flourless double chocolate chip muffins

I’m not one to say no to chocolate. Ever. Well, unless it’s paired with peanuts, but in that case it’s more an issue of self-preservation rather than choice. Pesky allergies.

If you’ve been reading Spoons for any amount of time, you’re probably well aware of my allergy to peanuts. I try not to complain about it too much, but it can be hard when you live in a [blog] world that’s obsessed with the little legumes and you’re constantly being reminded of your dietary limitations. At the end of the day, though, it’s not all that bad. I definitely still manage to eat quite well, and it helps that there are some pretty awesome allergy-friendly companies out there who are sympathetic to my situation.

When Enjoy Life reached out to me and asked if I wanted to sample their new dark chocolate morsels, my answer was pretty much a no-brainer. I’ve been a big fan of their products for years now, and… I may have mentioned that I never say no to chocolate? But neither would you if you were presented with these rich bites of dark chocolatey goodness! I started out by taste-testing them straight from the bag (naturally), before figuring that I should probably do some baking with them to see how they fared. The result of my experiments? Flourless Double Chocolate Chip Muffins.

Ingredients

• 1/2 cup almond butter*
• 1 ripe medium/large banana
• 1 egg
• 1/4 cup honey
• 1/4 cup unsweetened cocoa powder
• 2 Tbsp. ground flaxseed
• 1 tsp. vanilla extract
• 1/2 tsp. baking soda
• 1/4 cup chocolate chips, plus more for sprinkling on top

Directions

1. Preheat oven to 375F and prepare a muffin pan by spraying 9 cavities with cooking spray. Set aside.
2. Add all ingredients except for chocolate chips to a blender and blend on high until batter is smooth and creamy. Stir in chocolate chips by hand.
3. ..........................................

for full recipes please see : www.runningwithspoons.com

Share this post