Happy Monday everyone!! Did you have a good weekend? I had the opportunity to take a mini getaway up north (fellow Michiganders know what I'm talking about ;) ) and it was nice. There was a small town festival that included a road race which I ran in, but I'll save all that for a recap post.
I've been SUPER excited for today because I have a muffin recipe I think you guys are going to love! Muffin recipes have been some of the most popular on my blog (I'm looking at you cinnamon banana bread muffins and peanut butter banana muffins). It's flourless and whipped up in a blender, it could not get any easier! Want to know the best part? It's allergy friendly (gluten, dairy, soy) and it's easily made vegan by swapping the egg with a chia egg, plus it can also be made nut free by swapping the peanut butter for a nut free butter. Get your blender ready because you definitely want to whip up these delicious muffins!!
Flourless Chocolate Muffins
- 1/4 cup Hershey special dark cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 2 Tablespoons ground flaxseed
- 1/4 cup dairy free chocolate chips
- 1/2 cup peanut butter
- 1/4 cup honey or agave
- 1 egg or 1 chia egg
- 1 small banana (my banana was 3.3oz)
Preheat oven to 375F degrees and spray a muffin tin with nonstick cook spray, coconut oil or line tins with muffin liners.
In a blender add cocoa powder, baking soda, baking powder, flaxseed, peanut butter, honey, egg, and banana (everything except chocolate chips).
Blend ingredients until batter is smooth.
Add chocolate chips in blender and blend on low just long enough to spread chocolate chips throughout batter. You can also stir chocolate chips into batter.
Pour batter into muffin tins, filling them about 1/2 way. You should get 9-10 muffins or about 5 jumbo muffins.
Bake at 375F degrees for 12 minutes. Insert a toothpick in muffin to check if they're done, if toothpick comes out clean or with a few crumbs the muffins are done.
Allow muffins to cool before removing from pan. Store muffins in airtight container or freeze for later use.
If you make these delicious muffins take a picture, tag me on instagram, and use the hashtag #thesimplelife I'd love to see your creations! Don't forget to like my new Facebook page!
|Amount Per Serving|
|% Daily Value *|
|Total Fat 9 g||13 %|
|Saturated Fat 2 g||11 %|
|Monounsaturated Fat 0 g|
|Polyunsaturated Fat 0 g|
|Trans Fat 0 g|
|Cholesterol 24 mg||8 %|
|Sodium 184 mg||8 %|
|Potassium 93 mg||3 %|
|Total Carbohydrate 19 g||6 %|
|Dietary Fiber 3 g||11 %|
|Sugars 13 g|
|Protein 7 g||14 %|
|Vitamin A||1 %|
|Vitamin C||1 %|