Quick and Delicious Flourless Peanut Butter Chocolate Chip Muffins

We have a number of food allergies in our family. On top of that, my husband and I have been vegetarians for over 40 years, our kids are lifelong vegetarians, and we have more than one family member with low thyroid (including me). So I’m very picky about what I cook or bake. These flourless peanut butter chocolate chip muffins work for all our family members’ diets! And they’re kid approved … my 2-year-old granddaughter, Zoey, loves them and helps make them!

Disclosure: This post contains affiliate links (at no cost to you).

Quick and Delicious Flourless Peanut Butter Chocolate Chip Muffins … Why We Love Them

I have a hard time keeping these in the house. I keep healthy muffins in the freezer at all times, where they’re available for my kids and kids-in-law to grab and heat up for a quick snack. This recipe is one of the all-time family favorites … one that I first learned about from my daughter-in-law, who was making them with Zoey.

These muffins are a great recipe to make with kids. They’re so simple that even young children can do almost all or all the work! Zoey has experience measuring, pouring, and stirring from previous practical life and baking activities as well as making playdough together. Zoey always wears the apron from the Montessori By Mom Helping Hands Toolbox when we bake. Of course, it helps that we use the Learning Tower so that Zoey can safely and comfortably reach everything.

I don’t use perfect judging standards for my baking … I just care that it’s relatively healthy and my family enjoys it. But it is hard to have this recipe go wrong. It’s always worked for me, even if a little one is helping.

How to Make Flourless, Gluten-Free, Peanut Butter Chocolate Chip Muffins

Flourless Peanut Butter Chocolate Chip Muffin

This recipe is adapted from the flourless chocolate chip almond butter muffins recipe by Running with Spoons.

Because we have more than one family member with food allergies and low thyroid, I almost always bake gluten free. I also add oat bran to almost everything I bake since it helps reduce bad cholesterol (so I’ll be linking to gluten-free oat bran in the ingredients list).

I add protein powder to almost everything I bake, too. I started doing that as a mom of elite athletes, and I’ve continued to use it as part of my regular baking practices. My daughter-in-law doesn’t eat dairy and my husband and I eat dairy-free five days a week. So I use a vegan protein powder for baking. Whey protein also works great if you don’t mind dairy.

Ingredients:

• 2 eggs
• 1 cup peanut butter (or other nut butter). I use chunky peanut butter for extra texture, but either chunky or creamyis fine.
• 1/2 cup honey
• 2  medium-large ripe bananas
• 2 teaspoons vanilla extract
• 1 cup oat bran (gluten-free oat bran if you want your muffins gluten free)
• 1 level scoop vegan protein powder or whey protein powder
• 1 teaspoon baking soda
• 1/2 cup chocolate chips plus more for tops of muffins ( I often use dark chocolate chips, although semi-sweet chocolate chips work well, too. Some kids might not like the healthier dark chocolate. Zoey will eat either, so I typically go with the dark chocolate chips.)

Directions:

Preheat oven to 375F and add 16 muffin cups to a muffin pan (or use a cooking spray to spray each cavity). Add first 4 ingredients to a mixing bowl and mix well. Add remaining ingredients except for chocolate chips and mix well again. (Use a blender if you prefer.) Pour batter into muffin pan, filling each cavity to 2/3 or 3/4 full. Bake for 10 minutes or until the tops of your muffins are set and an inserted toothpick comes out clean. Cool muffins in pan for 10 minutes. Freeze or store in an airtight container. These only take 15 minutes from start to finish (although the process takes longer when young children are involved … and is worth every extra minute)!

Placing the Muffin Cups in the Muffin Pans

Zoey always places the muffin cups in the muffin pans. This is something she did as a younger toddler, too.

Cracking the Eggs by Herself at Age 2

Zoey was proud that she cracked the eggs all by herself! (Note: I always add the eggs first in case any shells need to be fished out!)

