Gluten Free Fudgy Flourless Chocolate Muffins
Author: Laura Blaine
Serves: Approx 6 Muffins
- 1 cup Creamy Peanut Butter
- 2 very ripe bananas
- ¼ cup Lyle’s Maple syrup
- ⅓ cup cocoa powder
- Chocolate chips of your choice
- Preheat oven to 180*C/350*F Gas 4.
- In a bowl combine all the ingredients until all is mixed well, i would suggest a food processor for this
- Once everything is mixed well, spoon batter into lined muffin cups. The batter will be very sticky.
- I topped a few of mine with milk and white chocolate chips.
- Place muffin pan in the oven and bake for about 15 minutes.
- Wait until these are completely cooled before removing from the pan.
- Store these muffins in the fridge. They should last at least 5 days.
- You can also freeze them for longer storage.
These can be frozen once baked and will store in the freezer for up to 2 months.
Recipe by at https://laurasglutenfreekitchen.com/2016/03/gluten-free-fudgy-flourless-chocolate-muffins/
3.5.3208