Flourless Double Chocolate Peanut Butter Muffins

DSC_0416 DSC_0415

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.

DSC_0431 DSC_0430 DSC_0429 DSC_0414

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.

 

 

Bowl of Oatmeal Muffins

DSC_0411 DSC_0429

Who has time to cook the old-fashioned way? A pot of oatmeal is just as comforting in the form of a moist oaty muffin.

DSC_0446 DSC_0453 DSC_0452 DSC_0449

This gluten-free recipe requires a single bowl. Whisk and add the most common ingredients, just staples you may have in your pantry. Include whatever toppings you want to use up: dried fruits, nuts, blueberries, chocolate chips. Walnut, raspberry, and chocolate is an amazing flavor combination.

With these muffins you can have chocolate in the morning and still be hearty and healthy. Muffinize™ this old-fashioned breakfast and stock your freezer.

DSC_0458  DSC_0406

Bowl of Oatmeal Muffins (makes 18)

2 eggs
½ cup butter, melted and cooled
1 cup packed brown sugar
½ cup applesauce
1½ cups milk (skim or whichever percentage of fat you prefer)
2 tsp vanilla extract
½ tsp salt
1 Tbsp ground cinnamon
3 cups old-fashioned rolled oats
2 tsp baking powder
Optional: your favorite toppings (dried fruit, nuts, chocolate chips, etc.)

1. Preheat the oven to 350 degrees. Line a muffin tin with paper or paper/foil muffin liners.*
2. In a large bowl, whisk the eggs, butter, and brown sugar until sugar is dissolved. Add the applesauce, milk, vanilla, salt, and cinnamon. Whisk until well combined. Stir in the oats and baking powder.
3. Fill the muffin tin with ¼ cup of the oat mixture in each muffin cup. Add your favorite toppings. With a spoon, push the toppings down into the oat mixture.
4. Bake for 20-25 minutes. Let them cool completely in muffin pan before serving. Store in an airtight container or freeze in a zip top storage bag.

*Do not skip the muffin liners in this recipe.

Stop Force Feeding Your Kids And Start Muffinizing

This article was featured in Real Woman on November 13, 2014.

Instead of battling with your kids to get them to eat healthier foods, try baking them into their diet, muffin style. You (and the kids) will love the results.

DSC_0198

I discovered the hard way that kids can be utterly maddening—inscrutable—when you’re trying to force fruits and veggies and other generally healthy foods into their diet. So I changed gears a few years ago—instead of trying to move the immovable object or stop the irresistible force, I baked my way into getting nutritious foods into my children.

Basically, I muffinized. (Muffinize (verb): to cook (something, such as broccoli and cheese in a muffin pan). If your kids roll their eyes over the same-old turkey burgers, turn the burgers into muffins.

Nutrition
Muffinizing pumps in nutritious foods without announcing health or sacrificing taste. Carrot muffins contain vitamin A (carrots) and anti-oxidants (walnuts). Quiche muffins are full of (loathed) vegetables but I have yet to find my son picking spinach from his. Chocolate ricotta muffins are full of protein. Spinach ricotta frittata derives protein from the eggs and ricotta cheese. Dinner is complete with a Thai turkey meatloaf or cheeseburger muffin. Dessert is full of healthy fat from the avocado in a chocolate avocado muffin.

Happiness
To encourage the child to eat healthy food, one must be mindful that the work of childhood is play. And it’s not just about the taste. Muffinizing food makes eating fun, especially for kids. A crunchy top adds interest to the multi-textured macaroni and cheese muffin. The tired PB&J sandwich comes alive in a peanut butter muffin with a surprise jelly center. The melted cheese “icing” on a pizza muffin is more alluring than the standard slice. And it’s easy. No straw required. No utensils necessary. Hardly a napkin needed.

Permission to eat with hands is liberating, and not only for kids but also for grown-ups who divvy muffins while driving from school to soccer practice. A handheld frittata muffin is a lot easier to manage than a dripping tuna melt.

Taste
Yum. ‘Nough said.

For nutritious muffin recipes, go to www.MuffinMama.org.