Banana, peanut butter and chocolate… a match made in heaven! Moist FLOURLESS mini muffins that are only 80 calories each!
Sometimes less is more! And this recipe is super simple, only requiring 8 ingredients and blender to prepare. This is definitely my quickest recipe to date.
This week has been intense! Moving and graduating from university (finally, after 7 years, two degrees and honors! Ok… I’ll insert a cliche cap throw pic!). Being so busy this week means I have had very little time to do any cooking 🙁 but that didn’t stop me from whipping up these super quick, when I say super quick- literally 5 minute prep time, delish blender PB muffins. YUM!
Even though I have been pretty excited to move, moving itself is a nightmare. And what happens when you move into a new house is… you have NO idea where all the beautiful natural lighting spots are 🙁 Natural lighting is so important when taking foodie pics! I will now probably spend hours this week trying to find the perfect location and times to take my pics. Yes life of a foodie revolves around light and timing haha. SO sorry for the lack of pics for this recipe!
Ah perfectly moist muffins and oozy chocolate chips. Afternoon snacks have never tasted so yum!
Not only is this muffin recipe flourless, it is also refined sugar free, dairy free, gluten and grain free and oil free. Even though it lacks many of the “normal” muffin ingredients, this recipe packs a punch when it comes to taste and texture.
flourless peanut butter chocolate chip blender muffins
- 1/2 c vanilla vegan protein powder (can omit or use whey)
- 1 large banana
- 3/4 c natural peanut butter (I used Buff Bake high protein PB)
- 1/4 c sugar free maple syrup (or agave/pure maple syrup)
- 1 egg
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1/2 c dairy free choc chips
- 1/4 c natural sweetener (can sub in coconut palm sugar to make it a little more brown sugar-y)
- 1/4 tsp salt
- Preheat oven to 200C. Line a 12 hole mini muffin tray with silicon muffins molds or baking paper and set a side.
- Place all ingredients, except the choc chips, into the blender. Blend on high for a minute or so until the batter is smooth.
- Stir in the choc chips * do not blend them just mix in with a spoon*
- Spoon one tablespoon of the batter into each muffin hole, the batter should fill approx. 3/4 of the muffin hole.
- Bake for 8-10 minutes (depending on your oven- muffins should be slightly springy and an inserted toothpick will come out slightly dirty), allow muffins to sit in the tray for 10 mins.
- Place muffins on a wire cooling rack and allow to cool completely.
Serves 16-18 mini muffins
Nutrition – 80 cals, Protein 5, Carbs 4, Fat 4.5
~Using a normal size muffin tray – this batter will make approx 6-8 normal sized muffins. However, large muffins will require longer cooking time approx. 10-13 mins.
Made a Miss K recipe? Be sure to tag me on instagram and #MissK_J6 so I can check out all your amazing recreations!