I’m always on the lookout for healthy recipes that will satisfy my sweet tooth. Lately, I have been trying to cut down on my intake of sugar. I found this recipe for Double Chocolate Muffins on Averie Cooks and immediately knew wanted to try them. The original recipe calls to make them in the blender, which would be easy, but I had a toddler who wanted to help stir. The still came together really quickly, even without using the blender.
These muffins are excellent and you would never guess there is no flour! The consistency is just like a regular muffin. The banana adds nice sweetness, but not too much banana flavor. I used dark chocolate cocoa powder, which made the muffins even richer. These are great for a mid-morning snack or for dessert and I feel good about giving them to my kids because I know there isn’t a lot of excess sugar.
Flourless Double Chocolate Muffins (recipe from Averie Cooks)
1 medium/large ripe banana, peeled
1 large egg
heaping 1/2 cup creamy peanut butter
1/3 cup unsweetened natural cocoa powder
3 tablespoons honey (agave, brown rice syrup, or maple syrup may be substituted)
1 tablespoon vanilla extract
1/4 teaspoon baking soda
pinch salt, optional and to taste
heaping 1/2 cup mini semi-sweet chocolate chips + more for sprinkling muffin tops
Preheat oven to 400F. Prepare mini muffin pans by spraying very well with cooking spray or grease the pans; set aside.
To the canister of a blender, add first 8 ingredients, through optional salt, and blend on high speed until smooth and creamy, about 1 minute.
Add heaping 1/2 cup chocolate chips and stir in by hand; don’t use the blender because it will pulverize them.
Using a tablespoon or small cookie scoop, drop rounded 1 tablespoon mounds into prepared pans. Each cavity should be filled to a solid 3/4 full.
Sprinkle each muffin with a generous pinch of chocolate chips.
Bake for 8 to 12 minutes, or until the tops are set, domed, springy to the touch, and a toothpick inserted into the center comes out clean, or with a few moist crumbs, but no batter. That’s a large range with baking time and I find with medium bananas, there’s less batter, the cavities are less full, and 8-9 minutes is about right. With a larger banana or slightly more batter in each muffin cavity, 11-12 minutes is right. For these, I used a large banana and baked 11:30. Due to the mini size and oven variance, watch your muffins closely, and bake until done.
Allow muffins to cool in pans for about 10 to 15 minutes, or until they’ve firmed up and are cool enough to handle. It’s normal for muffin tops to be quite domed in oven but flatten as they cool. Muffins will keep airtight at room temperature for up to 5 days, or in the freezer for up to 6 months. I find the muffins get softer over time and taste better on days 2-3 after the flavors have married.