Adding Peanut Butter, Honey, and Banana to the Flourless Peanut Butter Chocolate Chip Muffins

Next, Zoey added the peanut butter, honey, and banana to the mixing bowl.

Proud of Her Baking Work at 2 Years

Zoey’s proud of her work! Because I was right there and have a safety cover for my mixer, Zoey got to turn on the mixer by herself!

Adding Gluten-Free Oat Bran

Adding the gluten-free oat bran makes a heart-healthy, gluten-free muffin with no added flour!

Adding Vegan Protein Powder

We always add protein powder for extra nutritional value.

Just a Bit of Protein Powder on the Nose!

Oops!

Adding the Chocolate Chips

Adding her favorite part … the chocolate chips!

Stirring in the Chocolate Chips

Stirring in the chocolate chips completes the recipe!

Here’s your printable Quick and Delicious Flourless Peanut Butter Chocolate Chip Muffin recipe:

Print

Yum

Quick and Delicious Flourless Peanut Butter Chocolate Chip Muffins

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Yield: 16 muffins

Ingredients

• 2 eggs
• 1 cup peanut butter (can use other nut butter)
• 1/2 cup honey
• 2 medium-large ripe bananas
• 2 teaspoons vanilla extract
• 1 cup oat bran (gluten-free oat bran if you want gluten-free muffins)
• 1 level scoop protein powder
• 1 teaspoon baking soda
• 1/2 cup chocolate chips (dark chocolate or semi-sweet chocolate) plus more for tops of muffins

Instructions

1. Preheat over to 375F.
2. Add 16 muffin cups to a muffin pan (or use a cooking spray to spray each cavity).
3. Add first 4 ingredients to a mixing bowl and mix well.
4. Add remaining ingredients except for chocolate chips and mix well again.
5. Add chocolate chips and stir by hand.
6. Pour batter into muffin pan until each cavity is 2/3-3/4 full.
7. Bake for 10-12 minutes until the tops of your muffins are set and an inserted toothpick comes out clean.
8. Cool muffins in muffin pan for 10 minutes before removing from pan.
9. Freeze or store in an airtight container.

Schema/Recipe SEO Data Markup by Yummly Rich Recipes

0.1

https://livingmontessorinow.com/quick-delicious-flourless-peanut-butter-chocolate-chip-muffins/

This post is part of Kids’ Kitchen Monthly Series

Check out all the fun kids’ favorites this month!

• Princess Aurora Swirl Cupcakes | Sugar, Spice & Glitter
• Quick and Delicious Flourless Peanut Butter Chocolate Chip Muffins | Living Montessori Now
• Homemade Taco Seasoning | Royal Little Lambs
• Mud Pudding  | Raising Little Superheroes
• Mouse-tacular Chocolate Cookies | A Little Slice Of Us
• Roll-Out Butter Cookies | The Gifted Gabber
• Marble Pound Cake | Kitchen Counter Chronicles
• Simple Cupcakes for kids to decorate | Rainy Day Mum
• Easy Zucchini Muffins | Mess for Less
• Dairy Free Banana Nut Muffins | For This Season
• Baked Mini Cinnamon Donut Holes  | Kidgredients
• Chocolate Butterscotch Rice Krispie Treats  |  Royal Baloo
• Easy Bite Sized Chocolate Dipped Pretzels | Sugar Aunts

Enjoy! 🙂

Learn more about my eBook Montessori at Home or School: How to. Teach Grace and Courtesy!

If this is your first time visiting Living Montessori Now, welcome! If you haven’t already, please join us on our Living Montessori Now Facebook page where you’ll find a Free Printable of the Day and lots of inspiration and ideas for parenting and teaching! And please follow me on Instagram, Pinterest (lots of Montessori-, holiday-, and theme-related boards), and YouTube. While you’re here, please check out the Living Montessori Now shop.

And don’t forget one of the best ways to follow me by signing up for my weekly newsletter. You’ll receive some awesome freebies in the process!