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!
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 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.
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!
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)
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.