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Double Chocolate Peanut Butter Muffins - made without flour and whipped up quickly in your blender, these muffins are low in sugar and a healthier way to satisfy your chocolate cravings! | @tasteLUVnourish on TasteLoveAndNourish.com #ad @lovemysilk

Double Chocolate Peanut Butter Muffins

April 9, 2015 By Caroline 21 Comments

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My daughter and I regularly test out new ways to satisfy our chocolate cravings without a ton of sugar. Not an easy task, but not impossible either. We think the trick is to focus on great ingredients that you feel good about using instead of fixating on the things you cannot have. These chocolatey muffins are loaded with our favorite go-to’s like, whole grain oats for structure and fiber, ripe bananas to add sweetness, dark cocoa powder that is full of antioxidants, natural peanut butter and Silk Organic Unsweetened Soy Milk for plant-based sources of protein.

You already know how much I love using all of Silk’s milks for everything from smoothies to baking and even for savory cooking. What I love about their unsweetened soy milk is the amount of protein, B vitamins and calcium it provides without being a source of cholesterol or high saturated fats. The added plus is that it’s an organic, non-GMO source of soy protein that tastes amazing!

So, when that late-day chocolate craving hits, this quick and easy recipe is perfect. It all whips up quickly in your blender, then bakes in about ten minutes.

Double Chocolate Peanut Butter Muffins - made without flour and whipped up quickly in your blender, these muffins are low in sugar and a healthier way to satisfy your chocolate cravings! | @tasteLUVnourish on TasteLoveAndNourish.com #ad @lovemysilk

Double Chocolate Peanut Butter Muffins

These chocolatey muffins, made without flour, are low in sugar and a great source of protein.
Serves: 12

Ingredients

  • 1/2 cup Silk Organic Unsweetened Soy Milk
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 2 medium ripe bananas peeled
  • 1/4 cup natural peanut butter
  • 2 cups rolled oats
  • 1/4 cup dark cocoa powder
  • 1/4 cup coconut palm sugar or dark brown sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon fine salt
  • 3 tablespoons mini chocolate chips

Instructions

  • Preheat your oven to 375 degrees. Line a muffin tin with 12 paper liners.
  • In your blender, combine all of the ingredients, in the order given, except the chocolate chips. Blend on medium high speed for 35 to 40 seconds, or until smooth and well blended. Remove the blender pitcher from the base.
  • Add the chocolate chips into the mixture and stir in with a spoon or spatula. Pour the mixture into the muffin tins about 2/3 full (about 1/4 cup per muffin). Feel free to add a few more mini chips on top.
  • Bake for 10 to 12 minutes or until a toothpick inserted into the center comes out mostly clean.
  • Allow to cool in the tins for just about 3 minutes then cool completely on a wire rack.

Notes

I use natural peanut butter in this recipe. Look for simply ground peanuts with no added sugar, fats or additives.
If you cannot find coconut palm sugar, feel free to use dark brown sugar. Both have similar calories and grams of sugar, but coconut palm sugar is said to not spike your glycemic levels the way that regular sugar can. Either way, this amount of sugar is quite low
If keeping gluten-free is a concern, be sure that your oats are labeled gluten-free
Keep in mind, these muffins are really low in sugar. If you’d like them sweeter, feel free to add more sugar to taste.
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Double Chocolate Peanut Butter Muffins - made without flour and whipped up quickly in your blender, these muffins are low in sugar and a healthier way to satisfy your chocolate cravings! | @tasteLUVnourish on TasteLoveAndNourish.com #ad @lovemysilk

 

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This conversation is sponsored by Silk. The opinions and text are all mine.

Filed Under: Breads and Muffins, Breakfast, Dessert, Snacks Tagged With: ad, banana, blender muffins, bread, breakfast, chocolate, chocolate chips, coconut palm sugar, dessert, double chocolate, easy, flourless, flourless muffins, gluten-free, healthy, healthy snack, low sugar, muffins, natural peanut butter, no flour, non-GMO, oats, peanut butter, peanuts, plant protein, recipe, rolled oats, Silk, snack, soy milk, sponsored post, vanilla, vegetarian

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Reader Interactions

Comments

  1. Daria

    August 10, 2017 at 4:45 am

    Hello, Caroline, my kiddies and I love-love-love your recipes! I wonder what would be a good substitute for chocolate chips in this recipe, since I haven’t had much luck finding them in our stores(( ( Siberia, Russia). And also, can I use hazelnut milk instead of almond?

