Flourless Chocolate Peanut Butter Muffins

Flourless Chocolate Peanut Butter Muffins | Get Inspired Everyday!

Flourless Chocolate Peanut Butter Muffins | Get Inspired Everyday!

I’m becoming more and more of a savory person over time, but sometimes I still really crave sweet baked goods for breakfast. Luckily these cravings usually strike on the weekend when I have a little more time to bake!

I’ve had this idea in my head for a while, but I just haven’t gotten around to it with a super busy summer, and then the holiday baking. But finally I decided to get serious about making some of these peanut butter chocolate muffins, and I’m so glad I did. They were a hit over the Christmas holidays, and I know I’m going to be baking these often for company in the future.

Flourless Chocolate Peanut Butter Muffins | Get Inspired Everyday!

I learned a couple years ago that nut butters make a great replacement for flour in baked goods. Between the peanut butter and cocoa powder, that’s all these muffins need for a fluffy structure and plenty of moist cake-like texture. And as an added bonus these are made with real food ingredients instead of processed flour.

Flourless Chocolate Peanut Butter Muffins | Get Inspired Everyday!

I made mine in the blender to avoid mashing the bananas, but it is a thick batter that might bog down certain blenders. If you don’t have a high powered blender, I’d recommend mashing the bananas by hand. Or you could blend the bananas and eggs together in your blender before mixing in the rest of the ingredients by hand.

Flourless Chocolate Peanut Butter Muffins | Get Inspired Everyday!

You can just bake the batter as is, or you can add a few mini chocolate chips to the mix for more chocolately fun.

To decorate with a peanut butter swirl, add 1 teaspoon of peanut butter to the top of each muffin. Then using a toothpick, swirl the peanut butter into the chocolate batter. And finally you can sprinkle some chocolate chips over the top for presentation.

Flourless Chocolate Peanut Butter Muffins | Get Inspired Everyday!

You’ll know they’re done when they’ve puffed up in the middle, and a toothpick inserted in the middle comes out clean.

Flourless Chocolate Peanut Butter Muffins | Get Inspired Everyday!

Let them cool a little on a baking rack for a few minutes before enjoying.

Flourless Chocolate Peanut Butter Muffins | Get Inspired Everyday!Flourless Chocolate Peanut Butter Muffins | Get Inspired Everyday!

These can also be frozen and reheated gently in the oven at 250º until warmed through. I often make muffins ahead of time and reheat them when we have company. It’s so much easier in the morning if the muffins are already baked, and you can just concentrate on making some eggs and coffee!

5.0 from 2 reviews
Flourless Chocolate Peanut Butter Muffins
 
Prep time
Cook time
Total time
 
Author:
Serves: 12 muffins
Ingredients
  • 2 eggs
  • 2 very ripe bananas,14 ounces
  • ¼ cup maple syrup
  • 2 Tablespoons avocado oil
  • 1 Tablespoon vanilla extract
  • ¼ Teaspoon sea salt
  • 1 cup natural peanut butter, (no added oil, salt, or sugar)
  • ½ cup cocoa powder
  • 1 Teaspoon baking powder
  • ½ Teaspoon baking soda
  • Optional: ¼ cup mini chocolate chips + 3 Tablespoons for decorating
  • Optional 12 teaspoons of peanut butter for decorating
Instructions
  1. Preheat the oven to 350ºF and lightly grease 12 slots of a muffin tin.
  2. Place all of the ingredients except the chocolate chips into a high powered blender, and blend starting on low. Use the tamper to keep the mixture moving and blend, increasing the speed if necessary until the batter is smooth.
  3. If you don't have a high powered blender, blend just the eggs and bananas until smooth. Then mix in the rest of the ingredients by hand.
  4. When the batter is smooth, mix in the ¼ cup of the optional chocolate chips by hand.
  5. Portion the batter evenly into the 12 slots of the greased muffin tin.
  6. If you want to add a peanut butter swirl, place 1 teaspoon of peanut butter on the top of each muffin. Then using a toothpick, swirl the peanut butter into the chocolate batter.
  7. Then evenly sprinkle the additional 3 Tablespoons of chocolate chips over the muffin tops if desired.
  8. Bake the muffins until puffed in the middle and a toothpick inserted in the middle comes out clean, about 15 minutes.
  9. Cool for 15-20 minutes on a cooling rack before carefully removing the muffins from the tin.
  10. Serve immediately, or cool until they reach room temperature before freezing them in an airtight container for up to 1 month.
Notes
I use the Enjoy Life brand of chocolate chips which are allergy friendly being gluten and dairy free.


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18 Comments on “Flourless Chocolate Peanut Butter Muffins”

    1. Thank you, we really love it, but that’s probably because it’s chocolate and peanut butter which is always a hit around here!

    1. I know some people have tried sunflower seed butter in my brownie recipe and had success, but I’m not sure if it would be the same with muffins, but I would think it should work. I hope you enjoy the recipe, and be sure to let me know how it goes, or if you have anymore questions!

  1. Can I use coconut oil instead of avocado oil? These look amazing and if I don’t have to buy avocado oil I am making them tonight!

    1. I think coconut oil would work, but I’m not 100% sure. Avocado oil works a lot like canola oil does for texture in baked goods, butter and coconut oil have varied textures depending on each recipe, but I think the coconut oil should be fine in this case. I hope you enjoy them, and be sure to let me know how it goes, or if you have anymore questions! 🙂

  2. I confess, these popped up on my Facebook feed and being 21 weeks pregnant, I started to absolutely drool!!! It’s crazy and yet it isn’t that you keep subbing in good ingredients for the bad ones, and yet your recipes come out way on top!! Like those scrumptious chocolate chips. Oh yum!!!

    1. Thanks so much Laura!!! I hope these muffins satisfy some of the pregnancy cravings, and congratulations on the little one on the way!

    1. Happy New Year to you too, and I hope you and your family love these muffins! I’m always surprised by how nut butter acts like a flour in baked goods!

    1. Almond butter usually works as a replacement for peanut butter and it usually gives me fluffier results, cashew butter seems to act the most similar to peanut butter if you’re looking for a fudgier muffin! 🙂

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