2 medium/large ripe banana, peeled

2 large eggs

heaping 1 c. peanut butter

6 T. agave

1 T. vanilla extract

2/3 c. cocoa powder

1/2 t. baking soda

1/4 t. salt

1 c. chocolate chips

Preheat oven to 400º F.

In a food processor or blender, break the bananas into chunks. Add the eggs, peanut butter, agave and vanila blend until smooth.

Pour out into a small bowl and stir in the cocoa powder, baking soda, salt and chocolate chips. Pour batter into muffin tins lined with muffin papers. Bake for 15-20 min., until a toothpick inserted into the center comes out clean, or with a few moist crumbs, but no batter. Allow to cool in pan for a few minutes, and then transfer to a wire rack to cool completely.

You can also use honey, maple syrup, or brown rice syrup as the sweetener.

I have also made a sugar-free version using an agave substitute (contains stevia and monk fruit), and used a no-sugar peanut butter. See Sugar-Free Flourless Double Chocolate Muffins for the recipe.

Averie Cooks: Flourless Double Chocolate Peanut Butter Muffins

Yield: 14 muffins

Last updated: 6/19/26