    Reply
    • Caroline

      August 11, 2017 at 10:06 am

      Hi Daria! You are so kind…I’m thrilled to hear you’ve been enjoying the recipes here! You could chop up about 1 to 2 ounces of a chocolate bar to replace the chocolate chips and yes, you can certainly us hazelnut milk. I bet that will be amazing! Thanks for your sweet words and I hope you love these muffins! :)

      Reply
  2. Megan

    April 30, 2015 at 10:25 pm

    Could I use avocado instead of banana? I have a banana allergy.

    Reply
    • Caroline Hurley

      May 1, 2015 at 10:04 am

      Megan, I think avocado could work well, although I haven’t tested it. I’d use one avocado, but you’ll probably need to double the sugar to make up for the sweetness of the banana. I’d love to hear your results!

      Reply
  3. Crystal

    April 30, 2015 at 9:19 pm

    This looks really good. Would you happen to have the nutritional facts on this? I like to keep track of my food. Thanks!

    Reply
    • Caroline Hurley

      April 30, 2015 at 9:25 pm

      I’m not able to provide nutrition data, Crystal, but My Fitness Pal has a great calculator you can use. Take a peek at the comments below…one commenter has posted their results.

      Reply
  4. Angela

    April 30, 2015 at 8:29 pm

    Do you think an egg replacer (powder) could be used and hold together just the same?

    Reply
    • Caroline Hurley

      April 30, 2015 at 9:21 pm

      Although I haven’t tested the recipe using an egg replacer, I do think you’d have good luck using one with this. I’d love to hear your results, Angela!

      Reply
    • Anna

      March 13, 2016 at 2:54 pm

      I made these muffins with “chia eggs” (1 egg = 1 tbsp chia seeds + 3 tbsp water) instead of normal eggs and there turned out great!

      Reply
      • Caroline

        March 19, 2016 at 10:59 am

        So happy to hear that, Anna! I’m going to try that!

        Reply
  5. ny

    April 30, 2015 at 6:14 pm

    Hi I was wondering where do you buy dark cocoa powder? I also was wondering does anyone know the nutrition facts on this recipe?
    Thank you

    Reply
    • Caroline Hurley

      April 30, 2015 at 9:16 pm

      You should be able to find dark cocoa powder in most grocery stores, if not, regular cocoa powder would work perfectly.

      Reply
  6. Anon

    April 30, 2015 at 5:59 pm

    For those curious, 160 calories per muffin and only 9g sugar each

    Reply
  7. Cassie

    April 30, 2015 at 4:23 pm

    i avoid all soy like the plague, so I’d try coconut milk or almond perhaps. Soy is detrimental for thyroid.

    Reply
  8. peylin

    April 30, 2015 at 1:49 pm

    would this work with a different nut butter?

    Reply
    • Caroline Hurley

      April 30, 2015 at 9:13 pm

      Absolutely, Peylin! Any nut butter would be great in this! Enjoy!

      Reply
  9. Amanda @GlitterItGold

    April 24, 2015 at 3:33 pm

    These look delicious, and easy, with few dirty dishes- my kinda recipe. Have you tried making them with Silk Almond Milk? That is what I will be using. I can’t wait to try them, thanks for sharing!

    Reply
    • Caroline Hurley

      April 28, 2015 at 12:25 pm

      Absolutely, Amanda! Almond milk would work wonderfully! Hope you love them!

      Reply
  10. Emily

    April 20, 2015 at 1:34 pm

    Peanut butter, bananas, and chocolate… yum. These sound so delightful!

    Reply
  11. Joanne

    April 14, 2015 at 9:00 pm

    These would hit the spot for this chocolate + PB addict!

    Reply
    • Caroline Hurley

      April 17, 2015 at 1:52 pm

      Thanks, Joanne! I must confess…peanut butter and chocolate are my biggest cravings too!

      Reply

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