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:
covered percent of daily need
