When one of my kids was told to go grain-free for a few months because of a health condition, I wasn’t sure what he would eat since that is by far his favorite food group! We normally make muffins at least once a week to have in packed lunches and for after-school snacks. After several attempts at rock-hard grain-free muffins, we found a winner. This rich, chocolatey muffin tastes just like his beloved grain-filled versions. He even hates bananas and loves these. In fact, the whole family loves them!
Try them yourself and let us know what you think.
- 4 eggs (or use EnerG Egg Replacer for a vegan alternative)
- 1 cup natural peanut butter (only ingredients are peanuts & maybe salt)
- 4 very ripe bananas – mashed with a fork
- 1/4 cup raw honey or maple syrup
- 1 teaspoon cinnamon
- 1/2 cup raw cacao powder
- 1/3 cup coconut flour
- 1/3 cup freshly ground flax seed (or a flax/chia mix)- don’t buy it pre-ground as it goes rancid very quickly, grind it fresh with a coffee grinder and store any extra in the freezer to use sooner rather than later
- 1/2 teaspoon aluminum-free baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon pink Himalayan salt
- 1 cup mini chocolate chips (or cacao nibs)
Instructions
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Preheat oven to 350 degrees.
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Line two 12-count cupcake pans with liners (I like to use silicon liners) and spray each one with non-stick cooking spray (try to find a healthy one like this).
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In a large bowl beat eggs. Add peanut butter and mix until smooth (can use a hand mixer, blender or whisk). Add vanilla extract, honey/maple syrup, and banana. Beat or mix until just combined.
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In a separate, medium-sized bowl combine all the dry ingredients. Toss to combine.
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Slowly add dry ingredients into the larger bowl of wet ingredients. Mix by hand until just combined after each addition.
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Stir in chocolate chips by hand until just combined.
I love those silicone baking cups too. The muffins just slide right out with no sticking at all. These muffins are great for a first-time baker or an experienced baker. Super easy but tastes like it took all day.
These are my new favorite muffin! All my friends loved them and they aren’t even gluten free. You can never go wrong with chocolate and peanut butter IMO
I used these in last week’s meal prep and they worked great. They stayed fresh all week and tasted even better when I warmed them up just before eating! Yummo!
I love that these are grain-free. It is so hard to find a grain-free muffin recipe that doesn’t turn hard as a rock. These rose perfectly and are so tender. 5 stars!
Yes! Yes! Yes! I need more of this in my life!
Healthy and delicious! I love the idea of using ground flax seed instead of more flour. The texture of these is perfect. I’m going to make another batch today.
These were fantastic! I had all the ingredients so I made them immediately. My kids thank you!
These look amazing! My kids love chocolate anything so I will make them this week. Thank you for sharing!
Great information! Thanks for sharing your insight.
OMG these are perfect – chocolatey, peanutty, and so good! Everyone needs to make these now.
These are my family’s favorite muffins now. We all agree!
These were great! My whole family loved them and we will make them again very soon.
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hi!,I love your blog very much! I can’t wait to try this recipe.
Thank you for this recipe, it has become my family’s favorite muffin!
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