Learn How To Make Flourless Peanut Butter Chocolate Chip Mini Blender Muffins!

Learn How To Make Flourless Peanut Butter Chocolate Chip Mini Blender Muffins!

Erika Carter

Breakfast can be one of the toughest meals of the day. Normally, we barely have any time to get ourselves ready for work and the kids ready for school, that breakfast is an afterthought.

We just grab something quick and go, which might not always be the healthiest or tastiest option.

Since they say breakfast is the most important meal of the day, why not kick-start your morning with a healthy breakfast, that takes barely any time to make and can be prepared days in advance!

This recipe for Flourless Peanut Butter Chocolate Chip Mini Blender Muffins from Averie Cooks is super easy and takes less than a minute to whip up the batter. How awesome is that?!


Not only are these tasty little muffins flour-free, they’re also: gluten-free, grain-free, soy-free, dairy-free, oil-free and refined sugar-free. Oh, and they’re also only 100 calories each. Have a couple of these and a piece of fruit in the morning and you’ve got yourself a hearty breakfast!


This recipe makes 17 servings and all you’ll need are:

– One banana

-One egg

– 1/2 cup of peanut butter

– 3 tablespoons of honey (you can substitute the honey for agave or maple syrup)

– 1 tablespoon of vanilla extract

– 1/4 teaspoon of baking soda

– Pinch of salt

– 1/2 cup of chocolate chips

First, preheat your oven to 400 degrees F. Then, prepare mini muffin tins and spray them with cooking spray or grease them.

Toss the first seven ingredients in a blender. Don’t add the chocolate chips because the blender will pulverize them.


Then blend on high-speed until all the ingredients are well incorporated, or about one minute.



Then stir in the chocolate chips. Grab a tablespoon or small cookie scoop and scoop tablespoon-sized mounds of batter into the muffin tins. Each tin should be 3/4 filled.

Bake for about 8-9 minutes or until the tops are set, domed, springy to the touch, and a toothpick comes out clean, Averie Cooks says. These muffins are rather small so watch them carefully, each ovens’ temperature varies.

Once they’re done baking, allow them to cool for 10 minutes, then enjoy! These muffins will stay good for up to five days at room temperature, or up to four months in the freezer.

And voila!


Delicious little muffins that are as much healthy as they are tasty!



A perfect breakfast on the-go for all you busy ladies out there!


What do YOU think of this awesome recipe? Tell your friends about it and SHARE the love, pass it on!



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