Need an easy and delicious treat for breakfast, lunch, or even dessert? These flourless chocolate muffins are perfect!
Don’t let the name flourless turn you off from these muffins. These muffins are flourless, so they are gluten free, but you don’t have to be gluten free to enjoy these. These are a regular muffin that anyone can enjoy.
If you follow me on Facebook or Instagram you might have seen the picture of the jar of honey I dropped. It made quite the mess all over my kitchen. These were the muffins I was trying to make that day.
Thankfully I got the mess cleaned up, bought some more honey, and was able to make the muffins again so that I could test them one more time before sharing the recipe with you all.
These muffins are flourless and contain honey. They are not a light and fluffy cake like muffin. These are more of a dense healthy type of muffin. But they are really good.
These muffins have both peanut butter and bananas in them. Neither flavor is really strong, but they help give these muffins a great taste. My daughter who is not a big fan of bananas, even liked these because the banana flavor is mild.
I use Soybutter or Sunbutter in them and it works great in place of the peanut butter. So if you have a peanut allergy like my daughter does, just use Soybutter or Sunbutter in place of the peanut butter.
These are also easy to make dairy free by using coconut milk or another dairy free milk.
Easy and delicious flourless chocolate muffin.
- 1 cup peanut butter (Sunbutter or Soybutter works well too. )
- 2 bananas, mashed
- 2 eggs
- 1/4 cup milk (or coconut milk for dairy free)
- 6 tablespoons honey
- 2 tablespoons cornstarch
- 1/2 cup baking cocoa
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup chocolate chips
Preheat oven to 350 degrees. Line muffin tin with paper liners or grease well.
In a mixing bowl combine peanut butter, bananas, eggs, milk, and honey. Mix well.
Add cornstarch, cocoa, baking soda, baking powder, and salt. Mix just until well combined.
Stir in chocolate chips.
Scoop batter into muffin cups filling each cup about 3/4 full. Bake for 17-19 minutes or until toothpick inserted into muffin comes out clean. You don't want to over bake these or they will be dry.
Let cool in pan for about 5 minutes. Remove to wire rack to finish cooling.