Chocolate Peanut Butter Blender Muffins Recipe
Try this Chocolate Peanut Butter Blender Muffins Recipe recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 6
vegetarian
white meat free
tree nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1/4 teaspoon salt
- 1 large egg
- 1/2 teaspoon pure vanilla extract
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 cup creamy peanut butter
- 3 tablespoons packed brown sugar
- 1/4 cup greek yogurt or sour cream
- 1 cup old-fashioned oats (see note)
- 2 and 1/2 tablespoons unsweetened cocoa powder (i us
- 1 medium banana (the more ripe the sweeter the muffins)
- chocolate chips chunks, shredded coconut or chopped nuts (optional)
- Carbohydrate 9.17418360596154 g
- Cholesterol 55.9937499991716 mg
- Fat 13.293188059349 g
- Fiber 0.560736111584507 g
- Protein 3.81712250128707 g
- Saturated Fat 6.13339722292076 g
- Serving Size 1 1 regular size muffin (45g)
- Sodium 80.4098055335229 mg
- Sugar 8.61344749437704 g
- Trans Fat 0.915697805744907 g
- Calories 166 calories
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.
