Gluten Free Peanut Butter And Peanut Butter Chocolate Chip Muffins Food

FLOURLESS CHOCOLATE PEANUT BUTTER MUFFINS | A MAGICAL RECIPE

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

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

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.