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.
We’re so glad you enjoyed the recipe – AND that you made it your own! Thank you for sharing your modifications and the results. :)
We haven’t tried it but, yes, any nut butter should work! It will, obviously, change the taste but should still give you yummy muffins!
Hmmm, there must be another issue. If you simply do the math based on the ingredients listed, it’s nowhere close to 2-1/2 cups. And agave aside, this recipe tasted horrible … they were inedible. Can you please have someone double check the recipe? We were so excited when we saw the recipe this morning and had all the ingredients. And it went straight in the trash.
I am confused. Does the recipe work or not?
Good cup cakes. I didn’t have any peanut butter powder, peanut butter or peanut butter chips so I had to substitude. I used Biscoff cookie butter, powdered buttermilk and no chips. I don’t usually make the best choices when substituting, but these tasted quite good.
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