Flourless Peanut Butter Chocolate Chip Mini Blender Muffins
These easy muffins are just 100 calories and satisfy your peanut butter and chocolate cravings.
1 medium ripe banana, peeled
1 large egg
heaping 1/2 cup creamy peanut butter (I recommend using classic storebought peanut butter, and not natural or homemade)
3 tablespoons honey (agave or maple syrup may be substituted)
1 tablespoon vanilla extract
1/4 teaspoon baking soda
pinch salt, optional and to taste
heaping 1/2 cup mini semi-sweet chocolate chips
Preheat oven to 400F. Prepare mini muffin pans by spraying very well with floured cooking spray, or grease and flour the pans; set aside. If keeping gluten-free for health reasons, simply use cooking spray or grease the pan.
To the canister of a blender, add first 7 ingredients, through optional salt, and blend on high speed until smoothy and creamy, about 1 minute.
Add chocolate chips and stir in by hand; don’t use the blender because it will pulverize them.
Using a tablespoon or small cookie scoop that’s been sprayed with cooking spray (helps batter slide off spoon or scoop easily), form rounded 1 tablespoon mounds and place mounds into prepared pans. Each cavity should be filled to a solid 3/4 full.
Bake for 8 to 9 minutes, or until the tops are set, domed, springy to the touch, and a toothpick inserted into the center comes out clean, or with a few moist crumbs, but no batter. Due to their small size and oven variance, make sure to watch your muffins closely, and bake until done. Allow muffins to cool in pans for about 10 minutes, or until they’ve firmed up and are cool enough to handle. Muffins are best fresh, but will keep airtight at room temperature for up to 5 days, or in the freezer for up to 4 months.
2. Angel Food Cupcake
These cupcakes are only 60 calories and so easy to make!
- 1 Box of Angel Food Cake mix
- Cool Whip Free
- Fresh Strawberries (cut into quarters)
- cupcake liners
- Preheat oven to 350 degrees.
- Prepare Angel Food according to the directions.
- Spoon the batter into the cupcake liners about ¾ full (I used big cookie scoop). Will make about 41 cupcakes.
- Bake for 8 minutes until the top is slightly colored (not brown anymore)
- Allow to cool completely.
- Add 2 tablespoons of Cool Whip free to each cupcake
- Add 2 pieces of strawberries for decorations (2 quarters).
3. Secretly Healthy Brownies
If you’re like me and always crave chocolate, these are the perfect brownies to get your chocolate in without feeling guilty about it later because they’re only 87 calories!
Secretly Healthy 87 Calorie Brownies
- Calories calculated for 15 bars (not counting the optional add-ins)
- 2 cups finely grated zucchini (I firmly packed it in)
- 1 cup brown sugar
- 1 1/3 cup applesauce (I used unsweetened)
- 2 eggs
- 2 teaspoons vanilla
- 2/3 cup of flour (Can use Oat powder, or all purpose powder is fine)
- 1 cup cocoa powder
- 2 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- About a cup of chocolate chips and/or nuts
- -Frosting: 1/2 cup chocolate chips, 1/2 cup butterscotch chips, and 1/2 cup peanut butter melted together
- Preheat the oven to 350ºF. Grease a 9×13 inch pan.
- Mix together the zucchini, sugar, applesauce, eggs, and vanilla.
- Stir together the remaining ingredients and add to the wet ingredients, stirring until combined.
- Stir in the chocolate chips and/or nuts if using.
- Bake for about 55 minutes.
- Frost with the frosting if desired.
4. Chocolate Chip Mug Cake
This chocolate chip mug cake is easy and only 127 Calories!
- 3 tbsp (23g) white whole wheat flour or gluten-free* flour
- ⅜ tsp stevia powder
- ⅛ tsp baking powder
- 1/16 tsp salt
- ¼ tsp unsalted butter or coconut oil, melted
- 1 tbsp (15g) plain nonfat Greek yogurt
- 1 ½ tbsp (23mL) nonfat milk
- ¼ tsp vanilla extract
- 18 drops vanilla crème stevia, or to taste
- 1 tsp miniature chocolate chips
- Lightly coat a 1-cup ramekin with nonstick cooking spray.
- In a small bowl, whisk together the flour, powdered stevia, baking powder, and salt. In a separate bowl, stir together the butter, Greek yogurt, and milk.* Stir in the vanilla and vanilla crème stevia. Gradually mix in the flour mixture, about 1 tablespoon at a time, until just incorporated. Fold in ¾ teaspoon of chocolate chips.
