Flourless Chocolate Muffins
User Reviews
5
Flourless Chocolate Muffins
Description
Flourless Chocolate Muffins combine mashed ripe bananas and creamy peanut butter as their primary base, creating a moist and dense batter naturally free of flour. Cocoa powder adds a deep chocolate flavor, balanced by honey or maple syrup to bring sweetness without refined sugar. Baking soda leavens the muffins for a tender rise, while the optional dark chocolate chips contribute pockets of melted richness throughout. The baking process involves mixing wet and dry ingredients separately before combining them gently to maintain texture. Baked at 350°F for about 20 minutes, the muffins develop a soft texture with a slightly chewy crust from the cocoa powder and peanut butter.
These muffins offer a distinctive take on chocolate baked goods by relying on fruit and nut butter rather than traditional flour. Their moist crumb is ideal for a quick snack or breakfast, pairing well with coffee or milk. The use of ripe bananas naturally sweetens and moistens the batter, while peanut butter adds protein and a subtle nutty backdrop. Adding dark chocolate chips enhances the chocolate intensity and texture variation.
According to notes, these muffins store well covered at room temperature for up to three days or refrigerated for up to seven days, making them convenient for meal prep. Reheating briefly in the microwave refreshes their texture. The batter can also be whisked by hand or briefly blended, and a variety of sweeteners like honey, maple syrup, or agave can be used to suit taste preferences. Opting for creamy peanut butter helps achieve a smoother blend.
Ingredients
- 3 banana ripe
- 1 cup peanut butter creamy
- 2 large egg
- 1 tsp vanilla
- 1/4 cup honey or maple syrup
- 1/4 cup cocoa powder
- 1 tsp baking soda
- 1/4 cup dark chocolate chips optional
Instructions
- Preheat oven to 350 F.
- In a large bowl, mash the bananas.
- Then add the peanut butter, eggs, vanilla, and honey into the bowl. Whisk until they are well combined.
- Next, add the cocoa powder and baking soda into the bowl. Mix again until combined.
- Divide batter equally into greased pan. Top with dark chocolate chips.
- Bake for 18-20 minutes or until the toothpick comes out clean. Allow it to cool completely before serving.
Notes
- Store muffins covered at room temperature for up to 3 days or refrigerate for up to 7 days to extend freshness.
- Reheat muffins in the microwave before serving to restore softness.
- Use creamy peanut butter for best texture in the batter.
- Sweeteners like honey, maple syrup, or agave can be substituted according to taste.
- Mix batter by hand whisking or briefly in a blender, except chocolate chips which should be folded in last.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 205 kcal
% Daily Value*
| Calories | 205kcal | 10% |
| Carbohydrates | 19g | 6% |
| Protein | 7g | 14% |
| Fat | 13g | 20% |
| Saturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 31mg | 10% |
| Sodium | 203mg | 8% |
| Potassium | 300mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 10g | 20% |
| Vitamin A | 64IU | 1% |
| Vitamin C | 3mg | 3% |
| Calcium | 25mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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