Peanut Butter Chocolate Chunk Muffins {Grain Free} ~ Printable Recipe

"With such rivals for the notice of the fair as Mr. Wickham and the officers, Mr. Collins seemed to sink into insignificance... but he had still at intervals a kind listener in Mrs. Phillips, and was by her watchfulness, most abundantly supplied with coffee and muffin."

~ Jane Austen, Pride & Prejudice

I never thought I would ever be sharing a grain-free muffin recipe. But with all these new allergies that are presenting themselves, we have done a lot of experimenting in the kitchen lately! These muffins are a nice, satisfying sweet snack, without giving you that heavy feeling. Perhaps you are searching for new ways to eat and could use a recipe like this also?

They may even be acceptable for breakfast with a large glass of cold, raw milk.  They are quite low in sugar too. Just 1/4 of a cup for 16 muffins! The banana puree helps out with the sweetening.

Ingredients ~

• 2 cups peanut butter
• heaping 1 cup mashed bananas (overripe preferred)
• 4 eggs
• 4 tsp. vanilla extract
• ½ tsp. sea salt
• ¼ cup raw sugar
• 1 tsp. baking soda
• 2 tsp. apple cider vinegar
• 2/3 cup dark chocolate chunks, plus some extra if you like

To Make ~

Preheat oven to 350 degrees. Line 16 muffin cups with cupcake liners.

Put the peanut butter, bananas, eggs, vanilla extract, sea salt, and raw sugar in a food processor. Place the baking soda on the top and pour the apple cider vinegar on top of it to create a chemical fizz reaction. Next, puree until smooth and creamy. Lastly, add the dark chocolate chunks. Using a spoon – not the food processor – mix the chunks into the batter. Fill the cupcake liners up nearly to the brim with mixture; there should be the 16 muffins in total. If desired, add some extra dark chocolate chunks on top of each muffin. Bake for 17 – 20 minutes, until puffy, and until a toothpick inserted comes out clean. If the toothpick penetrates chocolate, select a different spot.

Note: These muffins freeze well.

I invite you to a plate and a butter-knife and a large slab of creamy butter! You are also welcome to the printable recipe which is shared here! 

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Note: My daughter adapted this recipe from Gluten-Free & Grain-Free Breads, Batters and Doughs by Halle Cottis.