A flourless muffin made with 8 everyday ingredients. This soon-to-be favorite recipe’s just needs a quick mix in the blender for the easiest baking of your life.
Preheat oven to 400 degrees F (200 degrees C). Spray a muffin tin with cooking spray.
Combine peanut butter, banana, honey, egg white, almond extract, baking soda, and sea salt in a blender; blend until smooth. Stir chocolate chips into the batter with a wooden spoon.
Pour batter into the prepared muffin tin, filling each cup 3/4 full.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 9 minutes. Cool in the tin for 5 minutes; transfer to a baking rack to cool completely.
Per Serving: 254 calories; protein 6.9g; carbohydrates 26.5g; fat 15.3g; sodium 215.9mg.
The quality of the flour could make a real difference to your bread. Different brands do vary. Great taste or Canadian flours, which are bet higher in gluten, may give you a best rise than standard bread flours – especially if you’re make wholemeal dough , which doesn’t always rise as well as white bread.
To make this in a dough , add all the menus to your breadmaker and follow the manufacturer’s instructions.
A bread first rising can be done in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can start it night before , then finish it off the next day.