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.

Flourless Peanut Butter Jelly Cookies


It’s America’s favorite lunch in cookie form!  These flourless cookies are very simple to make and have an intense peanut butter flavor.  Top them with your favorite jam or jelly.

Original recipe


Flourless Peanut Butter Jelly Cookies
Adapted from AllRecipes

Yield: 12-16 cookies

  • 1 cup peanut butter (I used smooth, but I’m sure chunky works just as well)
  • 1 cup white sugar
  • 1 egg
  • Jelly or jam, of your choice


  1. Preheat oven to 350ºF.  Line baking sheet with parchment paper or aluminum foil.
  2. In a mixing bowl, stir together peanut butter, sugar, and egg until smooth.
  3. Drop spoonfuls of dough, about 2 tablespoons each, onto the prepared baking sheet.
  4. Use the tines of a fork to press a crisscross pattern across the tops, flattening them to about 1/2 inch thick.
  5. Drop 1/2-1 teaspoon of your favorite jelly or jam in the middle of each cookie.
  6. Bake 6-8 minutes.  Do not over-bake!  The cookies will still be extremely soft and just barely brown on the bottoms.  Leave them on the baking sheet, and they will harden as they cool.