THE RECIPE JOURNAL · Breakfast
Peanut Butter Chocolate Chip Muffins Made Without Flour
These muffins are a deliciously simple treat that combines the rich flavors of peanut butter and chocolate chips without any flour. Perfect for a quick snack or breakfast, they’re moist, satisfying, and easy to whip up in no time.
FROM THE KITCHEN • Peanut Butter Chocolate Chip Muffins Made Without Flour
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by heating your oven to 400°F (200°C) and lightly grease a muffin tin. In a blender, combine peanut butter, banana, honey, egg white, almond extract, baking soda, and a pinch of sea salt. Blend everything until the mixture is nice and smooth. Then, stir in the chocolate chips by hand with a wooden spoon. Spoon the batter into the muffin cups, filling each about three-quarters full. Pop the tin in the oven and bake for around 9 minutes, or until a toothpick comes out clean when you poke the center. Let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
Why you’ll love it
These muffins are a delicious treat that combines the rich flavors of peanut butter and chocolate without using any flour. They are perfect for those looking for a gluten-free option or anyone who wants a moist, tender muffin with a unique texture.
How to serve
Enjoy these muffins warm with a glass of milk or a cup of coffee. They also make a great quick breakfast or snack on the go. For extra indulgence, spread a little more peanut butter or drizzle with honey.
Storage & leftovers
Store the muffins in an airtight container at room temperature for up to three days. For longer storage, keep them in the fridge for about a week or freeze for up to three months. Reheat gently before serving to bring back their soft texture.
