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--- sugar_free_flourless_double_chocolate_peanut_butter_muffins [2024/06/17 11:13] – created karin
+++ sugar_free_flourless_double_chocolate_peanut_butter_muffins [2025/06/01 06:58] (current) – karin
@@ Line 1: / Line 1: @@
 ~~NOCACHE~~
-====== Sugar-Free Flourless Double Chocolate Peanut Butter Muffins ======
+====== Sugar-Free Flourless Chocolate Peanut Butter Muffins ======
 ===== Ingredients =====
@@ Line 8: / Line 8: @@
   * heaping 1 c.  no sugar added peanut butter (I use Wegmans Just Peanuts)
   * 2/3 c. cocoa powder
-  * 6 T. [[https://www.amazon.com/Madhava-Natural-Sweeteners-Organic-Nectar/dp/B01GGWD63S|agave substitute]]
+  * 1/3 c. [[https://www.walmart.com/ip/Splenda-Zero-Calorie-Granulated-Sweetener-9-7-oz-Resealable-Pouch/10309711|Splenda]]
+  * 1/2 c. [[https://www.amazon.com/Madhava-Natural-Sweeteners-Organic-Nectar/dp/B01GGWD63S|agave substitute]]
   * 1 T. vanilla extract
   * 1/2 t. baking soda
   * 1/4 t. salt
-  * 1 c. sugar free chocolate chips (I use [[https://www.walmart.com/ip/Lily-s-Dark-Chocolate-Style-No-Added-Sugar-Baking-Chips-Bag-7-oz/732015673|Lily's Dark Chocolate Chips]])
 ===== Directions =====
   * 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. (Note: I chickened out at the end and stirred in the second 1/3 c. cocoa by hand because the food processor was getting really full. This worked fine.)
+  * 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 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.
+  * 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.
 ===== Notes =====
   * You can also use honey, agave, or brown rice syrup as the sweetener (if you aren't making them sugar-free)
-  * These are good, but could be sweeter. Like many sugar-free baked items you can't just do a 1-for-1 substitution and get the same results. Next time I would add some Splenda to the mix (I'm thinking 1/2 c.) to try and up the sweetness a bit.
+  * 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
 ===== Source =====
   * [[http://www.averiecooks.com/2014/05/flourless-double-chocolate-peanut-butter-mini-blender-muffins.html|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 14 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
 {{tag>type:muffins type:gluten_free type:sugar_free ingredient:chocolate ingredient:peanut_butter ingredient:banana}}~~NOCACHE~~