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.
When you do the math, it actually does equal 2.5 cups. We have tested the recipe many times and have always gotten 10 muffins. Sorry yours were not good, the agave really does help sweeten them a lot. That was definitely our mistake and we apologize.
I’ve made these twice already with great results. I saw that the original posting had no sweetener in it other than the banana and I didn’t think that was right, so I added 1/4 cup sugar. I don’t use almond milk as an everyday milk and had some leftover evaporated milk to use up, so I used that in place of the almond milk. Turned out great. The second time, I needed to use up some buttermilk, so I used that and it turned out great, also! "Super Duper Good" from my kids and my mom, who is gluten intolerant, said they were really good with a wonderful texture. I like them best cold as all the flavors really shine through. Great job Blendtec!
Oh and I did get 10 muffins each time. I probably could have gotten 11 if I wanted to!
I did substitute a flax egg, I’m thinking my muffin pan is on the larger side.So when I put in the 1/4 cup it looked like such a small amount, I added more. They still taste great!
Yes, I followed the recipe and they turned out pretty good.
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