2 medium/large ripe banana, peeled

2 large eggs

heaping 1 c. no sugar added peanut butter (I use Wegmans Just Peanuts)

2/3 c. cocoa powder

1/3 c. Splenda

1/2 c. agave substitute

1 T. vanilla extract

1/2 t. baking soda

1/4 t. salt

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 cocoa powder and Splenda and blend until well combined.

Pour out into a small bowl and stir in the cocoa powder and Splenda. 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 (if you aren't making them sugar-free)

I usually add 1 c. of sugar-free chocolate chips to these, but I was having a spacey day and forgot to put them in. So this year they are just chocolate, not double chocolate. Durr

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 12 muffins

Last updated: 6/1/25