Description
These Flourless Chocolate Muffins with peanut butter are a moist, tender, and grain-free treat perfect for those avoiding flour and dairy. Made with ripe bananas, smooth peanut butter, and rich cocoa powder, these muffins are naturally sweetened with honey and offer a dense, chocolatey flavor with an optional touch of dark chocolate chips for extra indulgence.
Ingredients
Wet Ingredients
- 1 ½ cups (384 g) no stir smooth peanut butter
- 3 peeled ripe bananas (300 g), mashed
- 3 eggs (150 g, weighed out of shell), at room temperature, beaten
- 6 tablespoons (126 g) honey
Dry Ingredients
- ¾ cup (60 g) unsweetened cocoa powder (natural or Dutch processed)
- ¾ teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon kosher salt
Optional
- 1 ½ ounces miniature dark chocolate chips
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners or grease it lightly, then set it aside.
- Combine Wet Ingredients: In a large bowl, add the smooth peanut butter, mashed ripe bananas, beaten eggs, and honey. Use a handheld mixer to beat until the mixture is very well combined and smooth.
- Add Dry Ingredients: Add the unsweetened cocoa powder, baking soda, baking powder, and kosher salt to the bowl. Gently fold in with a spatula until just combined to avoid overmixing.
- Beat the Batter: Use the handheld mixer again to beat the batter until it becomes thick yet soft and as smooth as possible, ensuring all ingredients are well incorporated.
- Portion the Batter: Divide the batter evenly among the prepared muffin tin wells. Shake the tin back and forth gently to distribute the batter evenly within each cup.
- Add Chocolate Chips: Sprinkle miniature dark chocolate chips evenly on top of each muffin batter portion, if using.
- Bake Muffins: Place the muffin tin in the center of the preheated oven. Bake for approximately 25 minutes or until muffin tops are puffed, spring back when lightly pressed, and feel firm in the center.
- Cool the Muffins: Remove the muffins from the oven and allow them to cool for 10 minutes in the tin. Then transfer them to a wire rack to cool completely.
- Storage Tips: These muffins freeze exceptionally well in a well-sealed freezer-safe container. Defrost at room temperature or warm briefly in the microwave before serving.
Notes
- For best results, use ripe bananas as they add natural sweetness and moisture.
- No flour or grains are used, making these muffins suitable for grain-free diets.
- Ensure eggs are at room temperature to aid proper mixing and texture.
- Customize by adding dark chocolate chips or nuts for extra texture and flavor.
- Store leftovers in an airtight container at room temperature for up to 3 days or freeze for longer storage.
