Turkey and Potato Onion Bake
◷ 1 hr 20 min
BreakfastReader ratedQuick & Easy
Flourless Peanut Butter Muffins with Chocolate Chips
These muffins are a deliciously simple treat that combine rich peanut butter with melty chocolate chips. Perfect for a quick snack or breakfast, they’re naturally gluten-free and ready in no time!
◷19 minTotal Time
♜4Servings
▥EasyDifficulty
Ingredients
4servings
Instructions
1
Prepare and Bake Muffins
Start by heating your oven to 400°F (200°C) and lightly spray a muffin tin with cooking spray. In a blender, combine the peanut butter, banana, honey, egg white, almond extract, baking soda, and a pinch of sea salt. Blend everything until the mixture is smooth and creamy. Fold in the chocolate chips by hand with a wooden spoon so they’re evenly distributed. Scoop the batter into the muffin cups, filling each about three-quarters full. Pop the tin in the oven and bake for around 9 minutes, or until a toothpick inserted in the center comes out clean. Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to finish cooling.
Why You’ll Love This Recipe
These muffins are a great choice for anyone avoiding gluten but still craving a sweet treat. They are rich, moist, and packed with peanut butter flavor. The addition of chocolate chips adds a delightful contrast, making each bite satisfying and comforting.
Serving Suggestions
Enjoy these muffins warm with a glass of milk or a cup of coffee. They also pair nicely with fresh fruit or a dollop of yogurt for a balanced breakfast or snack. For an extra indulgence, spread a little more peanut butter on top.
Storage Tips
Store the muffins in an airtight container at room temperature for up to three days. For longer freshness, keep them in the fridge for up to a week or freeze for up to three months. Thaw frozen muffins at room temperature before serving.
