Flourless Mini Peanut Butter Chocolate Chip Muffins
User Reviews
4.7
Flourless Mini Peanut Butter Chocolate Chip Muffins
Description
Flourless Mini Peanut Butter Chocolate Chip Muffins blend mashed banana, egg, creamy storebought peanut butter, honey (or agave/maple syrup), vanilla extract, baking soda, and an optional pinch of salt. The batter is pureed until smooth using a blender, then chocolate chips are folded in by hand. The muffin pans are well-greased and floured to prevent sticking. Each cavity is filled about three-quarters full before baking at 400°F for 8 to 9 minutes. Muffins are done when their tops are set, domed, spring to touch, and a toothpick inserted comes out mostly clean with a few moist crumbs but no raw batter.
The result is a moist, tender mini muffin with chocolate chips dispersed throughout. Their small size allows quick baking and convenient portioning. They suit those looking for gluten-free baked goods, though ingredient choices may require confirming gluten-free status.
Ingredients
- 1 banana peeled, medium ripe
- 1 egg large
- peanut butter I recommend using classic storebought peanut butter, and not natural or homemade, heaping 1/2 cup, creamy
- 3 tablespoons honey agave or maple syrup may be substituted
- 1 tablespoon vanilla extract
- ¼ teaspoon baking soda
- pinch salt optional and to taste
- semi-sweet mini chocolate chips heaping 1/2 cup
Instructions
- Preheat oven to 400F. Prepare mini muffin pans by spraying very well with floured cooking spray, or grease and flour the pans; set aside. If keeping gluten-free for health reasons, simply use cooking spray or grease the pan.
- To the canister of a blender, add first 7 ingredients, through optional salt, and blend on high speed until smoothy and creamy, about 1 minute.
- Add chocolate chips and stir in by hand; don’t use the blender because it will pulverize them.
- Using a tablespoon or small cookie scoop that’s been sprayed with cooking spray (helps batter slide off spoon or scoop easily), form rounded 1 tablespoon mounds and place mounds into prepared pans. Each cavity should be filled to a solid 3/4 full.
- Bake for 8 to 9 minutes, or until the tops are set, domed, springy to the touch, and a toothpick inserted into the center comes out clean, or with a few moist crumbs, but no batter. Due to their small size and oven variance, make sure to watch your muffins closely, and bake until done. Allow muffins to cool in pans for about 10 minutes, or until they’ve firmed up and are cool enough to handle.
- Muffins are best fresh, but will keep airtight at room temperature for up to 5 days, or in the freezer for up to 4 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 17muffins
Amount Per Serving
Calories 93 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 93kcal | 5% |
| Carbohydrates | 10g | 3% |
| Protein | 2g | 4% |
| Fat | 6g | 9% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 3g | 18% |
| Cholesterol | 11mg | 4% |
| Sodium | 67mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 7g | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
You'll Also Love
