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.

 

 

Peanut Butter Blondie Muffins

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Instead of eating peanut butter from the jar with a spoon, satisfy your craving with this recipe. These muffins are rich and fudgy with a hint of peanut butter cookie.

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Peanut Butter Blondie Muffins (makes 12)

½ cup unsalted butter, melted
1 cup light brown sugar
1 large egg
1 tsp vanilla extract
½ cup creamy peanut butter
¼ tsp salt
1 cup all-purpose flour

1. Preheat oven to 350 F. Grease muffin pan with non-stick cooking spray.
2. In a large bowl, combine melted butter and brown sugar. Mix thoroughly. Add in the egg and vanilla extract.
3. Mix in the peanut butter and combine thoroughly.
4. Add salt and flour.
5. Use an ice cream scoop to distribute batter to each muffin cup.
6. Spread batter evenly with the back of a spoon (optional).
7. Bake 20 to 25 minutes or until a knife inserted in the center of a muffin comes out clean.
8. Allow muffins to cool completely before removing to a wire cooling rack.

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.

 

 

 

 

Peanut Butter & Jelly Muffins

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A peanut buttery muffin with creamy, jelly-filled center trumps the PB & J sandwich any day. Its peanut butter isn’t sticky and its jelly doesn’t ooze all over the place. Plus, what child wouldn’t be pleasantly surprised to see frosting-like jelly inside.

The “frosting” actually contains some protein (cream cheese), which complements the amino acids in the peanut butter…shhh, don’t tell!

These muffins are quick and easy to prepare, requiring two mixing bowls and a whisk. They are fluffy, moist, soft and light. Perfect for breakfast, brunch, or snacks.

*Possible Substitutions:

  • For the milk, substitute unsweetened vanilla almond milk or soy, cow, rice, goat, or coconut milk.
  • For the jelly, use strawberry jelly, jam, or preserves (or raspberry, apricot, raspberry, grape or cherry).
  • For the peanut butter, use soy nut butter.

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Peanut Butter and Jelly Muffins (makes 18)

1 1/2 cups all-purpose flour
1/2 cup granulated sugar
1/2 cup light brown sugar, packed
1 tsp baking soda
1 tsp baking powder
½ tsp salt
1 egg
1/2 cup buttermilk
1/2 cup milk
1/2 heaping cup creamy peanut butter
1/3 cup canola oil
2 tsp vanilla extract
1/4 cup jelly, jam or preserves
½ cup whipped cream cheese

1. Preheat oven to 350 F. Grease muffin pan with cooking spray or line with paper liners.
2. In a large mixing bowl, whisk together the flour, sugars, baking soda, baking powder, and salt.
3. In a separate mixing bowl, whisk egg, buttermilk, milk, peanut butter, oil and vanilla extract.
4. Pour wet ingredients over the dry ingredients. Stir until just combined.
5. Spoon batter into greased muffin pan, filling each muffin cup about 1/4 full.
6. In a separate mixing bowl, whisk cream cheese and jelly.
7. Spoon 1 tsp jelly filling onto each muffin cup. Top with batter to ¾ full.
8. Bake 20 to 25 minutes, or until tops are golden.

 

Green Monster Smoothie Muffins

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My kids won’t touch spinach, but in a muffin, anything goes. I personally never got into the smoothie rage. I don’t like drinking my food and my kids are scared of monsters.

These super green muffins are sweet-like-cake and packed with protein and vegetables. Plus, calling anything “monster” piques a child’s interest.

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Green Monster Smoothie Muffins (makes 12)

3 ripe bananas
2 cups baby spinach
1 6oz container greek yogurt
1 Tbsp peanut butter
1 Tbsp honey
¾ cups flour
6 Tbsp sugar
1 egg
1/8 cup canola oil
½ tsp baking soda
½ tsp cinnamon
1/8 tsp salt

1. Preheat oven to 350 degrees. Grease muffin cups with cooking spray or line with paper liners.
2. In a blender, puree the bananas, spinach, yogurt, peanut butter and honey.
3. In a medium bowl, combine the flour, sugar, egg, oil, baking soda, cinnamon, and salt.
4. Pour the smoothie mixture into the dry ingredients and mix well.
5. Spoon batter into prepared muffin cups.
6. Bake for 20 minutes, or until a knife comes out clean.
7. Allow muffins to cool before removing them from the pan.

 

Fluffernutter Muffins

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A Fluffernutter, for the uninitiated, is a sandwich made of marshmallow Fluff and peanut butter. Because it’s simple to make and requires very few ingredients, the Fluffernutter was always a staple in my mother’s kitchen. As a kid, I loved Fluffernutter sandwiches. How could a sandwich called “Fluffernutter” be anything but delicious?

To these muffins, I’ve added banana to improve the creamy texture and wonderful flavor. I like to warm these in the microwave for 10 to 15 seconds so the marshmallow on top is gooey. Michael loves licking the melted marshmallow on top before devouring the rest. Thank goodness, Joey overcame his initial discomfort with the sticky consistency of melted marshmallow. These muffins are a staple in our home. Discover which filling and toppings work for you!

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Fluffernutter Muffins (makes 12)

1 3/4 cup all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 medium bananas, mashed
1/3 cup creamy peanut butter
1/3 cup brown sugar, packed
1/4 cup oil
1/2 tsp vanilla extract
1 large egg, beaten
1/2 cup milk
¼ cup marshmallow cream
½ cup small marshmallows OR 12 large marshmallows (optional)
½ cup peanut butter chips (optional)

1. Preheat oven to 350 degrees. Grease muffin pan with cooking spray or line with paper liners.
2. In a medium mixing bowl, sift flour, baking powder, baking soda, and salt.
3. In a large mixing bowl, combine banana, peanut butter, brown sugar and oil until creamy. Add egg.
4. Add wet mixture to flour mixture, alternating with milk.
5. Divide 1/3 of the batter into muffin cup bottoms.
6. Place one heaping teaspoon of marshmallow cream and a few small marshmallows (optional) into each center.
7. Top with remaining muffin batter.
8. Place about 3-4 small marshmallows AND/OR 1 large marshmallow AND/OR some peanut butter chips on each muffin top and prod into batter (optional).
9. Bake 20-22 minutes or until light golden brown and risen.
10. Allow to cool 5 minutes before transferring to wire racks to cool.

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