These flourless peanut butter banana chocolate muffins taste taste rich and decadent, and you'd never know they're actually low in sugar (sweetened with banana and a touch of honey), have no oil or butter, and are naturally gluten-free!
In a medium mixing bowl, mash bananas well, into an almost-liquid consistency. Add eggs and stir to combine. Add peanut butter, honey, and milk and stir well.
In a small separate bowl, add dry ingredients (other than chocolate chips): cocoa powder, baking soda, baking powder, and salt. Add the dry ingredients to the wet ingredients and stir lightly until just combined, being careful not to over-mix.
Spray 12 regular-size muffin cups with cooking spray or fill with muffin liners. Fill cups with batter and sprinkle chocolate chips on top of each muffin cup.
Bake for 14-16 minutes until the muffin tops are almost fully set if you jiggle the pan. (If you insert a toothpick, they should still be a little gooey, and they'll set more as they cool). Since these muffins are already dark, it can be a bit hard to tell when they're done baking. Err on the side of under-baking (they'll be dry if over-baked!)
Let muffins cool for 15 minutes and then remove from muffin tin, using a knife around the edges to loosen the muffins, if needed. Store leftover muffins on the counter in an airtight container for up to 2-3 days. Freeze remaining muffins for up to 3 months.
*I've experimented as little as 0 tablespoons of honey and as much as 1/4 cup honey. I've found that 2-3 Tbsp. is perfect for me as someone who enjoys very dark chocolate. If you're not used to especially dark chocolate, you may wish to start with 1/4 cup. If you're following a low-sugar diet and enjoy very dark chocolate, you can successfully omit the honey entirely, as the bananas add sweetness.Two things I always use:These natural (unbleached) baking cups + Hershey's Special Dark Cocoa Powder