Flourless Double Chocolate Peanut Butter Muffins

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For my readers who have requested gluten-free recipes, I consider it my duty to muffinize™ the crumbly, dry baked goods they are generally stuck with.

Moist, rich, and decadent, these muffins satisfy the chocolate-peanut butter craving. The recipe is dairy-free, oil-free, and contains no refined sugar. So how could the muffins be good? Believe.

With the help of a blender, the batter is transformed in minutes. No gluten means no risk of over-mixing the batter, which could create tough muffins.

Thanks to the banana and honey, the taste is sweet but not too sweet, the texture fudgy but still cakey and springy like muffins. The peanut butter is there, but does not overwhelm. The chocolate flavor is enhanced by the ever-presence of mini chips.

These muffins are a wonderful way to justify having chocolate for breakfast.

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Flourless Double Chocolate Peanut Butter Muffins (makes 6)

1 medium/large ripe banana, peeled
1 large egg
heaping ½ cup creamy peanut butter
1/3 cup unsweetened natural cocoa powder
3 tablespoons honey (agave, brown rice syrup, or maple syrup may be substituted)
1 tablespoon vanilla extract
1/4 teaspoon baking soda
pinch salt, optional and to taste
heaping 1/2 cup mini semi-sweet chocolate chips
1 Tbsp mini semi-sweet chocolate chips (for sprinkling)

1. Preheat oven to 400 F. Spray muffin pan with cooking spray.
2. To the canister of a blender, add banana, egg, peanut butter, cocoa powder, honey, vanilla extract, baking soda, and salt. Blend on high speed until smooth and creamy, about 1 minute.
3. Transfer batter to a mixing bowl. Fold in heaping 1/2 cup chocolate chips and stir.
4. Use an ice cream scoop to distribute batter into muffin cups to ¾ full.
5. Sprinkle each muffin with a generous pinch of chocolate chips.
6. Bake for 13 to 18 minutes*, or until the tops are set, domed, springy to the touch, and a toothpick inserted into the center comes out clean, or with a few moist crumbs, but no batter.
7. Allow muffins to cool in pan for 10 minutes until they’ve set.**

*Watch muffins closely and bake until done.
**These muffins will keep airtight at room temperature for up to 5 days, or in the freezer for up to 4 months.

 

 

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Flourless Peanut Butter Chocolate Chip Muffins

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OK gluten-free lovers, here’s to satisfying your sweet tooth!

These are the fluffiest, most moist baked products on the global gluten-free menu. The texture is reminiscent of peanut butter fudge. They are more cakey than the usual muffin. The peanut butter does not overwhelm, and the banana flavor is barely detected, albeit the riper the banana the sweeter the muffin. The melty chocolate chips complement the peanut butter in every bite.

Let’s talk all the things these muffins are not. They are gluten-free, grain-free, soy-free, dairy-free, oil-free, and refined sugar-free. So how could they be good?

Trust, but verify.

With the help of a blender, the batter is transformed in minutes into the best excuse for eating chocolate for breakfast.

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Flourless Peanut Butter Chocolate Chip Muffins (makes 12)

2 medium ripe bananas, peeled
2 large eggs
1 heaping cup creamy peanut butter
6 Tbsp honey (or agave or maple syrup)
2 Tbsp vanilla extract
1/2 tsp baking soda
pinch salt, optional and to taste
1 heaping cup mini semi-sweet chocolate chips
1 Tbsp mini semi-sweet chocolate chips (for sprinkling)

1. Preheat oven to 400 F. Grease muffin pan with cooking spray.
2. To the canister of a blender, add bananas, eggs, peanut butter, honey, vanilla extract, baking soda, and salt. Blend on high speed until smooth and creamy, about 1 minute.
3. Transfer batter to a mixing bowl. Fold in heaping cup of chocolate chips and stir.
4. Use an ice cream scoop to distribute batter into muffin cups to ¾ full.
5. Sprinkle each muffin cup with mini chocolate chips.
6. Bake for 13 to 18 minutes*, or until the tops are set, domed, springy to the touch, and a toothpick inserted into the center comes out clean, or with a few moist crumbs, but no batter.
7. Allow muffins to cool in pan for 10 minutes until they’ve set.**

*Watch muffins closely and bake until done.
**These muffins will keep airtight at room temperature for up to 5 days, or in the freezer for up to 4 months.