Introduction: Small Batch Double Chocolate Muffins (Gluten-Free/Flourless)
These double chocolate muffins are super easy to make and very delicious. The recipe only requires one bowl and ingredients that you probably already have on hand. They don't use any flour, but still have a great texture. I only make 6 at a time, but the recipe is easy to double if you need more.
Step 1: Ingredients and Materials
To make these muffins, you will need:
1 small, ripe banana
1/2 cup creamy peanut butter
2 tablespoons honey
1/4 teaspoon vanilla extract
1/4 cup unsweetened cocoa powder
1/4 teaspoon baking soda
1/8 teaspoon baking powder
1/8 teaspoon salt
1/4 cup chocolate chips
Additionally, you will need:
A muffin tin (if you have a 6 muffin tin, use that, but a 12 muffin tin will work just fine)
Muffin liners (or just spray the pan with non-stick spray)
Measuring cups (1/2 cup and 1/4 cup)
Measuring spoons (1/4 teaspoon and 1/8 teaspoon)
Step 2: Combine Wet Ingredients
Preheat your oven to 350 degrees and line 6 cavities of the muffin tin with muffin liners.
Peel the banana and place it in the bowl. Use the fork to mash it until it is smooth. Add peanut butter, honey, vanilla extract, and egg. Stir until combined.
Step 3: Complete the Batter
Add cocoa powder, baking powder, baking soda, and salt and stir until combined. Add the chocolate chips and fold them into the batter.
Step 4: Bake
Distribute the batter evenly among the muffin tin.
If you would like, you can press a few chocolate chips into each muffin for presentation and extra chocolatey goodness!
Bake the muffins for 20-25 minutes. You will know they are done when a toothpick inserted in the muffin comes out without crumbs.
Step 5: Enjoy!
Allow the muffins to cool for a few minutes before serving. I suggest enjoying them while warm. Store any leftovers in an airtight container for up to 3 days.
Participated in the
Gluten Free Challenge