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Flourless Chocolate Peanut Butter Muffins

Flourless Chocolate Peanut Butter Muffins

These flourless chocolate peanut butter muffins are unbelievably moist and tender, and packed with chocolate and peanut butter flavor. You simply won’t believe that they’re grain-free, with no added butter or oil!

With just a few ingredients, these flourless chocolate peanut butter muffins are impossibly moist and tender. No grains, no dairy, no flour. Amazing! http://glutenfreeonashoestring.com/flourless-chocolate-peanut-butter-muffins/

Every once in a while, I’m shocked that a recipe that I’m developing works as well as it does. I mean, I’m always working toward success, of course. But when I allow myself some time to try one of my more ridiculous recipe ideas, sometimes I strike gold. The success of these flourless chocolate peanut butter muffins is one of those times. For real.

With just a few ingredients, these flourless chocolate peanut butter muffins are impossibly moist and tender. No grains, no dairy, no flour. Amazing! http://glutenfreeonashoestring.com/flourless-chocolate-peanut-butter-muffins/

With just a few essential ingredients to create structure (smooth nut butter + eggs), and a couple for moisture, sweetness and more flavor (mashed banana + honey + cocoa powder), you can create ridiculously moist, tender and light (!) grain-free muffins.

With just a few ingredients, these flourless chocolate peanut butter muffins are impossibly moist and tender. No grains, no dairy, no flour. Amazing! http://glutenfreeonashoestring.com/flourless-chocolate-peanut-butter-muffins/

If you compare this flourless recipe to my recipe for flourless chocolate peanut butter breakfast cookies, you’ll find that they’re nearly identical. The real difference in ingredients between a cookie there and a muffin here is the addition of mashed banana. If you’re not so thrilled about the taste of bananas, though, not to worry. All you taste is chocolate and peanut butter!

With just a few ingredients, these flourless chocolate peanut butter muffins are impossibly moist and tender. No grains, no dairy, no flour. Amazing! http://glutenfreeonashoestring.com/flourless-chocolate-peanut-butter-muffins/
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Prep time: Cook time: Yield: 12 muffins

Ingredients

1 cup (256 g) no-stir smooth peanut butter (or almond butter)

2 ripe bananas (200 g, weighed after peel is removed), mashed

2 eggs (100 g, weighed out of shell) at room temperature, beaten

4 tablespoons (84 g) honey

1/2 cup (40 g) unsweetened cocoa powder (natural or Dutch processed will work just fine)

1/2 teaspoon baking soda

1/4 teaspoon baking powder

1/4 teaspoon kosher salt

1 ounce miniature chocolate chips (optional)

Directions

  • Preheat your oven to 350°F. Line the wells of a standard 12-cup muffin tin and set it aside.

  • In a large bowl, place the peanut butter, bananas, eggs and honey, and beat with a handheld mixer until very well-combined. Add the cocoa powder, baking soda, baking powder and salt, and mix with a spatula until just combined. Beat the mixture again with a handheld mixer until very well-combined. The batter should be thick but soft and as smooth as possible.

  • Divide the batter evenly among the prepared wells of the muffin tin, and shake the tin back and forth to distribute the batter in an even layer in each well. Sprinkle the optional miniature chocolate chips evenly on top of the batter in each well.

  • Place the tin in the center of the preheated oven and bake until the tops of the muffins are puffed and spring back and feel relatively firm when pressed gently in the center (22 to 25 minutes). Remove from the oven and allow to cool for 10 minutes in the tin before transferring to a wire rack to cool completely. They freeze exceptionally well when sealed tightly in freezer-safe wrap or a freezer-safe container.

Love,
Nicole

Comments are closed.

  • Doreen B
    March 2, 2016 at 5:15 PM

    These Muffins are the BEST!!!!. I want to call them a cross between a muffin and a cupcake. They are more delicate and fluffier than a muffiin, but just a slight bit denser than a cupcake..
    I have to say, the sweetness is perfect for me, as I do not like overly sweet bakery items. That being said, The great chocolate flavor and the moistness are enough to satisfy..
    A lot were asking for nutritional breakdowns. I actually did the nutritional breakdown and it is as follows. Using Low salt, Jif ,creamy, no stir peanut butter and standard other ingredients.
    Per muffin: Calories 193, Total Fat 12.2 g, Saturated Fat 2.6 g, Cholesterol 35mg, Sodium 164 mg, Total Carb 18.6g, Sugars 11.9g , Fiber 2.5g., Protein 6.5 g,

  • jules
    February 29, 2016 at 5:23 AM

    Would there be a negative effect if I was to use crunchy peanut butter (which is what we have in the cupboard at the moment)?

  • Holly
    February 28, 2016 at 6:28 PM

    I respectfully disagree with Pat. These are perfectly sweet! I think a few years ago when I was used to eating refined sugar I would’ve thought they were not sweet enough though. Nicole, I am so so so thrilled to see you using honey and fruit for sweetness instead of white sugar in some of your recipes. I think you have a huge audience for these types of recipes. I always drool over everything you send to my inbox but I can only make very few things because we had to cut out white sugar a few years ago. You really are the authority on gluten-free baking on the web in my humble opinion. Nothing I have ever made from you has failed or not been scrumptious!!! Keep it up!!!

