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!
Dairy-free option | Soy-free | Gluten-free option | Clean-eating option
My 4-year-old’s preschool asks parents to pack healthy snacks that feature at least 2 food groups. This being my first year packing anything resembling a school lunch, of course I’m going over the top looking for fun, healthy snack ideas she’ll eat. This has been my first great victory: they’re easy, she loved helping me make them, they travel well, they’re not messy, & even My Husband The Suspicious Of Anything Labeled “Healthy” gave them his stamp of approval.
UPDATE: This is my new go-to to take to new moms. The oats and flax are great for breastmilk supply, and the quick energy is awesome for those early weeks of nursing All. The. Time.
- 2 cups quick oats (use certified gluten-free if needed)
- 1 cup Rice Krispies*
- 1 cup flaxseed meal
- 1 cup mini chocolate chips**
- 1 cup creamy peanut butter (we use Natural Jif or Skippy)*
- 2/3 cup honey
- 2 tsp. vanilla
- 2 Tbsp. coconut oil
- Combine all ingredients in a large bowl, mixing gently to not crush the cereal, until well coated.
- Use a tablespoon or soup spoon to scoop out tablespoon-sized portions & roll them into balls between your hands. Place them on a parchment- or waxed-paper-lined cookie sheet.
- Refrigerate for 1-2 hours. You can serve them now, or place them in a Ziploc bag in the freezer to portion out in your kids’ lunches. They’ll keep a week in the fridge or a few months in the freezer.
* If you want to keep it 100% clean, use a less-processed brown rice cereal, or sub 2/3 cup more of quick oats, and use fresh-ground peanut butter (though that will make it much harder to mix) or another brand of jarred peanut butter that doesn’t contain refined sugar.
** For dairy- and soy-free, use Enjoy Life brand chips.
Original recipe here.
Linked up at Mommy Solutions
Who here has seen Ratatouille? Today’s flop-turned-okay lunch reminded me of the scene where Chef Skinner tries to set Linguine up for failure by giving him a dud of a recipe. Remy made it the most amazing thing at Gusteau’s in years; I just made mine edible.
I started with a recipe I found in Parenting magazine for Sesame Chicken Salad that looked promising. It had an Asian-inspired peanut sauce… that ended up tasting like peanut-butter-sandwich pasta. Gross.
I doctored it up to edibility, but I could use your help!
8 oz. pasta that you let your kid pick out to get them excited about trying something new
1 cup snow peas
1 cup shredded cooked chicken
2 carrots, sliced thinly into coins (if serving cold, just grate them & serve them raw in the pasta)
scant 1/4 cup creamy peanut butter
2 tsp. brown sugar
3 Tbsp. reduced-sodium soy sauce
2 tsp. sesame oil
2 tsp. cider vinegar
Cook the pasta as directed. Add the carrot coins to the boiling water 4 minutes before the pasta is done, & the snow peas 1 minute before. Drain. (If serving cold, rinse under cold water.)
Mix the rest of the ingredients together in a large bowl. It may not incorporate entirely; the hot pasta will help melt the peanut butter.
Mix everything well & top with sesame seeds & thinly sliced scallions, if desired.
Okay, team: what can we do to make this good but still kid-friendly? My first thought was red pepper flakes, but The Munchkin can’t take the heat.
Thanks for your help!