Gluten Free Peanut Butter And Peanut Butter Chocolate Chip Muffins Food
FLOURLESS CHOCOLATE PEANUT BUTTER MUFFINS | A MAGICAL RECIPE
This flourless chocolate peanut butter muffins recipe makes them moist and tender with no grains, no dairy, no flour, & only a touch of honey.
Provided by Nicole Hunn
Categories Muffins
Number Of Ingredients 9
Steps:
- Preheat your oven to 350°F. Line the wells of a standard 12-cup muffin tin and set it aside.
- In a large bowl, place the peanut butter, bananas, eggs and honey, and beat with a handheld mixer until very well-combined. Add the cocoa powder, baking soda, baking powder and salt, and mix with a spatula until just combined.
- Beat the mixture again with a handheld mixer until very well-combined. The batter should be thick but soft and as smooth as possible.
- Divide the batter evenly among the prepared wells of the muffin tin, and shake the tin back and forth to distribute the batter in an even layer in each well. Sprinkle the optional miniature chocolate chips evenly on top of the batter in each well.
- Place the tin in the center of the preheated oven and bake until the tops of the muffins are puffed and spring back and feel relatively firm when pressed gently in the center (about 25 minutes).
- Remove from the oven and allow to cool for 10 minutes in the tin before transferring to a wire rack to cool completely. They freeze exceptionally well when placed in a well-sealed freezer-safe container. Defrost at room temperature or in the microwave.
GLUTEN-FREE PEANUT BUTTER AND PEANUT BUTTER CHOCOLATE CHIP MUFFINS
Lovely mild-flavored muffins when made plain or delicious muffins that feature the classic peanut butter and chocolate combo. Be sure to warm the latter muffins before eating because nothing beats these muffins when the chocolate chips are all melty!
Provided by Shirley Braden
Categories Breakfast
Time 28m
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees Fahrenheit. Grease or line 12 muffin cups with liners.
- In a large mixing bowl, mix wet ingredients (see notes). Stir in dry ingredients.
- Fill muffin cups about ¾ full to almost full. (Muffins will not rise very much during baking.)
- Bake for about 18 minutes. Let cool in muffin tin about 10 minutes before removing to wire rack.
PEANUT BUTTER CHOCOLATE CHIP MUFFINS
This is our favourite Peanut Butter muffin recipe, (having tried a few). The balance of flavours is just right, they're not too heavy and very moreish. That said I deliberately make just six at a time! However should you want to bake a full batch this recipe doubles with equal success.
Provided by Fili Eve
Categories Quick Breads
Time 33m
Yield 6 muffins, 5-6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350/gas 4.
- Measure flour using the spoon (not scoop) method.
- Into a medium sized bowl sift flour, baking powder, baking soda and salt. Whisk to combine and set aside.
- In a small jug mix vanilla extract and milk, set aside.
- In a large bowl mix melted butter with peanut butter followed by sugar, beat until light and fluffy.
- With a fork, whisk egg until lightly beaten and in two steps pour into butter/sugar mixing to combine.
- Next in three steps start to add the flour alternating with the milk (flour, milk, flour, milk, ending with flour).
- Finally fold in chocolate chips.
- Spoon batter into paper lined muffin tin and bake for 20-23 minutes.
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