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Flourless Chocolate Muffins Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 31 reviews
  • Author: Lily
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 12 muffins
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Description

These Flourless Chocolate Muffins are a rich, moist, and dense treat perfect for chocolate lovers seeking a gluten-free and flourless baked good. Made with natural peanut butter, ripe bananas, eggs, and cocoa powder, they are sweetened with honey and have an optional burst of dark chocolate chips. These muffins are easy to prepare, combining simple wholesome ingredients, and baked to perfection for a chocolaty, tender delight without any flour.

Ingredients

Wet Ingredients

  • 1 1/2 cups no stir smooth peanut butter
  • 3 peeled ripe bananas (mashed)
  • 3 eggs (at room temperature, beaten)
  • 6 tablespoons honey

Dry Ingredients

  • 3/4 cup unsweetened cocoa powder (natural or Dutch processed)
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon kosher salt

Optional Topping

  • 1 1/2 ounces miniature dark chocolate chips

Instructions

  1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Line the wells of a standard 12-cup muffin tin with paper liners or grease them lightly and set aside.
  2. Combine Wet Ingredients: In a large bowl, add the peanut butter, mashed bananas, beaten eggs, and honey. Use a handheld mixer to beat these ingredients together until the mixture is very smooth and uniformly combined.
  3. Add Dry Ingredients: To the wet mixture, add the unsweetened cocoa powder, baking soda, baking powder, and kosher salt. Mix gently with a spatula until just combined, taking care not to overmix.
  4. Final Mixing: Use the handheld mixer again to beat the batter thoroughly until it becomes thick, soft, and as smooth as possible, ensuring all ingredients are well integrated.
  5. Fill Muffin Tins: Evenly divide the batter into the prepared muffin tin wells. Shake the tin gently back and forth to level the batter neatly in each cup.
  6. Add Chocolate Chips: Sprinkle the optional miniature dark chocolate chips evenly over the tops of the batter in each muffin well.
  7. Bake the Muffins: Place the muffin tin in the center of the preheated oven and bake for approximately 25 minutes. The muffins are done when their tops are puffed, spring back when gently pressed, and feel firm.
  8. Cool: Remove the muffin tin from the oven and allow the muffins to cool for 10 minutes in the tin. Then transfer the muffins to a wire rack to cool completely.
  9. Storage: These muffins freeze well when stored in an airtight, freezer-safe container.
  10. Reheat/Defrost: Defrost frozen muffins at room temperature or warm them briefly in the microwave before serving.

Notes

  • Using ripe bananas is key to adding natural sweetness and moisture.
  • The muffins are naturally gluten-free and flourless, suitable for those avoiding gluten.
  • Natural or Dutch-processed cocoa powder both work, but will slightly affect the flavor.
  • Allow muffins to cool completely before freezing for best texture preservation.
  • Adjust honey quantity if you prefer a sweeter or less sweet muffin.
  • Room temperature eggs help the batter mix more uniformly.

Find it online: https://dishmelt.com/flourless-chocolate-muffins-recipe/