Healthy Flourless Chocolate Muffins

Peanut butter was incorporated into these chocolate muffins to introduce a rich texture. In case of a peanut allergy, an alternative such as sunflower butter can be utilized. For those desiring the texture without the pronounced peanut flavor, alternatives like macadamia butter or cashew butter can be considered. Macadamia butter has proven to be effective in fudgy flourless brownies, indicating its suitability for these muffins. Cashew butter, frequently employed as a foundation in my flourless cookie recipes, is another option. These vegan, gluten-free, and grain-free chocolate muffins offer a health-conscious option for indulgence. It is hoped that you derive satisfaction from them.

Ingredients

• 1 cup creamy peanut butter (or nut butter of choice)

• 2 very ripe bananas

• 1/4 cup maple syrup

• 1/3 cup cocoa powder

Instructions

• Pre-heat oven to 350.

• In a food processor combine all ingredients. You may have to stop and scrape down the sides a few times.

• Once everything is mixed well, spoon batter into lined muffin cups. I used silicone molds. The batter will be VERY sticky. I found wetting a spoon kept it from sticking.

• I topped a few of mine with chocolate chips. Feel free to do the same.

• Place muffin pan in the oven and bake for about 15 minutes.

• Wait until these are completely cooled before removing from the pan.

Store these muffins in the fridge. They should last at least 5 days. You can also freeze them for longer storage. Enjoy!