Chocolate Peanut Butter Blender Muffins

Chocolate Peanut Butter Blender Muffins is a gluten free and lacto ovo vegetarian recipe with 6 servings. One portion of this dish contains around 7g of protein, 8g of fat, and a total of 179 calories. For 31 cents per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. It works best as a side dish, and is done in approximately 17 minutes. A mixture of vanillan extract, unsweetened cocoa powder, egg, and a handful of other ingredients are all it takes to make this recipe so scrumptious. This recipe is liked by 29 foodies and cooks. It is brought to you by Crunchy Creamy Sweet. With a spoonacular score of 49%, this dish is good. Similar recipes are Flourless Peanut Butter Chocolate Chip Mini Blender Muffins, Flourless Double Chocolate Peanut Butter Mini Blender Muffins (gluten-free) Flourless Double Chocolate Peanut Butter Mini Blender Muffins (gluten-free), and Peanut Butter Banana Blender Muffins.

Servings: 6

Preparation duration: 2 minutes

Cooking duration: 15 minutes

 

Ingredients:

¾ teaspoon baking powder

¼ teaspoon baking soda

1 medium banana (the more ripe, the sweeter the muffins)

3 Tablespoons packed brown sugar

¼ cup creamy peanut butter

1 large egg

¼ cup Greek yogurt OR sour cream

1 cup old-fashioned oats (see note)

¼ teaspoon salt

2 ½ Tablespoons unsweetened cocoa powder (I used Hershey's)

½ teaspoon pure vanilla extract

Equipment:

muffin tray

oven

ice cream scoop

blender

frying pan

cutting board

wire rack

Cooking instruction summary:

Line a regular size muffin pan with 6 liners. Set aside.Preheat oven to 375 degrees F.Place all ingredients in a blender. Blend for 20 seconds, until the ingredients start to come together.Scrape sides of blender jar.Blend 20 to 25 seconds more until the batter is smooth. It will look a little grainy from the oats.If desired, stir in chocolate chips or any other add-ons into the batter OR leave them to sprinkle on top of muffins.With a regular size ice cream scoop (with a spring release), scoop the batter into prepared pan. Top with chocolate chips.Bake muffins for 15 to 18 minutes OR until the tops are domed, with cracks.Cool muffins for 10 minutes in pan.Transfer onto a cooling rack or wooden cutting board and cool completely.

 

Step by step:


1. Line a regular size muffin pan with 6 liners. Set aside.Preheat oven to 375 degrees F.

2. Place all ingredients in a blender. Blend for 20 seconds, until the ingredients start to come together.Scrape sides of blender jar.Blend 20 to 25 seconds more until the batter is smooth. It will look a little grainy from the oats.If desired, stir in chocolate chips or any other add-ons into the batter OR leave them to sprinkle on top of muffins.With a regular size ice cream scoop (with a spring release), scoop the batter into prepared pan. Top with chocolate chips.

3. Bake muffins for 15 to 18 minutes OR until the tops are domed, with cracks.Cool muffins for 10 minutes in pan.

4. Transfer onto a cooling rack or wooden cutting board and cool completely.


Nutrition Information:

Quickview
177k Calories
7g Protein
7g Total Fat
23g Carbs
6% Health Score
Limit These
Calories
177k
9%

Fat
7g
12%

  Saturated Fat
1g
11%

Carbohydrates
23g
8%

  Sugar
9g
11%

Cholesterol
31mg
10%

Sodium
210mg
9%

Caffeine
4mg
2%

Get Enough Of These
Protein
7g
14%

Manganese
0.79mg
40%

Phosphorus
175mg
18%

Magnesium
53mg
13%

Fiber
3g
13%

Selenium
8µg
12%

Copper
0.21mg
10%

Vitamin B3
1mg
9%

Potassium
303mg
9%

Vitamin B6
0.17mg
8%

Zinc
1mg
8%

Vitamin E
1mg
8%

Iron
1mg
8%

Vitamin B2
0.11mg
7%

Calcium
55mg
6%

Vitamin B1
0.08mg
6%

Folate
21µg
5%

Vitamin B5
0.5mg
5%

Vitamin B12
0.14µg
2%

Vitamin C
1mg
2%

Vitamin A
57IU
1%

Vitamin D
0.17µg
1%

covered percent of daily need
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Food Trivia

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