, oil-free, and refined sugar-free. Bonus #2? They are right around 100 calories! A smart way to handle those sweet tooth cravings!
Makes: About 17 muffins
- 1 medium 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)
- 3 tablespoons honey (agave 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
- Preheat oven to 400F. Prepare mini muffin pans by spraying very well with floured cooking spray, or grease and flour the pans; set aside. If keeping gluten-free for health reasons, simply use cooking spray or grease the pan.
- To the canister of a blender, add first 7 ingredients, through optional salt, and blend on high speed until smoothy and creamy, about 1 minute.
- Add chocolate chips and stir in by hand; don’t use the blender because it will pulverize them.
- Using a tablespoon or small cookie scoop that’s been sprayed with cooking spray (helps batter slide off spoon or scoop easily), form rounded 1 tablespoon mounds and place mounds into prepared pans. Each cavity should be filled to a solid 3/4 full.
- Bake for 8 to 9 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 their small size and oven variance, make sure to watch your muffins closely, and bake until done. Allow muffins to cool in pans for about 10 minutes, or until they’ve firmed up and are cool enough to handle.Notes:
- Muffins are best fresh, but will keep airtight at room temperature for up to 5 days, or in the freezer for up to 4 months.