Paige is like me; a chocoholic. I could probably add chocolate to anything, and she’d eat it. The color of these muffins threw her off a bit at first, since…well…they are sort of ugly, but when I told her they were dark because they contain chocolate, she dove right in. I’ve been making these for a while but only just recently started adding blueberries. Sometimes I use peanut butter and other times I use Sunbutter. If you aren’t allowed to pack peanut butter at your child’s school, Sunbutter is a great replacement. Paige doesn’t like Sunbutter but she doesn’t even know I use it for these muffins!
Paige, hold up the muffin and smile!
Paige, take a bite of the muffin and smile!
Flourless Banana, Blueberry Chocolate Muffins
Ingredients
- 2 eggs, beaten
- 2 cups natural, smooth peanut butter (or Sunbutter or almond butter)
- ½ cup maple syrup
- 1½ cups pureed banana (about 2 whole bananas)
- 4 Tbsp unsweetened cocoa powder
- 2 tsp baking soda
- 2 tsp vanilla extract
- ¼ cup dark chocolate chips
- ¼ cup fresh blueberries
Instructions
- Preheat oven to 350 degrees F. Spray a muffin tray with cooking spray (or line with muffin liners).
- In a large bowl, combine eggs, nut/seed butter, maple syrup, banana, cocoa powder, baking soda and vanilla. Whisk together until smooth.
- Fold in the chocolate chips and blueberries.
- Fill the muffin tins to about ¾ full (and note, you will likely have enough to make about four more in another muffin tin)
- Bake 30-35 minutes, or until a toothpick comes out clean.
Notes
This is a low FODMAP recipe!
Nutrition Information
Serving size: 1/16 of recipe Calories: 250 Fat: 17.5 g Carbohydrates: 18.5 g Sugar: 12 g Fiber: 3 g Protein: 9.5 g
Easy recipe, gluten free, low FODMAPs and relatively low in sugar. Not to mention they contain a good source of fiber. You know, muffins aren’t generally the healthiest snack, but when you add some fruit and nuts/seeds to the mix, bam! They are a better choice for you and your littles. Even Cameron wanted 
more.
