Flour Free Peanut Butter Chocolate Muffins

5 from 1 vote

Flour Free Peanut Butter Chocolate Muffins

These Flour-Free Peanut Butter Chocolate Muffins are soft, fudgy, and naturally gluten-free — made in one bowl with just a handful of simple ingredients. Packed with protein from peanut butter and naturally sweetened with banana, they’re a quick and healthy snack or breakfast for toddlers and kids. Perfect for busy mornings or lunchboxes!

Prep Time10

Cook Time15

Course: Breakfast, Snack

Cuisine: American

Keyword: Chocolate, flour-free, Muffin, Peanut butter

Servings: mini muffins

Ingredients

3 bananas mashed
1 cup peanut butter
3 eggs
1 tsp vanilla extract
1/4 cup maple syrup
1/4 cup cocoa powder
1 tsp baking soda
1/4 cup chocolate chips

US - Metric

Instructions

Preheat oven to 350°F (175°C). Spray a muffin pan generously with oil, or use a silicone muffin pan for easy removal.
In a mixing bowl or stand mixer, combine all ingredients: mashed bananas, peanut butter, eggs, vanilla, maple syrup, cocoa powder, baking soda, and chocolate chips.
Mix with hand mixer or standing mixer until smooth and fully combined.
Spoon batter into prepared muffin pan, filling each cup about 3/4 full.
Bake for 15 minutes, or until muffins are set and a toothpick comes out clean.
Let cool completely in the muffin pan—this helps them set up fully. (They may deflate slightly as they cool; this is totally normal!)

Notes

The riper your bananas, the sweeter your muffins will be — look for lots of brown spots.

A silicone muffin pan helps prevent sticking.

Don’t overbake! These muffins are meant to be soft and fudgy. Check for doneness with a toothpick — it should come out with a few moist crumbs, not wet batter.

Let them cool fully before removing from the pan to avoid crumbling.

These muffins freeze very well — let them cool completely before placing in a freezer-safe bag or container.

Nutrition