Peanut butter is one of my favorite ingredients to bake with—I love using it in cookies, cakes and even the occasional smoothie. But peanut butter is more than just a delicious sandwich spread. It works as a wonderful stabilizer and adds a delightful moistness to any baked goods. This recipe uses almond flour in addition to the peanut butter to add a hint of almond flavor while also adding fluffiness to the muffins.
Since you will probably have most of these ingredients already in your pantry(yay, right?!), this recipe is great for any time that you just feel like baking something or have a hankering for something sweet-but-not-too-sweet. This recipe is inspired by the Flourless Peanut Butter Chocolate Chip Mini Blender Muffins by AverieCooks.com, with a few tweaks here and there. The idea of preparing these muffins in the blender, however, is nothing short of genius. As the author says, “Ready in about 17 seconds with the flip of a switch.” Of course, you can use a regular hand mixer, or even just a whisk to whip these together if you prefer.
Gluten Free Chocolate Peanut Butter Muffins
(Yields 1-2 dozen mini muffins)
- 1 large egg
- ½ cup creamy peanut butter (for an extra chocolate blast, you might also try using chocolate peanut butter to really kick up the sweet)
- 3 tablespoons honey
- 1 tablespoon vanilla extract
- ¾ cup almond flour (Check out 7 Tricks and Tips for Baking Delicious Breads with Almond Flour)
- ¼ teaspoon baking soda
- ½ cup mini semi-sweet or dark chocolate chips, plus additional for topping
- Preheat the oven to 350 degrees Fahrenheit and prepare your mini muffin pans with oil and flour.
- Drop the egg, peanut butter, honey, and vanilla extract into the blender and mix them together for a few seconds using a low setting.
- Add the almond flour and baking soda to the mixture and mix again, this time on a higher setting until your ingredients are smooth and creamy, about 1 minute.
- Add the chocolate chips to the blender, and mix them together with a wooden spoon—you don’t want to use the blender here or it will mash up the chocolate chips.
- Use a spoon to pour the batter from the blender into your muffin pans, filling each cup up about ¾ of the way.
- Bake 8 to 10 minutes, until the muffins are springy to the touch, and slightly golden. You can also use the old toothpick trick to check doneness (stick a toothpick into the center of a muffin and if it comes out clean, the muffins are cooked through). Be careful not to overcook the muffins; since they are mini muffins, it is best to watch them closely.
- When the muffins are baked, place the pans on a cooling rack for about 5 minutes to cool, and then remove them from the pan and place them on the rack to further cool.
Enjoy your muffins right out of the oven, or store them in the pantry in a container for up to five days, in the refrigerator for up to eight days, or in the freezer for up to four months.
These pair perfectly with Anti-Oxidant Rich Gluten Free Blueberry Scone Recipe