Throw a handful of ingredients into the blender and you’re minutes away from flourless Peanut Butter Banana Chocolate Chip Muffins!
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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…)
INGREDIENTS
Below is a list of ingredients and helpful tips. Scroll down for the full recipe card.
BANANA – A ripe, medium banana. Cut into approximately 1″ pieces.
EGG – One large egg.
PEANUT BUTTER – 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 SODA – For rise.
SALT – For balance.
MINI CHOCOLATE CHIPS – Optional, but chocolate chips pair perfectly with peanut butter and banana.
TOOLS FOUND ON AMAZON TO HELP YOU
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.
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
Peanut Butter Banana Chocolate Chip Blender Muffins
Ingredients
- 1 medium ripe banana chopped into a few pieces
- 1 large egg
- ½ cup creamy peanut butter
- 2 Tablespoons honey
- 1 Tablespoon vanilla extract
- ¼ teaspoon baking powder
- ⅛ teaspoon salt
- ¼ cup mini chocolate chips
Instructions
- 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 powder, 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.
Notes
Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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This post was originally sponsored by Eastman Tritan.
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I love these muffins but found out my fiancé is allergic to peanuts. Can I substitute cashew butter or sunflower butter?
Hi Mish. I have not tested with cashew or sunflower butter. A Google search says cashew butter can be substituted 1:1 with peanut butter in baking, but you lose flavor. I’m thinking you might be better off finding a cashew butter-specific recipe, but if you try, let me know!
Melissa! I tried with cashew butter today and it tastes sweeter, less salty. But still very very good!
Oh good! I read that bit about adding extra salt, but I forgot to mention it. Thanks for reporting back!
I have been using sunflower butter and they are delicious
Is there no flour in this recipe for banana,peanut butter chocolate chip muffins
They are flourless
I made these twice with baking soda. They were delicious, but did not rise at all. I made these today and put the same amount of baking powder. They came out just like the picture shown here
I’ve made these so many times but now I need to test again to see if I typo’d…
I just made these and they taste amazing!!!!
Yay 🙂
Thank you so much for this muffin recipe, my kids love them! I was wondering if I could add an extra egg for more protein? Thanks!
I’m glad your kids like them! I haven’t tested with an additional egg to see how much it changes things.
No flour? Turned out flat and dense. Took forever to cook.
Hmm, they do sink a bit but they only take 8-9 minutes (not “forever”). Is your baking powder fresh?
Is this semi sweet choc chips? Or regular choc chips. I can only find mini semi sweet chips.
Whichever you like will work, but yes, these are semi sweet.
Amazing
Thanks, Rachel!
We love these! We’ve been making them for a while now and they always turn out great! I’m starting to make extra to freeze to have on hand for busy school mornings.
Good idea! Thanks for reporting back 🙂
I tried peanut butter and banana chocolate chips blender muffins today and they were yummy I was a bit worried when their was not flour but wow so yummy .
Thanks, Beverly!
I doubled the recipe, used a teaspoon of baking powder, and added an extra egg. Kept everything else the same. I also made them in a standard sized muffin tin and baked for about 15 minutes. Turned out great and the kids loved them.
happy to hear that, thanks for letting me know!