  • Pat
    February 26, 2016 at 2:58 PM

    I was very disappointed with these- not sweet at all and all I tasted was the unsweetened cocoa. Maybe I was ecpecting a brownie-flavored muffin! Has anyone added extra sugar or honey to these? Help!

    • February 27, 2016 at 8:42 AM

      Pat, these are not brownie muffins. I recommend you use the search bar to find a recipe that suits your tastes better!

  • Jennifer S.
    February 23, 2016 at 8:04 PM

    Yum and yummy!

  • Laurie Rankin
    February 23, 2016 at 5:45 PM

    Oh, my goodness! I’m in LOVE! Have several “go to” GF/dairy free muffins, but these are our new favourites! Have to admit, I was kind of dubious, because I’ve had some monumental gf cooking failures, but these are amazing! Going to try them with cashew butter next. Thank you!!!!

    • February 23, 2016 at 7:50 PM

      I understand your skepticism, Laurie! It’s almost like one of the laws of nature was reversed or something. 😁

  • court343
    February 22, 2016 at 3:01 PM

    I really, really dislike the taste of bananas, and I feel like they are overpowering in any recipes they are in. Do you really not taste the bananas in these?

    • February 22, 2016 at 3:02 PM

      I can’t really say anything other than what I’ve already said, court343! I’m planning to see if I can get the recipe to work with applesauce, so may be just stay tuned and skip this one for now.

  • Tricia Bates
    February 22, 2016 at 2:10 PM

    HI. I have tried some of your recipes..great, easy, simple. The problem is my daughter was recently diagnosed (7) with both Celiac and TYPE1. So, I was wondering if you had any idea about carb count with your recipes. For example, the banana chocolate chip muffins? Any idea how many carbs per one. This is all new to me as we have only had the dual diagnosis for 2 months. THANK YOU!

    • Tricia
      February 22, 2016 at 2:16 PM

      Those flourless PB muffins look delicious and I am definitely going to try them. Any idea how many carbs in one of them?

    • February 22, 2016 at 2:56 PM

      Tricia, I’m afraid that I don’t calculate nutrition information for my recipes, unless I claim that they are “light.” It’s just me working on this blog, and I’m afraid I just don’t have the time! You could try plugging the information into an online nutrition calculator, which is exactly what I would do! This is my favorite one: Calorie Count. Just create a free account and then click over the Recipe Analyzer and paste in a new recipe. Good luck!

    • Joanne
      February 22, 2016 at 2:43 PM

      I’m a type one and have a good book by Collins called Carb Counter. This has fruit carbs like bananas and baking ingredients as well as everyday foods. Might be useful if you are just getting used to carbs. I work out the carbs for each individual ingredient then total it and divided it by number of cakes. Hope this helps, I know it can be overwhelming taking everything in at the beginning.

    • Tricia
      February 22, 2016 at 2:47 PM

      Thank you. I am very overwhelmed. I love Nicole’s recipes because they are easy and with simple ingredients but having to total up each ingredient exhausts me.

    • Mare Masterson
      February 22, 2016 at 4:21 PM

      You can sign up for My Fitness Pal (free) and put in the ingredients in the recipe and it will calculate the nutrition information. I know that the 200 grams of the bananas alone are 46 carbs (but that is for the whole recipe).

  • Marilyn
    February 22, 2016 at 1:15 PM

    I’m really ok with being labeled a heretic, but is there a way to make these without the cocoa? I’m thinking almond butter with orange & cranberries, or maybe pumpkin. Thanks so much for another genius recipe!

    • February 22, 2016 at 2:06 PM

      Hi, Marilyn,
      I plan to experiment with this recipe concept quite a lot, so sit tight if you can! I’m working on a truly “vanilla” version of this (not peanut butter-flavored, even). Stay tuned!

    • Jennifer S.
      February 23, 2016 at 8:05 PM

      Oooooooooo!

  • Mare Masterson
    February 22, 2016 at 10:51 AM

    ♥☻☺♥ ♥☻☺♥ ♥☻☺♥ ♥☻☺♥ I am a happy woman right now! Thank you!

    • February 22, 2016 at 2:06 PM

      This is definitely right up your alley, Mare! See—good thing you never really left us. :)

    • Mare Masterson
      February 22, 2016 at 4:26 PM

      How could I just up and leave? I have to get all your Paleo and Against the Grain recipes and be on the lookout for new ones! Plus, just because I am not supposed to eat grains anymore, doesn’t mean I am perfect. I am human, after all! Besides, I still have bread in the freezer that I have to eat! A girl has to do what a girl has to do! My “Bakes Bread Book” seems to have disappeared, which makes me very sad. I ran into newly diagnosed and overwhelmed person in grocery store on Saturday. Of course I told her to come here!

    • February 22, 2016 at 4:34 PM

      You’re the best, Mare!

    • Jennifer S.
      February 23, 2016 at 8:06 PM

      Ditto mare!

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