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!
Flourless chocolate peanut butter muffins, a different kind of recipe
Every once in awhile I’m shocked that a recipe 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.
And after posting this recipe for the first time, and seeing that you loved it as much as my family and I do, I doubled down on flourless baking recipes. 👍🏻
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.
They’re a staple of the make-ahead breakfast circuit in my house. They taste great, aren’t very sweet, and are super filling.
What else makes this recipe different
If you compare this flourless recipe to my recipe for flourless chocolate peanut butter breakfast cookies, you’ll find that the real difference is the addition of mashed banana here. If you’re not so thrilled about the taste of bananas, though, not to worry. All you taste is chocolate and peanut butter!
In the ingredients and substitutions section at the bottom of the post, though, above the recipe itself, you’ll find some suggestions for replacing the mashed banana. But really really you don’t taste it! 🙂
How to make these rich, flourless muffins
These muffins are made, simply and easily, in a single bowl. Simply combine the wet ingredients (peanut butter, mashed bananas, eggs, and honey) in a large mixing bowl, and beat them together with a handheld mixer (or a stand mixer, fitted with the paddle attachment).
Then, add the few dry ingredients (cocoa powder, baking soda, baking powder, and salt) and mix until the cocoa powder is absorbed by the wet ingredients. Cocoa powder resists combining, so if you try to use the handheld (or stand) mixer to beat it in right away, you’ll end up covered in powder. It’s a mess, and you’ll never know how much cocoa powder the muffins are missing!
Then, beat until well-combined again. The muffin batter is super easy to work with at this point, since it’s thick and smooth, but not at all stiff. Divide it among the prepared wells of a standard muffin tin, shake to even out the batter in the wells, scatter a few mini chocolate chips on top and bake.
Since they’re dark brown, you can’t judge doneness by the color of the muffins. You’ll see that they’re nicely and gently domed on top once they’re fully baked, and the tops will spring back when pressed gently in the center.
Ingredients and substitutions
As long as you’re using dairy-free miniature chocolate chips (or simply leaving them out of the recipe), these muffins are naturally dairy-free.
Here are some educated guesses about other allergenic ingredients you may have to eliminate. Or, of course, you could explore some of the other gluten free breakfast ideas here on the blog:
There are 3 eggs in this recipe, as it’s been scaled up to make more generous muffins, which is generally too many eggs to successfully replace in a recipe. However, if you’d like to try replacing each egg with a “chia egg” (1 tablespoon ground white chia seeds + 1 tablespoon lukewarm water, mixed and allowed to gel), I’d first recommend scaling the recipe back down to call for only 2 eggs.
The other ingredients would be as follows:
- 1 cup (256 g) peanut butter
- 2 mashed bananas (200 g)
- 2 eggs (100 g)
- 4 tablespoons (84 g) honey
- 1/2 cup (40 g) unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 1 ounce miniature dark chocolate chips (optional)
I love bananas, but I know not everyone shares my heart here. I really really believe that you cannot taste the bananas in this recipe. They are completely overshadowed by the chocolate and peanut butter flavors.
However, if you simply will not bake with mashed bananas, try replacing them with an equal amount, by weight, of unsweetened smooth (jarred) applesauce. That’s what we use in our flourless Paleo mix-in muffins. Or perhaps just have a look at our flourless quinoa chocolate cupcakes instead.
I have always been tempted to try replacing the honey in this recipe with pure maple syrup. But syrup is much thinner than honey, so I don’t generally have a lot of success replacing one for the other. I’d try using Lyle’s Golden Syrup instead.