Flourless Double Chocolate Peanut Butter Mini Blender Muffins -- Sunday Comfort When You Finally Exhale

MLK Day. Josie off school. Polar cold continued.

Drove Wednesday, short.

Gayle was stable. Relief.

Sunday: lasagna.

When Gayle’s update came back stable, something in me finally unclenched — and Sunday felt like the right day to let the oven do some of the heavy lifting. I wasn’t up for anything elaborate, but I needed to make something with my hands, something warm and a little indulgent, just for us. These little blender muffins were exactly right: chocolatey, peanut-buttery, done in under thirty minutes, and the kind of thing that makes a cold January kitchen smell like everything is going to be okay.

Flourless Double Chocolate Peanut Butter Mini Blender Muffins

Prep Time: 10 min | Cook Time: 12 min | Total Time: 22 min | Servings: 24 mini muffins

Ingredients

• 1 cup creamy peanut butter (natural or regular)
• 2 large eggs
• 1/3 cup honey or pure maple syrup
• 1/4 cup unsweetened cocoa powder
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon baking soda
• 1/4 teaspoon fine sea salt
• 1/2 cup semi-sweet or dark chocolate chips, divided

Instructions

1. Preheat & prep. Preheat your oven to 350°F. Lightly grease a 24-cup mini muffin tin with cooking spray or line with mini paper liners.
2. Blend the batter. Add the peanut butter, eggs, honey, cocoa powder, vanilla, baking soda, and salt to a blender. Blend on medium speed for about 30 seconds until smooth and fully combined, scraping down the sides once if needed.
3. Fold in chocolate chips. Pour the batter into a bowl and fold in all but about 2 tablespoons of the chocolate chips by hand — you want them distributed through the batter, not pulverized.
4. Fill the tin. Spoon the batter evenly into the prepared mini muffin cups, filling each about 3/4 full. Scatter the reserved chocolate chips on top of each muffin.
5. Bake. Bake for 10–12 minutes, until the tops are just set and a toothpick inserted in the center comes out with only a few moist crumbs. Do not overbake — they firm up as they cool.
6. Cool & serve. Let the muffins cool in the tin for 5 minutes before transferring to a wire rack. Serve warm or at room temperature. Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

Nutrition (per serving)

Calories: 105 | Protein: 4g | Fat: 7g | Carbs: 9g | Fiber: 1g | Sodium: 85mg