Flourless Peanut Butter Chocolate Chip Blender Muffins Recipes
FLOURLESS PEANUT BUTTER CHOCOLATE CHIP BLENDER MUFFINS
A flourless muffin made with 8 everyday ingredients. This soon-to-be favorite recipe's just needs a quick mix in the blender for the easiest baking of your life.
Provided by Megan Olson
Categories Bread Quick Bread Recipes Muffin Recipes
Time 24m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Spray a muffin tin with cooking spray.
- Combine peanut butter, banana, honey, egg white, almond extract, baking soda, and sea salt in a blender; blend until smooth. Stir chocolate chips into the batter with a wooden spoon.
- Pour batter into the prepared muffin tin, filling each cup 3/4 full.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 9 minutes. Cool in the tin for 5 minutes; transfer to a baking rack to cool completely.
Nutrition Facts : Calories 254.1 calories, Carbohydrate 26.5 g, Fat 15.3 g, Fiber 2.7 g, Protein 6.9 g, SaturatedFat 4.8 g, Sodium 215.9 mg, Sugar 20.9 g
FLOURLESS CHOCOLATE PEANUT BUTTER MUFFINS | A MAGICAL RECIPE
This flourless chocolate peanut butter muffins recipe makes them moist and tender with no grains, no dairy, no flour, & only a touch of honey.
Provided by Nicole Hunn
Categories Muffins
Number Of Ingredients 9
Steps:
- 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 (about 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 placed in a well-sealed freezer-safe container. Defrost at room temperature or in the microwave.
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