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.
Yay! So glad everyone enjoyed them! Thanks for sharing your modifications and how they turned out. :)
Just made these muffins tonight. I didn’t measure 1/4 cup for each muffin. I just kept adding batter straight from the WildSide+ to 10 muffin cups until I got 10 equal portions.
Baking went well but unfortunately as soon as I pulled the muffins out of the oven and they began to cool, they fell :(
I did stir in the optional peanut butter chips, and I also used organic creamy peanut butter.
They tasted pretty good even though they were flat.
I think it was important to use a very ripe banana to get the sweetness.
(I also used Agave rather than the honey or maple syrup)
Any thoughts on how to avoid them from falling?
Cheers!
I made these today with Wow Butter and then added 1/3 cup of tahini instead of the powder. I measured out 1/4 cup per muffin and without the chips I got 9 servings. I added chocolate chips on top but if I would of mixed them in, I would of definitely gotten 10. These were really quite good. I think next time I’ll try adding 1/4 cup of palm sugar instead of the honey and extra chips (I used chocolate).
I found it at BulkBarn – organic peanut butter powder. But it’s about $30/lb so just buy what you need!
Hi there. Often a quick drop in temp (e.g. from hot oven to a 18C room temp on a cool counter-top) will make the muffins/cupcakes fall, so what I do is when the baking is done, I open the oven door a bit to release the heat, After several minutes I’ll take them out for the regular cool down. If it’s winter with a bigger oven Vs room temp gap you may want to leave the tray in the oven (with door open) a bit longer but in summer time with warm indoor temp, you can shorten that time or even take it out once it’s done.
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