Peanut Butter Blender Mini Muffins (Gluten Free)


These little mini muffins are my kids favorite!  They pop them for snack, breakfast or when we are going to be in the car for awhile.  And the best parts? They are healthy, quick and easy to make!  Everything goes straight in the blender and you blend!  Done in 30 seconds with the flip of a switch!


You just combine eggs, bananas, peanut butter, honey, vanilla, and baking soda in a blender and blend.  When that’s done, stir in some mini chocolate chips.  I went with dark but semi-sweet or milk is fine too.


These muffins are gluten-free, grain-free, soy-free, dairy-free, oil-free, refined sugar-free, and they come in at under 100 calories each based on  my calorie calculator.  Even less if you don’t add the chocolate chips but that’s not going to happen in my world.

Because there’s no flour to fluff them up and provide the normal amount of cakiness found in a muffin, I was a bit worried that they may turn out like a thick fudge, but I was wrong. The egg, baking soda (remember the post about what baking soda does?) and banana did the trick to give them the cakiness and bounciness you want in a muffin.

I used oragnic, regular peanut butter for this recipe.  I am not sure how natural peanut butter would make these turn out since it tends to be more runny and oily then regular peanut butter.  It can also separate in baked goods. But if someone tries it, please let me know!

I baked the muffins in my mini muffin pans and they only took 9 minutes to bake. I filled the cavities to a solid 3/4 full. Don’t be surprised if they’re nicely domed in the oven, but fall a bit as they cool.  Kind of like the picture below.


I haven’t tested the recipe as full size muffins yet but I am sure it can be done. You’ll probably get about 7 or 8 muffins and I’d start watching the clock at about 14 minutes and go from there.


You may want to just double the recipe.  They go very quickly!  The muffins freeze beautifully and you can keep them in the freezer to toss into lunches or for an easy snack when your peanut butter and chocolate cravings hit!

Serving Size: 1 muffin

Peanut Butter Blender Mini Muffins (Gluten Free)

The fastest and easiest homemade muffins ever made!

5 minPrep Time:

10 minCook Time:

15 minTotal Time:

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  • 1 cup peanut butter (I recommend using classic store bought peanut butter)
  • 2 large eggs
  • 2 medium sized very ripe bananas
  • ½ teaspoon baking soda
  • 1 tablespoon vanilla
  • 2 tablespoons honey
  • 1/3 cup optional toppings of choice: dark mini chocolate chips, coconut, raisins, craisins


  1. Preheat oven to 400F. Prepare mini muffin pans by spraying very well with cooking spray or grease and flour the pans; set aside.
  2. In the canister of a blender, add first 6 ingredients and blend on high speed until smooth and creamy.
  3. Add chocolate chips and stir in by hand.
  4. Using a tablespoon, form 1 rounded tablespoon into prepared pans. Each should be filled to a solid 3/4 full.
  5. Bake for 8 to 9 minutes, or until the tops are set, domed and springy to the touch.
  6. 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.

21 Day Fix: 2 Muffins= 1 Y, 1 tsp

Calories: Approx 99 with chocolate chips Approx 65 without



Chocolate Chip Banana Zucchini Muffins




Yes, more zucchini.  And, yes, I bake.  I actually love to bake!  My body doesn’t love when I bake.  I am still working on taking baked goods and making them healthy.  For me it seems harder than when I am cooking actual meals.  Though I do have to say that this recipe was pretty easy to make healthy.

My kids love muffins.  I make them for them to eat before school.  These Chocolate Chip Banana Zucchini Muffins are SO soft, moist and flavorful from the combination of the finely shredded zucchini and sweet mashed banana and they are healthy!  No oil, very low in sugar, no dairy, no eggs!  The no eggs, I wasn’t really looking to do honestly.  That came about because I had no eggs and was to lazy busy to go to the store and get some.  So I started researching egg alternatives and found flax seed eggs.  I already had the ground flax seed and since flax is so good for you, I figured it was a win win situation!  They stick with you throughout the morning as well.  No hunger pains an hour after eating!



So you start by combining all the wet ingredients together (looks gross) in a bowl.  Quick side note on the zucchini, you want to grate it on the smallest size.  No one wants huge chunks of zucchini in their muffins.  There is no need to squeeze all the moisture out.  Since we are not using oil we want the moisture so the muffins aren’t dry.  If there is a lot of liquid that is in the bottom of your bowl after grating the zucchini, you can dump that out.

In the mixing bowl of a stand mixer I placed all of the dry ingredients and give it a quick whisk to make sure it was evenly distributed.  I then added the paddle attachment and added the wet ingredients to the dry.  Mix on low only till everything is combined!  DO NOT OVER MIX!  Below is the complete recipe!  Enjoy!



Serving Size: 1 muffin

Chocolate Chip Banana Zucchini Muffins

Oil, Dairy and Egg Free muffins packed with bananas and zucchini!

15 minPrep Time:

20 minCook Time:

35 minTotal Time:

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  • 1½ cups whole wheat flour
  • 1/2 tsp Himalayan pink salt
  • 1/2 tsp baking soda
  • 2 tsp baking powder
  • 1 tsp cinnamon, ½ tsp nutmeg
  • 2 flax eggs (2 tbsp ground flaxseed + 6 tbsp water)
  • 2 medium sized ripe bananas, mashed
  • 1/4 cup brown sugar
  • 1 tbsp unsulfured molasses
  • 2 tsp vanilla extract
  • 2 tsp lemon juice
  • 1 cup shredded zucchini
  • 3/4 cup + extra for sprinkling on top, mini dairy, soy, nut free chocolate chips


  1. Pre-heat oven to 350*F.
  2. Grease a muffin pan with non-stick cooking spray.
  3. Mix the ground flax seed with the water in a large mixing bowl.
  4. Stir and leave it to thicken while preparing the dry ingredients.
  5. In a medium size bowl, mix together the flour, salt, baking soda, baking powder, cinnamon and nutmeg. Stir together until the spices are evenly distributed throughout the flour.
  6. Grate the zucchini (see notes).
  7. The flax "eggs" should be ready by this point.
  8. Add the mashed banana, sugar, molasses, vanilla extract, lemon juice and grated zucchini to the flax "eggs". Whisk together.
  9. Stir in 3/4 cup of chocolate chips.
  10. Slowly add and mix the wet ingredients into the dry ingredients until they are combined. Do not over-mix.
  11. Using a 1/4 cup measuring cup, spoon the batter into the muffin pan.
  12. Bake for 18- 22 minutes until an inserted toothpick comes out clear and your muffin tops are golden.
  13. Cool in the pan for 5 minutes before removing them.


Grate the zucchini on the small side and pack a 1 cup measuring cup. Drain off the excess liquid but do not squeeze all the liquid from the zucchini.