You won’t believe that these Chocolate Peanut Butter Muffins are flourless! Made with wholesome ingredients these muffins can be part of a healthy breakfast or enjoyed as a decadent dessert.
Disclaimer: I am warning you, if you make these, they may not last a week in your house. They didn’t in mine! I found ways to enjoy these muffins with almost any meal. Crumble on top of smoothie bowls for breakfast, pair with a yogurt parfait for lunch, top with peanut butter for the ultimate dessert.
Whenever I offer baked goods to my family and friends, they tend to be a little skeptical thinking that there is no way there is a “healthier” option that STILL tastes good. My dad’s famous words are “what’s in this” before he tries anything I make. My response is the typical eye roll with “JUST TRY IT!”. Even though my dad may question everything I make, he still always tries it. Making a flourless muffin that tastes as indulgent as dessert, this is one recipe no one will pass on.
- 2 eggs, (at room temp) beaten
- 2 cups natural peanut butter (or almond butter)
- ½ cup maple syrup
- 1½ cups pumpkin puree
- 6 tablespoons unsweetened cacao powder (or unsweetened cocoa powder)
- 2 teaspoons baking soda
- 2 teaspoons vanilla extract
- ½ cup dark chocolate chips
- Preheat oven to 350 degrees F. Spray a muffin tray with cooking spray or line with parchment liners.
- In a large bowl, combine eggs, peanut butter, maple syrup, pumpkin puree, cacao powder, baking soda, and vanilla extract. Whisk together until smooth and creamy.
- Fold in the chocolate chips.
- Fill muffin tins ¾ full.
- Bake for 30-35 minutes, until a toothpick comes out clean.