By I crossed the bridge to Anapra on Wednesday — the weekly visit, the taste-and-check ritual. The conchas were perfect (Lupita's hands are confident now — eight years of practice, eight years of Rosa's recipe, the hands know). I sat at the small table by the window and drank coffee and watched the neighborhood women come and go, and the watching was the prayer, and the prayer was: thank you, Rosa.
Watching Lupita’s hands move through Rosa’s recipe — confident after eight years of practice — reminded me that the best things we bake are never really about the recipe itself, but about what gets passed forward through the doing. I wanted to bring something home to make with my own hands that same afternoon, something small and warm and without fuss. These flourless mini muffins come together in a blender in minutes, but there is something in the mixing and the waiting and the smell that fills the kitchen that feels like exactly the right response to a Wednesday like that one.
Flourless Peanut Butter Chocolate Chip Mini Blender Muffins
Prep Time: 10 minutes | Cook Time: 12 minutes | Total Time: 22 minutes | Servings: 24 mini muffins
Ingredients
- 1 cup creamy peanut butter
- 2 large eggs
- 1/3 cup honey or pure maple syrup
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 1/2 cup mini chocolate chips, plus extra for topping
Instructions
- Preheat and prepare. Preheat your oven to 350°F (175°C). Lightly grease a 24-cup mini muffin tin with cooking spray or a thin coat of oil.
- Blend the batter. Add the peanut butter, eggs, honey, vanilla extract, baking soda, and salt to a blender. Blend on medium speed for about 30 seconds until the batter is completely smooth and uniform.
- Fold in the chocolate chips. Pour the batter into a mixing bowl and gently fold in the 1/2 cup of mini chocolate chips with a spatula so they are evenly distributed.
- Fill the tin. Spoon the batter into the prepared mini muffin cups, filling each about 3/4 of the way full. Scatter a few extra chocolate chips on top of each muffin if desired.
- Bake. Bake for 10–12 minutes, until the tops are set and a toothpick inserted into the center of a muffin comes out clean or with only a few moist crumbs.
- Cool before removing. Allow the muffins to cool in the tin for at least 5 minutes before gently running a butter knife around the edges and lifting them out. They firm up as they cool.
Nutrition (per serving, 2 mini muffins)
Calories: 155 | Protein: 5g | Fat: 11g | Carbs: 12g | Fiber: 1g | Sodium: 115mg