These Peanut Butter Chocolate Chip Mini Muffins are sweetened with honey, gluten free, and dairy free! They are made in a blender for a easy clean-up, and bake in less than 10 minutes.
Ya’ll, this recipe has been a saving grace lately. I just finished round one of the 21 day fix, and the last week, I was craving something sweet. I had done fine until that last week. There was just something that was screaming SWEET, SWEET…and I remembered that I had saved this recipe from Averie Cooks, and I’m so glad I did.
Refined sugar free, yay! No gluten, yay! Only 99 calories per muffin, yay! So many wins in one little muffin. I didn’t really follow the food plan on the 21 day fix. I just can’t stick to something so structured. I did use the calorie goal from their book, and I have tracked everything in My Fitness Pal. It has worked. I lost 5.8 pounds in those 21 days. I only measured myself for the final week, and just in that final week I lost 4.61 inches (in one week!). So just me being extremely mindful of what I was putting into my mouth, and not having any refined sugar was key.
I plan on starting round two today! No, I won’t follow the meal plan this time either. I just can’t put myself into eating from containers. I know it’s about portion control, but honestly I don’t mind using my digital scale in the kitchen to keep portions normal. I’ll share my progress with y’all on Instagram, so be sure to follow me!
Ok, so these muffins. Let me tell y’all, I was kinda iffy on muffins made without flour, and made in a blender, but there is something so perfect about the flavors and textures. They are fluffy, just like you want a muffin to be. They rise (not a lot), just like you want a muffin to do. And they have chocolate chips in them! You could totally leave the chocolate chips out, I have, and they were still perfect.
The mini size is perfect, because one is enough to satisfy my sweet tooth, and I feel good about it, because it was sweetened with honey. Do you taste bananas? Eh, sort of. But only if your banana was perfectly ripe. I had a major craving and made these with a banana that wasn’t quite ripe yet, and it really tasted like banana.
The one thing I did do that was outta this world amazing….I used Baker’s Extract from Rodelle. Y’all that stuff is so tasty! It can pretty much replace any vanilla extract when chocolate is involved because Baker’s Extract has hints of vanilla and chocolate. They really took these muffins up a step!
- 1 ripe banana, peeled
- 1 egg
- 1/2 cup creamy peanut butter
- 3 tablespoons honey
- 1 teaspooon Rodelle Baker's Extract or vanilla extract
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 1/2 cup mini semi sweet chocolate chips
- Preheat oven to 400 degrees. Spray a mini muffin tin with non stick cooking spray. Toss together everything, but the chocolate chips into a blender, and blend until smooth. Stir in the chocolate chips with a spoon. Measure out one tablespoon, and place batter into the muffin cups. Bake for 9 minutes. Remove from the oven, and allow to cool before removing from the muffin cups.
Nutrition Information:Yield: 19 Serving Size: 1
Amount Per Serving: Calories: 82 Total Fat: 5g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 10mg Sodium: 67mg Carbohydrates: 9g Net Carbohydrates: 0g Fiber: 1g Sugar: 6g Sugar Alcohols: 0g Protein: 2g