Smooth, fluffy, and peanut – y muffins. Mildly sweet, soft, and tender, these muffins are amazing! They taste like normal muffins; not at all eggy and super easy! My sister ate one and then ran around yelling ‘I can’t believe these are SO healthy!!!’ Many people have tasted them and been super surprised that they are flourless and almost paleo! Recipe adapted from Gluten Free on a Shoestring.
Yields: 48 minis
Prep Time: 10 minutes
Bake time: 15 minutes
|1 1/3 cup||Smooth applesauce (preferably unsweetened)|
|2 cups||Smooth peanut butter (any nut butter works!)|
|1 teaspoon||Baking soda|
|1/3 teaspoon||Sea salt|
|1/3 cup||Dairy free mini chocolate chips (OR you can use peanuts, nothing, full size chocolate chips, and anything else that sounds good!)|
Step 1: Preheat the oven to 325 degrees. Prepare a mini muffin pan (You can also use full size, just up the bake time by 10 minutes) by either greasing well or lining each well with a muffin liner.
Step 2: In a blender or food processor, (I prefer the blender) pour in the eggs, applesauce, and honey. Blend until super smooth.
Step 3: Add the peanut butter and blend until a thick batter forms.
Step 4: Add the baking soda and salt; blend until the mixture is smooth and creamy.
Step 5: Spoon about a scant two tablespoons (Or until the wells are almost full) into the muffin pan. (If using a full sized muffin pans, do a heavy 4 tablespoons)
Step 6: Press the chocolate onto the muffins.
Step 7: Place into the preheated oven and bake for about fifteen minutes until the muffins are slightly brown and a toothpick inserted in the center comes out clean and dry. (The muffins will be absolutely adorable!)
Step 8: Remove from the oven and enjoy!