These Flourless Chocolate Muffins are made with only four ingredients. Perfect for breakfast and late night snacks. Oh and they are vegan, too!
Prep Time10 minutesmins
Cook Time15 minutesmins
Total Time25 minutesmins
Course: Dessert
Cuisine: American
Servings: 6muffins
Calories: 334kcal
Author: My Dairy-Free Gluten-Free Life
Ingredients
1cupcreamy peanut butteror nut butter of choice
2very ripe bananas
1/4cupmaple syrup
1/3cupcocoa powder
Instructions
Pre-heat oven to 350.
In a food processor combine all ingredients. You may have to stop and scrape down the sides a few times.
Once everything is mixed well, spoon batter into lined muffin cups. I used silicone molds. The batter will be VERY sticky. I found wetting a spoon kept it from sticking.
I topped a few of mine with chocolate chips. Feel free to do the same.
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. Enjoy!