Peanut Butter Chocolate Chip Blender Muffins

24 muffins


10 minutes

  • 1 cup smooth and salted peanut butter
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 tablespoons heavy cream or whole milk
  • 2/3 cup sugar
  • ¼ cup + 2 tablespoons almond flour
  • 1 ½ teaspoons baking soda
  • 1/8 teaspoon salt
  • ¼ cup mini semi-sweet chocolate chips
  1. Preheat oven to 350 degrees. Oil mini muffin tins using a cooking spray and place the pan in the freezer until ready to be used.
  2. In a high-speed blender, pulse together the wet ingredients until combined. About 3 pulses.
  3. Add dry ingredients and pulse again until just barely combined, about 5 pulses. Using a silicone spatula, stir in chocolate chips.
  4. Spoon dough evenly into frozen greased mini muffin pan. Optional: smooth using the back of a spoon for a shiny finish, or add a sprinkle of chocolate chips to the top of each.
  5. Bake for 8 minutes and let cool completely before removing from the pan. Pack in an airtight container once completely cooled and store for 3 days.