Flourless Chocolate Chocolate Chip Muffins

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The texture of these muffins was amazing: almost exactly like muffins made with all-purpose flour!  You won’t taste the bananas, and surprisingly, the flavor of the peanut butter is also pretty mild.  For the most part, these taste like chocolate chocolate chip muffins.

Original recipe

 

Flourless Chocolate Chocolate Chip Muffins
Adapted from Gluten Free on a Shoestring

Yield: 12 muffins

  • 1 cup (256 g) no-stir smooth peanut butter (or almond butter)
  • 2 ripe bananas, mashed
  • 2 large eggs
  • 4 tablespoons (84 g) honey
  • 1/2 cup (40 g) unsweetened cocoa powder (natural or Dutch processed will work just fine)
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2-1 cup chocolate chips

 

  1. Preheat oven to 350°F.  Line the wells of a standard 12-cup muffin tin and set it aside.

  2. In a large bowl, place the peanut butter, bananas, eggs and honey, and beat with a handheld mixer until very well-combined.

  3. Add the cocoa powder, baking soda, baking powder, and salt, and mix with a spatula until just combined.

  4. Beat the mixture again with a handheld mixer until very well-combined.  The batter should be thick but soft and as smooth as possible.

  5. Stir in chocolate chips.
  6. Divide the batter evenly among the prepared wells of the muffin tin, and shake the tin back and forth to distribute the batter in an even layer in each well.

  7. Place the tin in the center of the preheated oven and bake until the tops of the muffins are puffed and spring back and feel relatively firm when pressed gently in the center (22 to 25 minutes).
  8. Remove from the oven and allow to cool for 10 minutes in the tin before transferring to a wire rack to cool completely.  They freeze exceptionally well when sealed tightly in freezer-safe wrap or a freezer-safe container.
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Chocolate Cake

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A friend baked this beautiful chocolate cake for a Winter Wonderland party, so of course I got the recipe from her.

Some notes on the decorations:

  • The icing is made from butter, powdered sugar, and milk
  • The cake is dusted with blue sugar
  • The snowflakes are made from royal icing

Original recipe

 

Chocolate Cake
Adapted from Add a Pinch

Yield: 12 servings

  • 1 1/2 cups brown rice flour
  • 1/2 cup potato starch
  • 1/4 tsp xanthan gum
  • 2 cups sugar
  • 3/4 cup unsweetened cocoa powder
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon espresso powder
  • 1 cup milk
  • ½ cup flavorless oil (such as canola)
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup boiling water

 

  1. Preheat oven to 350º F. Prepare two 9-inch cake pans by spraying with baking spray or buttering and lightly flouring.
  2. Add flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder to a large bowl or the bowl of a stand mixer. Whisk through to combine or, using your paddle attachment, stir through flour mixture until combined well.
  3. Add milk, vegetable oil, eggs, and vanilla to flour mixture and mix together on medium speed until well combined. Reduce speed and carefully add boiling water to the cake batter until well combined.
  4. Distribute cake batter evenly between the two prepared cake pans.  Bake for 30-35 minutes, until a toothpick or cake tester inserted in the center of the chocolate cake comes out clean.  (Actually, my friend ended up tripling the baking time.)
  5. Remove from the oven and allow to cool for about 10 minutes, remove from the pan and cool completely.
  6. Frost and decorate as desired.