Cooking and Serving: 40 minutes | 12 muffins
Ingredients
The structure of the muffin comes from the smooth nut butter and eggs. Even | The moisture and sweetness from the honey and banana. | The flavor comes from honey, cocoa powder, and peanut butter.
Description
Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes | Servings: 12 muffins
Ingredients
The structure of the muffin comes from the smooth nut butter and eggs. Even
The moisture and sweetness from the honey and banana.
The flavor comes from honey, cocoa powder, and peanut butter.
1 cup (256 g) peanut butter
2 mashed bananas (200 g)
2 “chia eggs”
4 tablespoons (84 g) honey
1/2 cup (40 g) unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon kosher salt
1 ounce miniature dark chocolate chips (optional)
Instructions
Syrup is much thinner than honey
To match honey’s sweetness and viscosity, try Lyle’s Golden Syrup instead. If.
you can’t find Lyle’s, I think light corn syrup (which is not at all the same as.
the dreaded high fructose corn syrup) should work, too.
FLOURLESS CHOCOLATE MUFFINS RECIPE
Prep Time: 15 minutes mins.
Cook Time: 25 minutes mins.
flourless chocolate muffins with mini chocolate chips in metal muffin tin.
chocolate muffins with mini chocolate chips in metal muffin tin.
This flourless chocolate muffins with peanut butter are moist and tender with no.
grains, no dairy, no flour and just a touch of honey!
INGREDIENTS
1 ½ cups (384 g) no stir smooth peanut butter.
3 (300 g) peeled ripe bananas, mashed.
3 (150 g (weighed out of shell)) eggs, at room temperature, beaten.
6 tablespoons (126 g) honey.
¾ cup (60 g) unsweetened cocoa powder, (natural or Dutch processed will.
¾ teaspoon baking soda.
¼ teaspoon baking powder.
¼ teaspoon kosher salt.
1 ½ ounces miniature dark chocolate chips (optional).
Preheat your oven to 350°F. Line the wells of a standard 12-cup muffin tin.
In a large bowl, place the peanut butter, bananas, eggs and honey, and beat.
with a handheld mixer until very well-combined.
Add the cocoa powder, baking soda, baking powder and salt, and mix with a.
spatula until just combined.
Beat the mixture again with a handheld mixer until very well-combined. The.
batter should be thick but soft and as smooth as possible.
Divide the batter evenly among the prepared wells of the muffin tin, and.
shake the tin back and forth to distribute the batter in an even layer in.
Sprinkle the optional miniature chocolate chips evenly on top of the batter.
Place the tin in the center of the preheated oven and bake until the tops of.
the muffins are puffed and spring back and feel relatively firm when pressed.
gently in the center (about 25 minutes).
Remove from the oven and allow to cool for 10 minutes in the tin before.
transferring to a wire rack to cool completely.
They freeze exceptionally well when placed in a well-sealed freezer-safe.
Defrost at room temperature or in the microwave.
INGREDIENTS
1 ½ cups (384 g) no stir smooth peanut butter.
3 (300 g) peeled ripe bananas, mashed.
3 (150 g (weighed out of shell)) eggs, at room temperature, beaten.
6 tablespoons (126 g) honey.
¾ cup (60 g) unsweetened cocoa powder, (natural or Dutch processed will.
¾ teaspoon baking soda.
¼ teaspoon baking powder.
¼ teaspoon kosher salt.
1 ½ ounces miniature dark chocolate chips (optional).
Preheat your oven to 350°F. Line the wells of a standard 12-cup muffin tin.
In a large bowl, place the peanut butter, bananas, eggs and honey, and beat.
with a handheld mixer until very well-combined.
Add the cocoa powder, baking soda, baking powder and salt, and mix with a.
spatula until just combined.
Beat the mixture again with a handheld mixer until very well-combined. The.
batter should be thick but soft and as smooth as possible.
Divide the batter evenly among the prepared wells of the muffin tin, and.
shake the tin back and forth to distribute the batter in an even layer in.
Sprinkle the optional miniature chocolate chips evenly on top of the batter.
Place the tin in the center of the preheated oven and bake until the tops of.
the muffins are puffed and spring back and feel relatively firm when pressed.
gently in the center (about 25 minutes).
Remove from the oven and allow to cool for 10 minutes in the tin before.
transferring to a wire rack to cool completely.
They freeze exceptionally well when placed in a well-sealed freezer-safe.
Defrost at room temperature or in the microwave.
Notes
Nutrition information is per muffin, is approximate, and should not be relied
Trans Fat: 0.004g | Cholesterol: 41mg | Sodium: 285mg | Potassium: 412mg |
Fiber: 4g | Sugar: 17g | Vitamin A: 79IU | Vitamin C: 3mg | Calcium: 47mg |
Nutrition information is automatically calculated, so should only be used as an
Stack of 3 brown muffins in light brown liners with one liner peeled down and a
bite taken on a black surface
of 3 brown muffins in light brown liners with one liner peeled down and a bite
taken on a black surface
A broken flourless chocolate peanut butter muffin
broken flourless chocolate peanut butter muffin
Flourless chocolate peanut butter muffins image showing them raw, baked, and
inside the tender muffins.
chocolate peanut butter muffins image showing them raw, baked, and inside the
Raw then baked flourless chocolate peanut butter muffin in a muffin tin, then
then baked flourless chocolate peanut butter muffin in a muffin tin, then broken