Divide batter evenly among muffin cups. But, when blended together with a few ingredients, a touch of pure maple syrup and peanut butter, they somehow transform into the FLUFFIEST muffins you’ll ever eat. To decorate with a peanut butter swirl, add 1 teaspoon of peanut butter to the top of each muffin. I left off the chocolate chips, but will definitely make another batch with them! 35 mins. But finally I decided to get serious about making some of these peanut butter chocolate muffins, and I’m so glad I did. These muffins are so tasty and light. Will the texture change if I reduced the maple syrup next time, or could you suggest a lower-sugar substitute? These muffins are made, simply and easily, in a single bowl. Finally you can sprinkle some chocolate chips over the top for presentation. Wow! You saved Flourless Peanut Butter Chocolate Chip Blender Muffins to your. Preheat the oven to 350ºF and lightly grease 12 slots of a muffin tin. I have never left a review of any recipe before but I felt compelled to do so. Serve immediately, or cool until they reach room temperature before freezing them in an airtight container for up to 1 month. Love this idea, thanks Monique! Line a muffin tin with silicone baking cups * or spray with cooking oil. You'll find fast and easy recipes from dinners to desserts that taste amazing and are geared for real life. How to store these chickpea muffins: I recommend storing these in an airtight container in the fridge after a day. Flourless Double Chocolate Peanut Butter Mini Blender Muffins, Mini Flourless Pumpkin Chocolate Chip Blender Muffins, Flourless Peanut Butter Chocolate Chip Blender Cake, Flourless Peanut Butter and Chocolate Brownies, heaping 1/2 cup creamy peanut butter (I recommend using classic storebought peanut butter, and not natural or homemade), 3 tablespoons honey (agave or maple syrup may be substituted), heaping 1/2 cup mini semi-sweet chocolate chips. (would apple sauce or greek yogurt work?) This site uses Akismet to reduce spam. Servings 12 muffins. Possibly, yes. Any ideas for alternatives to chocolate chips? Disclaimer: I am warning you, if you make these, they may not last a week in your house. flourless chocolate peanut butter muffins, A Little Somethin' Sunday #76 - Sinful Nutrition. I’ll make again and probably switch up the nut butters and add-ins. These are the best! Preheat oven to 350 degrees F. Spray a muffin tray with cooking spray or line with parchment liners. None, I said. Love that! I personally recommend using peanut butter from a brand like Jif or Skippy. They are great if made this way! This recipe is definitely a keeper on our family. Then, beat until well-combined again. I’m enjoying country living here in the Flathead Valley, Montana. These are perfect for them! I hope you all love these chickpea muffins! We'll assume you're ok with this, but you can opt-out if you wish. Author: Julie @ RDelicious Kitchen; Yield: 14 1 x; Print. Plus, there is no wheat flour in these muffins. With almond butter would be a great treat for Passover too! No need to buy this from the store, since it literally takes seconds to make at home. Then using a toothpick, swirl the peanut butter into the chocolate batter. These muffins are delicious. Flourless Chocolate Peanut Butter Muffins Baked Goods, Breakfast & Brunch, Dairy Free, Dietary, Freezer Friendly, MAIN DISHES, Make ahead, Nut Free, PREP, Quick & Easy, Recipes, Vegetarian / April 4, 2017 / 8 COMMENTS Add two other eggs, peanut butter, maple syrup, vanilla, baking powder and salt and process again until smooth. For these peanut butter chocolate chip muffins, you’ll need: Bananas are versatile workhorses in baking, and the banana here helps to add lightness, fluffiness, and natural sweetness since there’s only 3 tablespoons honey used to sweeten the entire recipe. Got the nutritional info handy? Flourless Chocolate Muffins. I stored the muffins in an airtight glass container. We left out the chocolate this time. If you haven’t tried them yet, then what are you waiting for?! I used store-bought peanut butter and always recommend baking with something like Jif or Skippy because natural and homemade peanut butter tends to be thinner, runnier, and can separate. Luckily these cravings usually strike on the weekend when I have a little more time to bake! All opinions are 100% mine. Hope you’re loving them, Penelope! Five stars for now even though I haven’t even tried them yet; I’ve got faith in you, Ambitious Kitchen. You simply won’t believe that they’re grain-free, with no added butter or oil! Originally published on the blog in 2016; recipe scaled up to make more generous mufins, most photos and video new, some text new. I also sent the recipe to my son. Parchment paper? I often make muffins ahead of time and reheat them when we have company. Your email address will not be published. Love it! Unfortunately, I would not recommend using an egg replacement in this recipe. Wow! I also incorporated a teaspoon of soy milk because the mixture was feeling a little thick. I wouldn’t