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Flourless Chocolate Peanut Butter Muffins Recipe

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4.1 from 5 reviews

These Flourless Chocolate Peanut Butter Muffins are a deliciously rich and moist treat made without any flour, relying on ripe bananas and natural peanut butter for texture and sweetness. Sweetened with maple syrup and enhanced with cocoa powder and a touch of vanilla, these muffins are perfect for a gluten-free or paleo-friendly snack or breakfast option. Optional chocolate chips and a peanut butter swirl add extra indulgence.

Ingredients

Main Ingredients

  • 2 eggs
  • 2 very ripe bananas (14 ounces)
  • 1/4 cup maple syrup
  • 2 tbsp avocado oil
  • 1 tbsp vanilla bean paste
  • 1/4 tsp sea salt
  • 1 cup natural peanut butter (no added oil, salt, or sugar), or cashew butter for Paleo
  • 1/2 cup cocoa powder
  • 1 tsp baking powder
  • 1/2 tsp baking soda

Optional Ingredients

  • 1/4 cup mini chocolate chips
  • 3 tablespoons mini chocolate chips (for decorating)
  • 12 teaspoons peanut butter (for decorating/swirl)

Instructions

  1. Preheat and prepare: Preheat your oven to 350ºF (175ºC). Lightly grease 12 slots of a muffin tin to prevent sticking.
  2. Blend main batter: Place eggs, ripe bananas, maple syrup, avocado oil, vanilla bean paste, sea salt, natural peanut butter, cocoa powder, baking powder, and baking soda into a high-powered blender. Blend starting on low speed, using a tamper to keep ingredients moving, and increase speed as needed until the mixture is smooth and fully combined.
  3. Alternative mixing method: If you don't have a high-powered blender, blend just the eggs and bananas until smooth. Then, manually mix the rest of the ingredients into the banana-egg mixture by hand until well combined.
  4. Add chocolate chips: Fold in 1/4 cup of the mini chocolate chips gently by hand into the smooth batter.
  5. Portion batter: Evenly divide the batter into the 12 prepared muffin tin slots.
  6. Add peanut butter swirl (optional): Place 1 teaspoon of peanut butter on top of each muffin. Use a toothpick to swirl the peanut butter into the chocolate batter creating a marbled effect.
  7. Decorate with chocolate chips: Sprinkle the remaining 3 tablespoons of mini chocolate chips evenly across the tops of the muffins if desired.
  8. Bake: Place the muffin tin in the oven and bake for 20-25 minutes, or until the muffins puff up in the middle and a toothpick inserted into the center comes out clean.
  9. Cool: Remove muffins from the oven and allow them to cool on a wire cooling rack for 15-20 minutes before carefully removing from the tin.
  10. Serve or store: Serve the muffins immediately or allow to cool completely to room temperature before storing them in an airtight container in the freezer for up to 1 month.

Notes

  • Use very ripe bananas for natural sweetness and better moisture.
  • Natural peanut butter without added oil, salt, or sugar is preferred for best texture and taste.
  • Avocado oil can be substituted with any neutral oil like canola or light olive oil.
  • Vanilla bean paste provides a richer vanilla flavor but pure vanilla extract can also be used.
  • Optional chocolate chips and peanut butter swirls add extra richness and texture but can be omitted for a simpler muffin.
  • Muffins freeze well. Thaw at room temperature before serving.
  • Ensure even mixing to avoid floury or lumpy texture since this recipe is flourless.

Find it online: https://recipeplenty.com/flourless-chocolate-peanut-butter-muffins-recipe/