Peanut Butter Banana Chocolate Chip Blender Muffins

4.58 from 130 votes

Peanut Butter Banana Chocolate Chip Blender Muffins - a simple, flourless muffin might right in the blender!

Prep Time 5

Cook Time 8

Total Time 13

Servings mini muffins

Preheat the oven to 400° F 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.
1 medium ripe banana, 1 large egg, ½ cup creamy peanut butter, 2 Tablespoons honey, 1 Tablespoon vanilla extract, ¼ teaspoon baking powder, ⅛ teaspoon salt
Blend on low for about 30 seconds or until fully combined and smooth. Scrape down the sides, if needed.
Pour in the chocolate chips and stir to evenly distribute.
¼ cup mini chocolate chips
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.

Use regular peanut butter like Skippy Natural or Jif Natural—not the kind that separates.
Store leftovers in an airtight container at room temperature for up to 5 days.
Can be frozen in a freezer bag with air pressed out for up to 3 months.

Recipe slightly adapted from Averie Cooks