recommend using another sweetener. I wonder could u use pb2? When the batter is smooth, mix in the 1/4 cup of the optional chocolate chips by hand. You simply won’t believe that they’re grain-free, with no added butter or oil! I wouldn’t recommend using PB2 as the consistency and taste won’t really be the same. Nutrient information is not available for all ingredients. I’m glad the tahini worked out well. These look so amazing Julie! A flourless muffin made with 8 everyday ingredients. You may want to just double the recipe and make a double batch from the get go. This website uses cookies to improve your experience. They didn’t in mine! They turned out more to my liking as the flavors were more subtle and the muffin was fluffier. Amount is based on available nutrient data. But really really you don’t taste it! Stir chocolate chips into the batter with a wooden spoon. Thank you so so much! Place chickpeas and 1 egg in the bowl of a food processor or high powered blender and process until beans are well blended. Nice to see they are truly flourless as many recipes marketed as such just don’t have the wheat/white flour. So happy to hear that! Made as the recipe started. Allrecipes is part of the Meredith Food Group. Makes 12 regular muffins. I have made many “health-ified” recipes as I call them over many years. Then using a toothpick, swirl the peanut butter into the chocolate batter. The drained weight is about 250g or 1 1/2 cups of chickpeas Enjoy! I weigh out 13oz of chick peas and have never had an issue with the recipe turning out. I haven’t tried that myself, so I can’t say for sure if you can replace the egg with anything. Set aside. I love finding healthier versions of yummy treats! I suggest buying an aluminum free baking powder to avoid this. So fluffy and quick & easy to make!! You really can’t taste it though! only used 1 teaspoon of almond extract and made 12 mini muffins, Flourless Peanut Butter Chocolate Chip Blender Muffins, Congrats! So easy to make and really fluffy. ** In a large bowl, mash bananas until completely smooth. Preheat your oven to 350°F. Easy, freezer-friendly, gluten-free, dairy-free and perfect for snack time or post workout. These came out great. Did you happen to use sunflower seed butter? Directions. Having ambition is about being brave. Easy, freezer-friendly, gluten-free, dairy-free and perfect for snack time or post workout. For all the health claims that can be made about the muffins, the best part is that they taste every bit as good as muffins made with flour, gluten, and lots of added sugar. When you’re ready to enjoy them, either reheat them in the oven (set to a very low temperature), or simply place on your counter to thaw. I LOVE it in hummus and curries already, but I have consumed chickpeas in dessert hummus before (honestly, homemade >>>>>> store-bought) as well as a blondie before! I used vanilla extract instead of almond extract ,and I doubled the recipe .it was ready in 18 min. If you try an egg replacement and it works, please leave me a comment down below so I can try it out myself! Liberally grease 9 muffin cups in a muffin pan. Your email address will not be published. Will add it to one of my recipe lists for clients with a sweet tooth! Here are the ingredients you need: My favorite thing about this recipe is that these muffins are seriously packing peanut butter flavor + over 7g protein per muffin. Unsubscribe at any time. I added cinnamon, more vanilla, and white chocolate chips to this delicious muffin recipe! If I had to pick a favorite legume, I think it’d probably be a chickpea. But syrup is much thinner than honey, so I don’t generally have a lot of success replacing one for the other. Add the cocoa powder, baking soda, baking powder and salt, and mix with a spatula until just combined. I made 17 mini muffins, and filled the cavities to a solid 3/4 full. Then, add the few dry ingredients (cocoa powder, baking soda, baking powder, and salt) and mix until the cocoa powder is absorbed by the wet ingredients. Everything is mixed together in your blender! These mini muffins are best fresh, but will keep for up to 5 days at room temperature. I’ve made a handful of things from here since we’ve been home. is it okay to use chickpea flour instead of the actual beans? peanut butter comfort Divide it among the prepared wells of a standard muffin tin, shake to even out the batter in the wells, scatter a few mini chocolate chips on top and bake. These muffins have been a long time crowd pleaser, and there’s a paleo option as well if you can’t have peanut butter! Sprinkle the optional miniature chocolate chips evenly on top of the batter in each well. My daughter and husband share a deep love and passion for PB that I only kind of get. My husband loved them. Soft and fluffy texture that is not too sweet. In the ingredients and substitutions section at the bottom of the post, though, above the recipe itself, you’ll find some suggestions for replacing the mashed banana.

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