Wednesday, February 10, 2016

Flourless Peanut Butter Mini Muffins

My friend, Meredith, texted me this recipe last night and asked if I had made these yet......well, approximately 30 minutes later I had! I was so intrigued by the ingredients and the method of making it all in the blender, I just had to right away! They were beyond easy and my kids literally gobbled them up for breakfast this morning. One of my sons said he ate 7 of them by the time I walked downstairs! Yay! A hit! I will be making these again and again. I'm sure you will be too!!!

On a side note, these mini-muffins are gluten-free, dairy-free and refined-sugar free! They are so moist and flavorful - you would never know!

The recipe comes from the blog Averie Cooks. Here is Averie's recipe word for word:


1 medium ripe banana, peeled
1 large egg
heaping 1/2 cup creamy peanut butter** (I recommend using classic storebought peanut butter, and not natural or homemade)
3 tablespoons honey (pure maple syrup may be substituted)
1 tablespoon vanilla extract
1/4 teaspoon baking soda
pinch salt, optional and to taste
heaping 1/2 cup mini semi-sweet chocolate chips

**<I only had natural peanut butter, so I added an extra Tbl of pure maple syrup to the recipe>


  1. Preheat oven to 400F. Prepare mini muffin pans by spraying very well with floured cooking spray, or grease and flour the pans; set aside. If keeping gluten-free for health reasons, simply use cooking spray or grease the pan. <I used mini-muffin paper liners - so glad I had these because they made the whole thing a breeze>
  2. To the canister of a blender, add first 7 ingredients, through optional salt, and blend on high speed until smoothy and creamy, about 1 minute.
  3. Add chocolate chips and stir in by hand; don't use the blender because it will pulverize them.
  4. Using a tablespoon or small cookie scoop that's been sprayed with cooking spray (helps batter slide off spoon or scoop easily), form rounded 1 tablespoon mounds and place mounds into prepared pans. Each cavity should be filled to a solid 3/4 full.
  5. Bake for 8 to 9 minutes, or until the tops are set, domed, springy to the touch, and a toothpick inserted into the center comes out clean, or with a few moist crumbs, but no batter.  Due to their small size and oven variance, make sure to watch your muffins closely, and bake until done. Allow muffins to cool in pans for about 10 minutes, or until they've firmed up and are cool enough to handle. Muffins are best fresh, but will keep airtight at room temperature for up to 5 days, or in the freezer for up to 4 months.

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