Sunday, April 3, 2011

Grain-free chocolate muffin/cupcake

Nom, nom, nom
My daughter and I have been feasting on these! Very easy to make and it freezes well.  It melts in your mouth. The secret is in the egg whites.  I use 2 free-range eggs and then 2 egg whites. The muffins came out very fluffy inside but not gooey.


1 cup peanut butter (or any other nut butter)
2 eggs
2 egg whites
1 very ripe banana
2 tbs chocolate powder(I used Hershey's)
1/2 tsp baking soda
1 tsp lemon
1/4 cup honey

Preheat oven at 350 degrees Fahrenheit.

Mix everything together. Add the lemon juice after everything's mixed.  Bake in a lined muffin pan for 20 minutes or til toothpick comes out clean.

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