Flourless Chocolate Peanut Butter Muffins
Today I made a new to me muffin recipe that I saw on TikTok. I thought they looked easy to make and moist and I had two bananas that needed to be used today, so I made these.
Turns out they are gluten free, if that is important to you.
Two tricks that I used on these muffins:
I used an ice cream scoop to fill the muffin tins. Turns out it is the perfects size to fill one muffin cup. And before I used it, I sprayed the scoop with non-stick cooking spray and the batter slid right out of the scoop into the muffin tin.
Turns out these were really moist.
Flourless Chocolate Peanut Butter Muffins
Ingredients:
2 bananas. mashed1 cup peanut butter2 eggs1/4 cup honey or maple syrup (I used sugar)1/4 cup cocoa powder1 teaspoon baking soda1 teaspoon vanilla
Directions:
Mash bananas in bowl. Add peanut butter and mix well. Add both eggs and mix together. Add sugar, cocoa powder, baking soda, and vanilla and mix well. Fill muffin tins with one scoop of batter. Bake in a 350 degree oven for 16 to 18 minutes.Makes 12 muffins.
Belinda
~ Living within our Means ~
They sound good and great for those who eat gluten free. Thanks for sharing the recipe. :)
ReplyDeleteYou're welcome, Martha. :)
DeleteThey sound delicious! I love chocolate and peanut butter!
ReplyDeleteThanks for the tip to spray the scoop too.
You're welcome, Kathy. I love chocolate and peanut butter too. In fact it is time for Reese's peanut butter eggs to be out. LOL
DeleteYum. Thanks I will try those
ReplyDeleteYou're welcome, Cheryl. :)
DeleteI always have bananas it seems in the freezer. These sound really yummy. I wonder if flax eggs would work instead of real eggs and they could be gluten free and vegan? I'll share the recipe with my daughter and let her experiment.
ReplyDeleteI'm sure flax eggs would work in this, Sam. If she tries it let us know. :)
DeleteThat sounds delicious. Can you taste the bananas? I don't care, but Tommy hates bananas.
ReplyDeleteI could not taste the bananas the first day I made them, but I could taste them the next day. Hope that helps.
DeleteI am going to have to try the ice cream scoop trick the next time I make muffins.
ReplyDeleteThe recipe sounds yummy.
God bless.
Thank you, Jackie. It's a keeper for sure.
DeleteGluten free but certainly not low cal. A cup of peanut butter! E gads! Bet they taste good though.
ReplyDelete1 serving of peanut butter is 2 tablespoons, and since this recipe makes 12 muffins, that is less than one serving of peanut butter. Everything in moderation though, right? They do taste good though.
Delete