I have an assistant in the kitchen these days. She learned how to say “up” and requests to sit on the counter every time I make anything. As “helpful” as she is, I have to work quick before she drops something or adds in a mystery ingredient.
I wanted to make something that wasn’t a traditional sugary baked good. Julia has a newfound love of chocolate chips but I am pretty careful about what she eats. These super simple muffins are flourless, oil free, and free of refined sugar. Plus, they’re mini so they’re perfect for her little hands. Even my mom commented on how good they are and she doesn’t share my love of chocolate + peanut butter.
I also wanted to make something in the blender because sometimes I don’t feel like getting out the mixer and like I said, I need to move quick. The blender doesn’t just have to be for drinks and smoothies! (though I make an excellent vodka slushy…)
I have to move anything remotely sharp and breakable. One of the best things about this recipe is you throw the few ingredients directly into the blender, turn it on for about 30 seconds, then you’re done.
One of the best things about this Wolfgang Puck blender is that though it looks like glass, it’s actually made from copolyester which is a really durable, BPA-free plastic. Lots of products are made with it- water bottles, baby bottles, food storage containers, etc. It’s clear like glass and won’t cloud in the dishwasher. Our new kitchen has a tile floor and in the few months that we’ve been here, I’ve already dropped a few things and broken them. Anything shatter resistant is a big bonus for my clumsy hands and super helpful toddler fingers.
It’s also a very pretty blender – it looks great on my counter – and it’s really powerful!
- 1 medium sized, ripe banana, chopped into a few pieces
- 1 egg
- ½ cup creamy peanut butter
- 2 Tablespoons honey
- 1 Tablespoon vanilla extract
- ¼ teaspoon baking soda
- ⅛ teaspoon salt
- ¼ cup mini chocolate chips
- Preheat your oven to 400 degrees and spray a mini muffin pan with non-stick spray. Set aside.
- To a blender, add the chopped banana, egg, peanut butter, honey, vanilla, baking soda, and salt.
- Blend on low for about 30 seconds or until fully combined and smooth. I scraped down the side once then finished blending.
- Pour in the chocolate chips and stir.
- Use a medium cookie scoop to portion out the batter into 16 muffin tins.
- Add a couple extra chocolate chips to the top of each muffin.
- Bake for 8-9 minutes.
- Let cool then use a butter knife to loosen and remove from the pan.
Thank you to Eastman Tritan for sponsoring this post. All opinions are my own, as always.