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.
Okay, I took your advice and cooled them down really really slowly. Left them in the oven with the door closed for five minutes after they were done, then slowly started cracking the door open bit by bit a few minutes at a time until it was wide open.
Still fell a little bit but you can see from the picture – much better!
Going to take some tweaking but I think a little bit of falling is a small trade off for a recipe without flour, oil or sugar to help things along.
Cheers!
Cupcakes came out very good. I did get 10 small cupcakes. Will mke them again and try for 8 cupcakes to see if that works a little better for me. I used almond milk instead of regular milk and used egg whites instead of a whole egg. Egg whites should equal 1/4 cup.
Glad to see the improvement :-) I’m still waiting for my bananas to ripe and I’ll try the recipe in a couple of days. I suspect there’s no agent in the recipe to make the muffins as fluffy as with the regular recipe with flour?? As you know when you make regular muffins you’ll first beat the sugar & butter till very light. Anyhow, by looking at their official photo, yours are pretty much the same!
They look great!! You’re right – without flour, oil or sugar, they will fall a bit. But they still taste delicious! Thanks for letting us know how they turned out for you. Have a happy day!
I used 1/2 cup mashed butternut squash, cacao and lacuma powder instead of PB powder and cashew milk to make these paleo!
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