Breads and Batters ·
Chocolate ·
Dairy-free ·
Desserts ·
Gluten Free ·
Peanut Butter ·
56 comments
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Peanut Butter Chocolate Flourless Muffins
These moist, chocolatey muffins are gluten free, dairy free, oil free and refined sugar free.
Overview
Total time: 30 S
Servings: 10
Calories: 130
Ingredients
- 1/3 cup unsweetened almond milk vanilla
- 1 ripe banana
- 1 large egg
- 1/3 cup peanut butter creamy
- 2 tsp. vanilla extract
- 3 tbsp. unsweetened cocoa powder
- 1/2 tsp. baking soda
- 1/2 tsp. baking powder
- 1/4 cup peanut butter chips optional
- 3 tbsp. peanut butter powder
- 3 tbsp. agave (or honey or maple syrup)
Nutritional Information
- Serving Size: 1 muffin
- Fat: 6g
- Saturated Fat: 2g
- Cholesterol: 20mg
- Sodium: 135mg
- Carbohydrates: 15g
- Fiber: 2g
- Sugar: 9g
- Protein: 5g
Instructions
- Preheat oven to 375°F.
- Add all ingredients except peanut butter chips to WildSide+ or FourSide jar and secure lid.
- Select "Dips" cycle or blend on a Medium to Medium-Low speed for 30 seconds.
- Stir in peanut butter chips.
- Pour batter into greased or lined muffin tin (about ¼ cup batter per muffin). Optionally, sprinkle chocolate chips on top.
- Bake for 15-18 minutes or until done.
Notes
The peanut butter powder is used to cut down fat and calories. If you'd like, you can use another 1/3 cup of peanut butter instead of the powder but you'll want to decrease the almond milk to 3 tbsp.
Thank you!
Our apologies – there is a missing ingredient. We are working on getting the issue resolved. There should be 3 tbsp of agave (or honey or maple syrup), however, that should not decrease the recipe to 5 muffins. The size of the banana will also have an affect on the amount of batter but it doesn’t explain half of the amount. We have tested this recipe many times and have always gotten 10 muffins with about 1/4 cup of batter in each.
If you wanted to, you can simply order it (the Betty Lou’s Just Great Stuff) online at Amazon or Vitacost (I’m sure there are other places, but those are my two go-to online stores). Never thought to use a peanut powder myself, plus since there’s the issue of aflatoxin (mold) in peanuts, we make it a point not to have too much (this affects organic as well). Then I’ve heard that supposedly Arrowhead Mills’ Organic Peanut Butter is safer than most others because of the way the peanuts are stored (?). Then again, I’ve also heard that it’s in ALL peanuts (peanut butters) no matter what and to avoid the mold completely, you’d have to use Jungle Peanuts (which are completely different). I’ve never had them. And to be completely safe, one can simply use almond butter in place of PB in a recipe (albeit a different flavor). So yah, your idea of using almond butter instead might be a good thing. A bit different, but I’m sure still yummy. I might give that a try. :)
Can you/Has anyone used something other than PB in this recipe such as sunflower butter?
I am allergic to almonds and peanuts… Thanks!
I made the following modifications: 2 medium bananas, 2/3 c chunky peanut butter, no PB powder, coconut sugar, 1/4 c. hemp hearts, chocolate chips. 15 minutes and delicious and very fudgy.
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