Wholesome Chocolate Banana PB2 Blender Muffins

Whip up a batch of these quick, guilt-free chocolate banana muffins in just minutes! Made right in a blender using wholesome ingredients like banana, egg, cocoa powder, and reconstituted PB2 almond butter, this recipe yields 5 moist, protein-rich treats. Topped with a sprinkle of chocolate chips, they make an effortless, low-calorie snack or breakfast on the go. This post was originally sponsored by PB2 on 2/17/2019 and has been updated with new tips and tricks.

Why We Love It

• Incredibly Easy Cleanup: Since the entire batter is mixed right in a blender, you only have one dish to wash!
• Naturally Wholesome: Packed with real food ingredients, no heavy flours, and minimal added sugar.
• Smart Macros: Thanks to PB2 almond, you get that rich, nutty flavor and a boost of protein with a fraction of the fat.
• Small-Batch Perfection: Perfectly sized to make just 5 muffins, meaning no waste and instant gratification.

Baking with PB2 Almond

Powdered almond products like PB2 Almond are a game-changer for lighter baking! By pressing out the natural oils, you are left with a low-calorie, high-protein flour alternative. When reconstituting or blending it directly into liquid-heavy batters (like this banana and egg base), it absorbs moisture efficiently while imparting a rich, roasted almond flavor and a tender, cake-like crumb without the heavy calories of traditional nut butters.

Tips & Tricks for Success

• Use a Ripe Banana: The riper and more speckled your banana is, the sweeter and more naturally moist your muffins will be.
• Grease the Tin Well: Because these flourless-style blender muffins can be delicate, make sure to thoroughly grease your 5 muffin cups or use silicone liners.
• Let Them Cool: As tempting as it is to eat them piping hot from the oven, let the muffins cool completely in the tin so they firm up and are easy to release with a rubber spatula.

Frequently Asked Questions (FAQs)

Can I make these without a blender?

A blender is the easiest way to break down the banana and get a smooth, uniform batter. However, if you don’t have one, you can thoroughly mash the banana with a fork, whisk in the wet ingredients, and stir in the dry ingredients until smooth.

What kind of sweetener should I use?

Liquid or powdered stevia works wonderfully here, but you can easily substitute it with monk fruit sweetener, erythritol, or even a splash of maple syrup or honey if you aren’t strictly low-sugar.

Can I double the recipe?

Absolutely! If a batch of 5 isn’t enough, simply double all the measurements and bake a full 10-count muffin tin.

Storage & Freezing Instructions

• Refrigerator: Store leftover muffins in an airtight container in the fridge for up to 3 to 4 days.
• Freezer: These freeze surprisingly well! Place them in a freezer-safe bag for up to 1 month.
• Reheating: Pop a chilled or frozen muffin in the microwave for 15–20 seconds to bring back that freshly-baked warmth and melty chocolate chip experience.