Peanut Butter Banana Chocolate Chip Blender Muffins

Throw a handful of ingredients into the blender and you’re minutes away from flourless Peanut Butter Banana Chocolate Chip Muffins!

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…)

Tools you’ll need

• Blender – You don’t even need a mixing bowl for this recipe because you mix the whole thing in the blender. You don’t need a fancy one.
• Mini Muffin Pan – I also use this pan to make peanut butter brownie bites.
• Cookie Scoop – Using a cookie scoop makes portioning out the batter so easy. I have all sizes.

Ingredients

• Banana – A ripe, medium banana. Cut into approximately 1″ pieces.
• Egg – One large egg.
• Peanut Butter – I haven’t tested with a natural peanut butter, but I have a feeling you’d get different results. Stick with a traditional creamy peanut butter.
• Honey
• Vanilla Extract – For the best flavor, use pure vanilla extract and not imitation. I know it is pricey but I buy it in bulk at Sam’s Club or Costco.
• Baking Powder – For rise.
• Salt – For balance.
• Mini Chocolate Chips – Optional, but chocolate chips pair perfectly with peanut butter and banana.

How to make peanut butter muffins in the blender

1. Step One: To a blender, add a chopped banana, egg, the peanut butter, honey, vanilla, baking powder, and salt. Blend for approximately 30 seconds or until smooth. Scrape down the sides if needed.
   
2. Step Two: Stir in the mini chocolate chips until evenly distributed.
   
3. Step Three: Use a cookie scoop to portion out the batter until a mini muffin pan that has been lightly sprayed with non-stick spray. You should get about 16 muffins. Sprinkle extra chocolate chips on top, if you want.
   
4. Step Four: Bake for 8-9 minutes in a 400°F preheated oven. Once done, use a butter knife to pop each muffin out of the tray.

Enjoy!

FAQs

Can I double the batch?

Sure can, this recipe is easily doubled as long as your blender is large enough to hold everything.

You’ll likely have to make two batches since most mini muffin pans make 24 muffins.

Which peanut butter should I use?

I haven’t tested this recipe with natural peanut butter. I use regular grocery store peanut butter (I usually have Skippy Natural or Jif Natural…which isn’t the same as natural peanut butter that separates).

Doesn’t peanut butter have sugar in it?

Yes, most traditional peanut butters do have sugar but we aren’t adding any more to this recipe

Need more ways to bake with banana? Try these:

• Chocolate Banana Muffins
• Orange Banana Bundt Cake
• Easy Banana Bread
• Chocolate Covered Bananas
• Banana Pudding Cheesecake Bars

This post was originally sponsored by Eastman Tritan.

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