2 medium/large ripe banana, peeled

2 large eggs

heaping 1 c. peanut butter

1/3 c. cocoa powder

2 oz. baking chocolate, melted

6 T. maple syrup

1 T. vanilla extract

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 and blend until smooth. Add the rest of the ingredients except the chocolate chips and blend until well combined.

Pour out into a small bowl and stir in the 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, agave, or brown rice syrup as the sweetener. I usually use agave but switched to maple syrup to make these muffins low-FODMAP friendly.

I usually use 2/3 c. of cocoa powder and no baking chocolate, but I ran out of cocoa in the middle of this recipe and didn't feel like stopping to run to the store, so added some baking chocolate instead which seemed to work fine.

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.

Recipe last updated: 5/28/25

Averie Cooks: Flourless Double Chocolate Peanut Butter Muffins

Note: I've doubled the recipe from the original. The original recipe only made 8 regular sized muffins. This version makes 13 muffins