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Flourless Chocolate PB Muffins

Ingredients: 10

Time: 40 Minutes

Serving: 12


  • 3 Banana (medium, ripe, mashed)

  • 3 Egg

  • 1/3 cup Maple Syrup

  • 1/2 tsp Vanilla Extract

  • 3 tbsps Coconut Oil

  • 1/2 tsp Sea Salt

  • 1 cup: All Natural Peanut Butter (divided)

  • 1/2 tsp: Baking Soda

  • 1 tsp: Baking Powder

  • 1/2 cup: Cacao Powder


  1. Preheat the oven to 375°F (190°C). Line a muffin tray with liners or use a silicone muffin tray.

  2. Mix the mashed banana and egg together. Using a hand mixer or stand mixer is best, but a whisk will also work. Slowly add the maple syrup and vanilla and continue mixing. Next, add the oil until an even consistency is achieved.

  3. Add the salt and 3/4 of the peanut butter. Continue to mix, then add the baking soda and baking powder. Slowly add the cacao powder. Continue to mix until a pancake batter-like consistency is achieved.

  4. Fill each muffin liner with the batter, approximately 1/3 cup each. Add the remaining peanut butter onto the top of each muffin and if desired, swirl with a toothpick.

  5. Bake in the oven for 25 minutes or until muffin tops are firm. Remove from the oven, allow to cool in the muffin tin for 10 minutes before removing. Enjoy!

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