Dairy-free | Soy-free | Gluten-free | Clean eating | Paleo
Not much to say about these muffins, except they’re quick, easy, and delicious! Don’t be dubious of the pumpkin – you can’t taste it at all. All it does is make these muffins incredibly moist! (And add a little extra veg to your daily intake…) This recipe yields about 18 muffins, or a dozen each of standard and mini muffins. The cupcake liners are purely optional; as you can see from the photo, the papers were practically falling off of the muffins straight out of the pan, and the mini muffins did just fine without liners of any kind.
Flourless Double Chocolate Peanut Butter Muffins
Adapted from here
- 2 large eggs, room temp, beaten
- 2 cups creamy peanut butter
- 1/2 cup pure maple syrup
- 1 1/2 cups canned pumpkin
- 1/2 cup cocoa powder
- 2 tsp baking soda
- 2 tsp vanilla extract
- 1/2 cup Enjoy Life (or other vegan brand) mini chocolate chips
- Preheat oven to 350 and spray wells of muffin (or mini muffin) tins with soy-free cooking spray.
- Combine all ingredients except the last in a large bowl with a rubber spatula. You’ll have to stir quickly at first to get the peanut butter to incorporate, but soon it’ll all come together. Stir in the chocolate chips.
- Use a 1/4 cup (for standard) or 1/8 cup (for mini) triggered ice cream scoop to divide the thick batter into the wells of your muffin tins.
- Bake 23-27 minutes or until a toothpick inserted in the center comes out mostly clean. Do not overbake!