Flourless Chocolate Peanut Butter and Banana Muffins

Flourless Chocolate Peanut Butter and Banana Muffins
The peanut butter and chocolate flavour combo is a classic for good reason and one that I can't resist! One day I was daydreaming about different ways that I could use it for breakfasts and I was thinking that these flourless chocolate peanut butter and banana muffins would be perfect; it's great to start the day off with a peanut butter and chocolate kick! I like these muffins because they are nice and super moist, almost fudge like and yet light and fluffy at the same time! The star of the show is the peanut butter chocolate Reese spread that is just packed with that magical peanut butter and chocolate flavour! Yum! There are only a few simple ingredients in addition to the spread including eggs, bananas, honey and a touch of baking soda! These muffins are so quick and easy to make that you can even make them on a weekday! You just puree everything in a food processor or blender and bake for 12 minutes and you are eating some decadently delicious chocolate peanut butter and banana muffins in less than 20 minutes!

Flourless Chocolate Peanut Butter and Banana Muffins
#DoYouSpoon Reese Spreads?

Flourless Chocolate Peanut Butter and Banana Muffins

Flourless Chocolate Peanut Butter and Banana Muffins

Flourless Chocolate Peanut Butter and Banana Muffins

Flourless Chocolate Peanut Butter and Banana Muffins

Flourless Chocolate Peanut Butter and Banana Muffins

Flourless Chocolate Peanut Butter and Banana Muffins

Flourless Chocolate Peanut Butter and Banana MuffinsFlourless Chocolate Peanut Butter and Banana Muffins
Flourless Chocolate Peanut Butter and Banana Muffins

Flourless Chocolate Peanut Butter and Banana Muffins

Prep Time: 5 minutes Cook Time: 15 minutes Total Time: 20 minutes Servings: 12muffins

The magical peanut butter and chocolate flavour combo in quick and easy flour less muffins for breakfast using Reese peanut butter chocolate spread!


ingredients
  • 1 cup Reese peanut butter chocolate spread
  • 2 large eggs
  • 2 ripe bananas
  • 2 teaspoons vanilla extract
  • 2 tablespoons honey
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
directions
  1. Puree everything in a food blender and pour into a greased muffin pan, about 1/4 cup batter per muffin or, 3/4 full.
  2. Bake in a preheated 350F/180C oven until a toothpick pushed into the centre comes out clean, about 10-14 minutes, before setting aside to cool.

Option: Add 1/2 cup chocolate chips and/or peanut butter chips and/or nuts!
Option: Use mini muffin pans and bake for half the time.
Nutrition Facts: Calories 169, Fat 8.9g (Saturated 1.6g, Trans 0), Cholesterol 31mg, Sodium 254mg, Carbs 21.5g (Fiber 1g, Sugars 18.1g), Protein 3.3g
Nutrition by: Nutritional facts powered by Edamam

11 comments:

nonna23 said...

I would prefer to use organic peanut butter, therefore could I just add melted chocolate chips to the peanut butter? If this would work, how much chocolate chips would I add & how much peanut butter would I use? Thanks, I enjoy your blog & your recipes rock.

Heather Christo said...

these are so cool Kevin!

Anonymous said...

Can you substitute Hershey's Hazlenut Chocolate Spread?

A SPICY PERSPECTIVE said...

These look oh so decadent!

Unknown said...

This sounds unbelievable yummy! But I can't get my hands on this spread and like nonna23 want to add melted chocolate to regular peanut butter.Is this possible?

Sara Agai said...

We only have peanut butter here in Israel. Is it possible to melt some chocolate into it? And if so, what ratio?

Scott & Candy said...

Ok, I'm making this right now...and I can't believe I have never tried the Reese spread. It is so yummy! I could just eat that off the spoon!

Kevin Lynch said...

nonna23 & Sara Agai: Use 1 cup peant butter and 1/4 cup cocoa powder or 3/4 cup peanut butter and 1/2 cup melted chocolate. Enjoy!

Sara Agai said...

Thanks

Scott said...

I love most of your recipes but this was a dud. I had such high expectations but the end result was very dry and flavorless. The chocolate flavor was weak and there was no mouthfeel. I made half of the batter and then enhanced the other half after trying the first batch. I added some cocoa powder that I smother with hot water and also added some fat in the form of vegetable oil. It still wasn’t great but at least the chocolate flavor was pronounced.

Kevin Lynch said...

Scott: I'm sorry to hear that you did not enjoy it. It should have plenty of chocolate flavour! I have tried adding 2 tablespoons of cocoa powder to the recipe as written above (you don't need to add extra water or oil to add the cocoa powder) and I prefer the chocolate intensity without it. Did you make any alterations to the recipe?

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