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Happy Monday, my friends.
Hey. Fake it til we make it, right? It can be Monday and be happy if we believe in ourselves and try real hard.
Or, fine. Maybe not. Maybe we’ll all just be miserable because seriously. Monday. Again?
Of course, I’m coming at you on this gloomy morning with some chocolate. That has to help things right? Especially since this is HEALHTY chocolate. Chocolate that is good for you. Chocolate that comes without the guilt. Yesssssss. Happy Monday, indeed.
You guys might remember my Blueberry Banana Blender Muffins from a few weeks ago. Well, I’ve switched up the flavors a bit and I’m back with a chocolate version.
These little muffins are packed with protein from peanut butter, they contain no flour (and no gluten, if you use gluten free oats!), they are sweetened with a banana and some honey, and they are basically a health food. Cocoa powder has antioxidants and stuff. <—- Or so I hear. I really am not a health food type of blogger and I’m just regurgitating things I’ve heard from smart people at this point. 😉
Anyway, we love these muffins in my house. I make them for breakfast and my kids get super excited.
They eat them as afternoon snacks as well. They’re pretty filling from all of the fiber and protein, but they totally taste like a treat, so my kids are happy about that!
For awhile I was getting away with serving these as dessert, but my kids eventually caught on that if I feed it to them for breakfast, it’s not a dessert. They now demand my homemade brownies in place of these fudgy muffins after dinner, but we had a good run.
These are quick to prepare. I use my high-powered blender for these, but any blender should work just fine. You could also use a food processor. I love that there is one one dish to clean up when you’re done too!
My chocolate banana bread recipe makes a nice breakfast, if you’re in the mood for something a bit less healthy. 😉
Chocolate Banana Blender Muffins
Ingredients
- 1 medium ripe banana
- 1 large egg
- 1/2 cup peanut butter
- 1/4 cup oats
- 1/4 cup honey
- 1/4 cup cocoa powder
- 1 teaspoon vanilla extract
- Chocolate chips for sprinkling on top
Instructions
- Preheat oven to 350 degrees. Line 6 muffin wells with paper liners.
- Add the banana, egg, peanut butter, oats, honey, cocoa powder, and vanilla to a blender and blend until smooth and creamy.
- Spoon batter into prepared muffin tin and sprinkle the tops with chocolate chips.
- Bake for 12-14 minutes or until a tester comes out clean.
- Cool on a wire rack before serving.
Teresa says
Hi, Karly,
I can’t wait to make these. They are going on my diet foods list since they are gluten free and that will make me feel so good about enjoying them! 🙂
You are the best! Keep these great recipes coming.
Cearrow Sillman says
I made these tonight and they are the first gluten free muffin I love! The center was a tad undercooked and gooey which I enjoyed! Can’t wait for the kids to have these for breakfast. Question- can I make these or any other muffins and freeze? And how would I thaw them? How long are they good for without freezing? Thanks so much!
Karly says
I haven’t tried freezing these myself, so I can’t say for sure. If you try it, let me know how they turn out!
Hope the kids enjoyed them!
clare burg says
cocoa powder and honey does not make this sugar free at all. Both of those have sugar in it.
Karly says
Hi Clare! I never said these were sugar free. They are refined sugar free – I use unsweetened cocoa powder and honey in place of refined sugar.
Jamie Boxey says
Are you using natural peanut butter? With or without salt?
Karly says
I use regular Jif peanut butter. Mine is salted, but you could use without if you’re watching your sodium intake.
Lori says
Can you provided the calorie and nutritional content for these?
Karly says
I don’t provide this, but you can type the recipe into any of the online nutritional calculators and find that information. 🙂
Lacey says
Do these need stored in the fridge or just in a bag in the pantry? It’s just me and my little one so one batch gives us leftovers and I want to make sure I store them properly. Will definitely be making more of these in the future!
Karly says
I store them on the covered on the counter, but you could keep them in the fridge if you wanted to.
Tanya says
Can you use doughnut pan instead of muffin pan. Kids will think they are better than muffins.
Karly says
Yeah, I think that would work fine. Just adjust the baking time as needed.
Bethany @ athletic avocado says
The fudginess of these muffins in UNREAL! Starting my day with chocolate is ALWAYS a good idea!
Karly says
Agree! 🙂 Chocolate is never a bad option.
Jeff @ Savvy Oven says
I love them cuz they are so easy to make! The fastest and sweetest dessert ever!
Shawn @ I Wash You Dry says
These muffins look so good! I love that you used your blender to mix them up. I definitely need to try these!
Karly says
Thanks, Shawn!
Sandy says
Hi Karly, did you use rolled oats? Can’t wait to try these! Thanks!
Karly says
Rolled or quick oats will work fine here since they’re going in the blender anyway. 🙂
Roberta says
Morning Karly, have you tried these with a nut free substitute ? I’d love to make these for our school breakfast program (we feed 135 kids , 5 morning’s a week), but of course, we are a Nut Free school.
Have a great day,
Roberta in New Brunswick , Canada
Karly says
Hi Roberta!
I haven’t tried these with anything but peanut butter and almond butter, unfortunately. I would give sunbutter a try and see how that goes. I imagine it’ll work just fine, but definitely do a small test batch just to be safe. 🙂
Rahul @samosastreet.com says
These muffins looks so moist, delicious and full of flavors. Hope you had a great Valentine’s Day weekend.
Karly says
Thank you! Hope you enjoyed V-Day as well!
Janet says
These look so good! Just wondered if you could just mix these up in a bowl or do you have to use a blender? Thanks!
Joshua Hampton says
These muffins look so amazing. So moist and chocolatey. I can’t wait to take a bite out of them.