Imported from Instagram
Chocolatey Muffins
Flourless chocolate muffins made with ripe banana, eggs, cocoa, and peanut butter. They turn out fluffy and can be decorated with your preferred topping.
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Ingredients
- 1 ripe banana (With speckles on the peel; mashed into a purée.)
- 2 eggs
- 2 tbsp unsweetened organic cocoa powder (Heaping tablespoons.)
- 0.5 cup peanut butter
- baking powder (A little; amount not specified.)
- oil for greasing the molds (For greasing each mold; amount not specified.)
- raspberries (Optional topping, according to preference.)
- chocolate chips (Optional topping, according to preference.)
- peanut butter for decorating (Optional; used to create a marbled effect.)
Steps
- 1
Preheat the oven to 180 °C.
- 2
Mash the ripe banana until completely smooth and set it aside.
- 3
Place the banana purée in a bowl.
- 4
Add the two eggs, unsweetened organic cocoa powder, and peanut butter.
- 5
Add a little baking powder and mix very well until all the ingredients are fully combined.
- 6
Grease each muffin mold.
- 7
Divide the batter among the prepared molds.
- 8
Give the molds a couple of gentle taps to settle the batter.
- 9
Decorate the surface as you prefer. In the example, raspberries, chocolate chips, and peanut butter are used to create a marbled effect.
- 10
Bake for 20 minutes at 180 °C.
- 11
Remove the muffins from the oven and serve them or place them in a lunchbox when ready.
Notes
The amounts of baking powder and oil for greasing the molds are not specified. The transcript mentions corn butter, but the main description indicates peanut butter; the main description was followed. The toppings are optional.
Nutrition per serving
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