Saturday, March 28, 2015

Flourless Chocolate Muffins - Win and Update!

Update Below!

Ah, bananas. Always something I have around. But either we eat so many I can barely stay stocked or they sit around for a week until they're all brown and mushy. There is rarely an in-between. Last week I ended up with two lone ripe bananas. So not enough for banana bread. I could freeze them but since we're moving I'm trying to DECREASE my freezer stock, not increase it. So I looked through my pin boards and came across a recipe that just might work.

Flourless Chocolate Muffins.

A perfect excuse to procrastinate on a rainy Tuesday.

Now I'm going to be honest, I totally thought these were going to fail in some way. Nearly no dry ingredients involved, no flour, no sugar, no egg. I thought they were going to be a gooey mess post-baking.

Boy was I wrong!

These muffins are super simple to make and just require four ingredients. FOUR! And nothing nuts that you'd need to run to a health food store for. Yes the batter is sticky as the instructions state. I was unable to find too lazy to use muffin liners, so I was very generous with the cooking spray and the muffins popped out without a problem. And be prepared for a bit of a mess when scooping the batter from your blender/mixer. But it's still tasty raw!

This recipe made about 9 muffins using a regular muffin pan. Since they don't rise, you don't have to follow the usual rule of filling the muffin cups 2/3 full. You can go most of the way up and they won't bake over. And adding a few chocolate chips on top adds a nice touch.

The taste is great, a nice balance between banana, chocolate, and peanut butter. The texture is like a dense cake, very moist, but not overly heavy like a brownie.

As I said, I was pleasantly surprised by this recipe. These are perfect for a healthy chocolate fix, and I don't feel TOO horrible giving my son a chocolate muffin. And these muffins can be gluten free or even vegan with the right ingredients. 
These are a definite win in my book and I'll be making them again.

Happy Baking!


So I made these a second time. I'm not sure exactly what happened, but I have a good idea, however they didn't turn out the same. This time I was SLIGHTLY under the amount of coco powder, and used REALLY ripe bananas when before they were sorta ripe. I may have also over-blended. They still taste fantastic, but after baking for nearly 30 minutes they still are very mushy and aren't holding together.
So learn from my experience! Be precise with your measurements, don't over mix, and use slightly ripe bananas. If I do this again with really ripe ones I would probably increase the coco powder to offset the moisture content.
Good luck!

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