Like Healthier Hostess Cupcakes: Flourless Double Chocolate, Peanut Butter, & Banana Mini Muffins

I have, again, been remiss in posting as our family has been living out of suitcases for a month or so and then moved across a few states. Life is chaotic most days, but I recently found myself craving the need to bake in a new home surrounded by boxes. Therefore, I am doing the second best option and posting something decadent and healthy for those that are willing to brave the summer heat by turning on the oven....if you're not willing to turn your oven on yet, bookmark this recipe, because they are truly worth trying! Even the kids love them!

I cannot get over how these delicious mini-muffins don't taste like they have healthy ingredients!--Ok, except for the chocolate chips on top. The best part is, the blender/food processor does all the work for you. Here is the original recipe from Dashing Dish that also shows nutritional information. Thank you for such an awesome recipe, Katie! I have adapted the recipe to use DARK chocolate cocoa, semi-sweet mini chocolate chips, (these latter two ingredients make it 'double dark') and added flaxmeal (this affects fat content a bit). Feel free to try it with peanut butter chips instead if you prefer more of a peanut butter flavor. Or skip the chips and frost for healthier cupcakes. Either way, the banana and peanut flavors make for terrific pairing with the chocolate. My daughter thinks she's getting cake when these come out.

Oh guys.....I am in awe of how delicious these muffins are--we are calling them chocolate 'treats' in our house. They have the softness and texture of a cupcake. I have made them several times now...you will think you are cheating on your diet when eating these...we even took them on a picnic in the mountains last month. Here are some pictures of that glorious day where the mini-muffins were just part of the delights:

And here are the mini-muffins (or cupcakes) thawing out from our cooler:

Flourless Double Chocolate, Peanut Butter, and Banana Mini-Muffins


Adapted from www.dashingdish.com

Yield: 12 regular sized muffins or 24 mini-muffins

• 1 ¾ cups old fashioned oats
• 3 egg whites
• ¾ cup cocoa powder (I use Hershey’s Special Dark Chocolate Cocoa)
• 1 ½ bananas (this makes ½ cup mashed banana)
• ½ cup plain, fat-free Greek yogurt
• ½ tsp. vinegar (or ½ tsp. cream of tartar)
• 1 ½ tsp. baking powder
• 1 ½ tsp. baking soda
• ¼ tsp. salt
• 1 cup hot water
• ½ cup baking stevia OR 1 cup sweetener of choice that measures like sugar (I like raw sugar)
• 1 Tbsp. ground flaxseeds (also called ‘flaxmeal’)
• ½ cup creamy peanut butter, ‘natural’ preferred
• 1 cup semi-sweet mini-morsels (or more)

Preheat oven to 350 degrees.

Line a 24 cup mini muffin pans with silicone mini muffin liners, or spray muffin tin with non-stick cooking spray. OR, you can use one 12 cup regular muffin tin pan. Set aside. 

Place the peanut butter in a mug or microwave safe bowl, and microwave for 30-45 seconds, or until melted.

In a blender, (or food processor), mix all of the ingredients together. Blend until oats are ground and mixture is smooth. (The batter will be sort of liquid-y, but that’s ok!)

Divide batter between muffin tins. Sprinkle each muffin top with mini-chocolate chips, dividing them evenly.

Place muffin tin(s) in the oven and bake for 12-15 minutes, or until a toothpick comes out clean. 

Cool muffins before removing from pan. ENJOY!!!