Flourless Chocolate Peanut Butter Muffins
- Number of Servings: 1
Ingredients
1 cup Peanut Butter, smooth style, with salt 2 medium (7" to 7-7/8" long) Banana, fresh 2 large Egg, fresh, whole, raw 4 tbsp Honey 8 tbsp cocoa powder, Hersheys Special Dark, unsweetened 0.5 tsp Baking Soda 0.25 tsp Baking Powder 0.25 tsp Salt
1. Preheat oven to 350 degrees F
2. Line muffin cups of 12 muffin cup tin
3. In a large bowl, place the peanut butter, bananas, eggs and honey. Beat with a mixer until very well combined.
4. Add the cocoa, baking powder, baking soda and salt
5. Beat until very well combined. The batter will be thick and should be soft and smooth as possible
6. Divide the batter evenly between muffin tins
7. Place tin in the center of the oven and bake until tops are puffed and spring back and feel relatively firm when pressed gently in the center. Approx 22-25 minutes
8. Remove from oven and cool 10 minutes. Then transfer to a wire rack to cool completely.
Serving Size: Makes 12 standard muffins
Number of Servings: 1
Recipe submitted by SparkPeople user EWHEELER1978.
2. Line muffin cups of 12 muffin cup tin
3. In a large bowl, place the peanut butter, bananas, eggs and honey. Beat with a mixer until very well combined.
4. Add the cocoa, baking powder, baking soda and salt
5. Beat until very well combined. The batter will be thick and should be soft and smooth as possible
6. Divide the batter evenly between muffin tins
7. Place tin in the center of the oven and bake until tops are puffed and spring back and feel relatively firm when pressed gently in the center. Approx 22-25 minutes
8. Remove from oven and cool 10 minutes. Then transfer to a wire rack to cool completely.
Serving Size: Makes 12 standard muffins
Number of Servings: 1
Recipe submitted by SparkPeople user EWHEELER1978.
Nutritional Info Amount Per Serving
- Calories: 2,206.5
- Total Fat: 144.2 g
- Cholesterol: 372.0 mg
- Sodium: 3,186.2 mg
- Total Carbs: 199.1 g
- Dietary Fiber: 37.6 g
- Protein: 87.9 g
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