Skip to main content New this month
Get the Allrecipes magazine

Flourless Peanut Butter Chocolate Chip Blender Muffins

Rated as 3.62 out of 5 Stars

"A flourless muffin made with 8 everyday ingredients. This soon-to-be favorite recipe's just needs a quick mix in the blender for the easiest baking of your life."
Added to shopping list. Go to shopping list.

Ingredients

24 m servings 237 cals
Original recipe yields 6 servings (6 muffins)

Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 400 degrees F (200 degrees C). Spray a muffin tin with cooking spray.
  2. Combine peanut butter, banana, honey, egg white, almond extract, baking soda, and sea salt in a blender; blend until smooth. Stir chocolate chips into the batter with a wooden spoon.
  3. Pour batter into the prepared muffin tin, filling each cup 3/4 full.
  4. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 9 minutes. Cool in the tin for 5 minutes; transfer to a baking rack to cool completely.

Footnotes

  • Cook's Notes:
  • Any kind of nut butter works in place of the peanut butter.
  • Substitute vanilla extract for the almond extract if desired.

Nutrition Facts


Per Serving: 237 calories; 15.3 g fat; 22 g carbohydrates; 6.6 g protein; 0 mg cholesterol; 216 mg sodium. Full nutrition

Similar recipes

Reviews

Read all reviews 7
  1. 8 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

Not a tablespoon of almond extract or vanilla!!! Only a teaspoon! They are great if made this way!

Most helpful critical review

1 Tbs of almond extract was disgusting. Not edible at all.

Most helpful
Most positive
Least positive
Newest

Not a tablespoon of almond extract or vanilla!!! Only a teaspoon! They are great if made this way!

1 Tbs of almond extract was disgusting. Not edible at all.

These came out great. I subbed sunflower seed butter and vanilla extract (1 tsp) and baked them in mini muffin tins. I did 9 minutes but will probably do 8 next time.

I used vanilla extract instead of almond extract ,and I doubled the recipe .it was ready in 18 min.

I used the vanilla extract substitute and also had to use a regular size muffin tin. They tasted great, but had to be baked much longer and still were a little under cooked. Great little recipe...

I made these as written using the vanilla extract substitution.They took longer to bake than what the recipe states to get the clean toothpick and then the centers were still uncooked. I will b...

it was awful,