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Flourless Peanut Butter Chocolate Chip Muffins made with eight simple and healthy ingredients. This soon to be favorite recipe’s a quick mix in the blender for the easiest baking of your life!
This flourless peanut butter chocolate chip muffin recipe is an oldie, but a goodie! I tested and reshot the recipe months ago, but have been staring at the new edited photos forever trying to remember for the life of me which recipe it was I reshot.
GAH!!! I have so many recipes I can’t keep track anymore.
Actually, what happened is I posted the original recipe with the original photos on Facebook page and it went viral. Why, I have no idea???
The photos were horrible. I think I shot the original with my iPhone. Apparently, not everything has to be pretty for Facebook.
Anyway, it was at that moment I remembered the exact recipe these photos belonged to. Good grief.
I’m getting old! I’m glad I finally found their home because these healthy peanut butter chocolate chip muffins are too good to go wasted.
Prepped in a blender, these goodies take less than 10 minutes to prep and 10 minutes to bake. Luscious, creamy, chocolatey muffins in 20 minutes?
Sign me up, or rather, sign you up! Now go grab your blender and make some!
Healthy Peanut Butter Chocolate Chip Muffins
Ingredients
- 1 banana, very ripe
- 1/2 cup peanut butter, or nut butter of choice
- 1 egg white
- 3 tablespoons honey
- 1 teaspoon almond extract
- 1/4 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1/2 cup mini chocolate chips, or dairy free chocolate chips
Instructions
- Preheat oven 350 F. Prepare a muffin tin with nonstick cooking spray or silicone muffin liners.
- To a blender, add all ingredients except mini chocolate chips and blend until smooth.
- Add chocolate chips and stir into the batter by hand. Fill muffin cavities 3/4 full.
- Bake 9 minutes at 350 F or until a toothpick can be removed clean.
- Cool in the pan 5 minutes before removing and transferring to a wire baking rack to cool another 5 minutes.
- Store muffin in the refrigerator up to 7 days or in the freezer up to 60 days.
Video
Notes
- For Paleo, substitute cashew or almond butter.
- My Amazon shop has more products similar to those used for this recipe and that I recommend to my weight loss clients.
- If you enjoy this recipe, check out my cookbook for more delicious recipes!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Lol…thought you didn’t like pb in your diet! Lol
Hi Megan wondering what I can substitute the egg white for so that it would be vegan
Thanks
Hi Jillian, I have not tested this recipe without the egg so I have no idea if it will work without it. You could try a flax egg or an egg substitute like this one: https://rstyle.me/+uGxV6FKD8-UqoYm6SvmdiA
HI Megan,
Should these bake at 400 or 350? Or put them in at 400 then drop it to 350? Both temps are listed. Thanks- These are delish!!
It should be 350!
Hey, I just tried this recipe. My husband is allergic to bananas. Can I subsitute apple sauce? Not sure how much to use?
I haven’t tried, but I’m guessing applesauce will be way too wet for the batter. Maybe try some soaked dates.
Yum! Those muffins! Trying them now!
Enjoy!!!
Your Muffins look great. Hope you are having a great day and thanks so much for sharing with Full Plate Thursday this week.
Come Back Soon!
Miz Helen
Great combination! Thanks for linking up with What’s Cookin’ Wednesday!
Megan, I’m working on a muffin recipe that is so similar! I hope my final tweak turns out as good as yours look. Yum! Gotta love easy and not too many ingredients.
Have a wonderful weekend!
Yum! I can’t wait to see how it turns out Jill. If they’re similar to these, them I’m sure they will be delicious. You can never go wrong with chocolate & nut butter.