- Spread the batter into the prepared ramekin, and gently press the remaining chocolate chips on top. Microwave on 30% POWER for 2 minutes 40 seconds (2:40). Let the mug cake cool for at least 2 minutes to allow the center to finish cooking through before enjoying.
Notes: For the gluten-free flour, use the following blend: 2 tbsp (15g) millet flour, ½ tbsp (4g) tapioca flour, ½ tbsp (3g) brown rice flour, and 1/16 tsp xanthan gum. I cannot guarantee that other gluten-free flours will work, but most store-bought gluten-free flour blends should work. Do not substitute coconut flour.
Whole wheat pastry flour or all-purpose flour may be substituted for the white whole wheat flour.
Any milk may be substituted in place of the nonfat milk.
You’ll use two types of stevia because too much of either type results in a very bitter aftertaste to the mug cake. Other sweeteners may be substituted in place of both the powdered stevia and vanilla crème stevia, but you may need to adjust the amount of flour or milk depending on the type of sweetener that you use. You’ll need the equivalent of 2 ½ tablespoons of granulated sugar.
If the yogurt and milk are cold, they will immediately re-solidify the melted butter. If this happens, microwave on HIGH for 6-8 seconds or until the butter re-melts; then proceed with the rest of the instructions.
It’s VERY important to microwave the mug cake on 30% power. This is set differently depending on the brand of microwave that you own. If microwaved on HIGH (full power) for a shorter time, the cake will be gummy, and the top may be overdone while the insides stay raw.
Microwave times may vary, depending on the wattage of your microwave oven. I used a 1000-watt microwave.
To bake the mug cake in a regular oven, bake at 350°F until the top feels firm to the touch and a toothpick inserted into the center comes out clean. I haven’t cooked the mug cake this way myself and can’t guarantee how long it will take, but check for doneness after about 12-14 minutes to start.
5. Cinnamon Roll Oatmeal Cookies
For the cookies:
- 1 cup (100g) instant oats
- ¾ cup (90g) whole wheat or gluten-free* flour
- 2 tsp ground cinnamon
- 1 ½ tsp baking powder
- ¼ tsp salt
- 2 tbsp (28g) coconut oil or unsalted butter, melted and cooled slightly
- 1 large egg, room temperature
- 1 tsp vanilla extract
- ½ cup (120mL) pure maple syrup
For the drizzle:
- 1 tbsp (14g) Greek yogurt cream cheese, softened
- 1 ½ tsp nonfat milk
- 8-12 drops vanilla crème stevia, or to taste
- Whisk together the oats, flour, cinnamon, baking powder, and salt in a medium bowl. In a separate bowl, whisk together the coconut oil, egg, and vanilla. Stir in the maple syrup. Add in the flour mixture, stirring just until incorporated. Chill the cookie dough for 30 minutes.
- Preheat the oven to 325°F, and line a baking sheet with parchment paper or a silicone baking mat.
- Drop the cookie dough into 15 rounded scoops onto the prepared sheet, and flatten to about half of their original height using a small spatula. Bake at 325°F for 11-14 minutes. Cool on the pan for 10 minutes before transferring to a wire rack.
- Just before serving, prepare the drizzle by stirring together the cream cheese, milk, and stevia in a small bowl. Transfer the mixture to a zip-topped bag, cut off a tiny piece of one corner, and drizzle on top of the cooled cookies.
Notes: It’s extremely important to measure both the oats and flour correctly using the spoon and level method or a kitchen scale. Too much of either will dry out the cookies and leave them crumbly instead of chewy.
Instant oats are also known as quick-cooking or minute oats. They come in large canisters, just like old-fashioned oats. They are not the ones in the small flavored packets of oatmeal. To make your own, add the same amount of old-fashioned oats to a food processor, and pulse 10-12 times.
For a gluten-free version, use gluten-free instant oats and the following gluten-free flour blend: ½ cup (60g) millet flour, 2 tablespoons (15g) tapioca flour, 2 tablespoons (17g) brown rice flour, and ½ teaspoon xanthan gum.
Neufchâtel (⅓-less fat) cream cheese may be substituted for the Greek yogurt cream cheese.
Any milk may be substituted for the nonfat milk.
You may substitute 1 ½ teaspoons of maple syrup, honey, or agave for the vanilla crème stevia. If you use this substitution, omit the milk as well.