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Ingredients 0/9
Why You'll Keep Making This
These muffins offer a rich, chocolatey treat without any flour, making them perfect for those avoiding gluten. The peanut butter adds a creamy texture and a nutty flavor that pairs beautifully with the chocolate chips. They are moist, satisfying, and easy to make.
Cooking Advice
- Use natural peanut butter for the best flavor and texture.
- Make sure to mix ingredients just until combined to keep the muffins tender.
- Check for doneness by inserting a toothpick in the center; it should come out mostly clean with a few moist crumbs.
- Make sure to mix ingredients just until combined to keep the muffins tender.
- Check for doneness by inserting a toothpick in the center; it should come out mostly clean with a few moist crumbs.
Directions
Lightly heat your oven to 400°F (200°C) and giving your muffin tin a quick spray with cooking spray to keep the muffins from sticking. In a blender, combine peanut butter, banana, honey, an egg white, almond extract, baking soda, and a pinch of sea salt. Blend everything until the mixture is nice and smooth. Once that’s ready, fold in the chocolate chips using a wooden spoon so they’re evenly distributed but not crushed. Scoop the batter into the muffin cups, filling each about three-quarters full. Pop the tin into the oven and bake for around 9 minutes, or until a toothpick comes out clean when you poke the center. Let the muffins cool in the tin for a few minutes before moving them to a wire rack to cool completely.
Best Foods To Serve With This
Enjoy these muffins warm with a glass of cold milk or a cup of coffee. They also make a great breakfast option or a quick snack on the go. For an extra treat, spread a little peanut butter on top while they are still warm.
Leftover Tips
Store the muffins in an airtight container at room temperature for up to three days. For longer freshness, keep them in the refrigerator for up to a week or freeze them individually wrapped for up to three months. Reheat gently before serving.
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