The most amazing Healthy Chocolate Chip Muffins that are whipped up in a blender in no time. Ready in only 20 minutes these gluten free, grain free muffins taste incredible! Topped with salted peanuts and dark choc chips!
These muffins could not be easier to make, I’m talking less than 5 minutes in the blender then 20 minutes to bake!
Better yet these muffins are completely grain-free made with a mix of peanut butter, eggs, honey, maple syrup, sour cream, and baking powder!
There’s no flour involved yet they are light, fluffy and so delicious! Here’s what you need to make them;
Ingredients – What You Need
- Peanut butter – this is main ingredient for the muffin batter, use a good quality, organic peanut butter if possible.
- Eggs – an essential rising agent and packed with nutrition.
- Sour cream – you can substitute 2 mashed bananas for a dairy-free alternative
- Maple syrup & honey – natural sweeteners.
- Vanilla – make sure to use extract and not essence which is synthetic.
- Peanuts & Chocolate chips – these are to top the muffins so add as little or as much as you like!
- Baking powder – helps the muffins rise.
- Avocado oil spray, coconut oil, or butter – choose one for greasing the muffin tin
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How to Make Healthy Chocolate Chip Muffins (Grain Free)
Put all ingredients except the peanut and chocolate chips in a blender.
Blitz until smooth and creamy.
Pour the muffin mixture into greased muffin tin and top with chocolate chips and peanuts.
Bake in the oven then leave to cool on a wire rack.
There’s nothing better than a warm batch of super soft muffins topped with the perfect combination of salty peanuts and sweet dark chocolate.
Sooooo good, you guys!
How to Store Leftovers and Freeze
These muffins store really well for up to one week stored in a sealed container.
You can also freeze the muffins (make sure to wrap in plastic wrap and aluminum foil) and thaw as needed.
Other Variations to Try
You can swap the chocolate chips for any kind you like, white chocolate chips are delicious too!
You can also try different nuts, pistachios and roasted almonds are some of my favorites.
You can also add in things like citrus zest and dried fruits. Why not turn baking into a fun and creative day choosing different toppings for whatever you fancy.
Top Tips for Making Healthy Chocolate Chip Muffins
- To check the muffins are done insert a toothpick into the middle and make sure it comes out clean.
- You can use any kind of chocolate chips you like.
- Feel free to swap the peanuts on top for any nuts you like.
- Use a good quality peanut butter for best results.
- Make sure to use vanilla extract and not essence which is unnaturally flavored.
- Make sure your baking powder is in date as it loses its effectiveness over time.
More Healthy Desserts You Might Like
- Chocolate Chunk Cookies (gluten free, grain free, dairy free)
- Chocolate Chunk Oatmeal Bars (gluten free, dairy free)
- Fudgy Flourless Brownies (gluten free, grain free, dairy free)
Healthy Chocolate Chip Muffins (Grain Free)
Ingredients
Ingredients for the Muffins
- Avocado oil spray (For greasing muffin tin - can also use butter or virgin coconut oil)
- 2/3 cup sour cream (substitute 2 medium ripe bananas for dairy free)
- 2 pastured eggs
- 1 cup organic natural peanut butter (either creamy or crunchy - I've used both and, due to the blending, the final texture is about the same)
- 3 Tbsp raw honey
- 3 Tbsp pure maple syrup
- 2 Tbsp pure vanilla extract
- 1 tsp aluminum free baking powder
- 4 tsp sea salt
- 1/4 cup dark chocolate chips (use Enjoy Life or similar brand for dairy free)
Ingredients for the Topping
- 3 Tbsp dry roasted and salted peanuts, chopped
- 1/2 cup dark chocolate chips (use Enjoy Life or similar brand for dairy free)
Instructions
- Preheat oven to 400 degrees.
- Grease a standard size muffin tin with avocado oil spray.
- Place all muffin ingredients except chocolate chips in blender and blend until mixture is creamy.
- Pour batter into greased muffin tin, filling each about 2/3 full.
- Sprinkle the 1/4 cup chocolate chips evenly over all, then use a butter knife to gently stir the chips into the batter, poking them down below the surface.
- Sprinkle the remaining chocolate chips and chopped peanuts evenly over all and place the muffin tin into the oven.
- Bake for 15 minutes, or until toothpick inserted in center comes out nearly clean (I pull them out a little before a perfectly clean toothpick because I'd rather a soft center than a dry one!).
- Allow to cool for 10 minutes in the pan (set a timer!), then remove by running a butter knife around the edge of each and gently lifting out. Transfer to a cooling rack to cool completely.
Notes
- To check the muffins are done insert a toothpick into the middle and make sure it comes out clean.
- You can use any kind of chocolate chips you like.
- Feel free to swap the peanuts on top for any nuts you like.
- Use a good quality peanut butter for best results.
- Make sure to use vanilla extract and not essence which is unnaturally flavored.
- Make sure your baking powder is in date as it loses its effectiveness over time.
Can you list the nutritional content on these?(fat,calories,sugar,nutrition)
Hi Tan,
Thanks for visiting! I don’t routinely calculate calorie or nutrient content of my recipes, so I don’t include those numbers when I post them on the blog either. However, I know many people do and fortunately, there are a number of great web sites with free nutrient calculators. Here’s one:
http://nutritiondata.self.com/
Just enter each ingredients and amount listed in the recipe, then divide by the number of servings, and it should give you what you’re looking for!
Think I could use plain greek yogurt instead of sour cream? Its snowing and I’m out of sour cream!
The greek yogurt would probably make a great substitute, Sara. I’d love to know how they turn out if you try it! 🙂
I ended up subbing almond butter and plain greek yogurt. I added 1/2 a banana too. So amazing!!!! This will be my go-to quick breakfast on the go!!! Thank you!
That’s great to hear, Sara!! I’ve wondered about subbing almond butter but just hand’t gotten around to trying it yet. Thanks so much for reporting back! 🙂
There’s a lot of other things I should be doing right now, but your muffins are calling my name. I’m going to have to make these asap. I would tonight, but the hubsies is getting ready to leave for a trip, so I’ve got to help him get ready. I’m thinking Thursday! I’ll send a pic and tell the changes I’m making for my diet. Yay. Thanks!
Ooh, yes – I’d love to hear how you adapt them to work for you, Rachael! 🙂
I LOVE THESE MUFFINS!! It’s my new favorite treat for sure. I ate 5 of them total yesterday. I just couldn’t stop. Lol. <3 I did go with the banana in place of the sour cream because I have a dairy allergy. I also used sun butter in place of the peanut butter and chopped walnuts in place of the peanuts. 🙂 I love how adaptable these are and can be made nut free so easily if you want, too. Ok, and I absolutely loved the amount of vanilla in the recipe. I would have never tried using 2 whole… Read more »
Your version sounds (and looks!) fantastic, Rachael! I’m so glad you jumped in and made adaptations to suit your tastes and needs. Maybe it’ll inspire others to jump in and have some fun tweaking the recipe too! 🙂