Ok tea – I had NO idea what a Buckeye was until I was like…23. And even then I didn’t know what it really was. I know, I was raised by monsters. ANYWAY, once I discovered that Buckeyes are peanut butter-chocolate-deliciousness, I was so in. I had to make them in every kind of form.
These are Flourless Buckeye Muffins – but think of them as an inside-out Buckeye. Or think of them as the best gluten free peanut butter mini muffin you’ve ever had, I’m flexible either way 🙂
The ingredients in this are straight up magic. And it’s so simple. It comes together in a blender and boom. Done. Magic muffins have arrive. Pair them with the OG Buckeyes and thank me later <3
Table of contents
What are Buckeyes?
So funnily enough – a buckeye is actually first and foremost a nut?? And then it turned into the mascot of Ohio State University, and only then did it turn into a candy.
Buckeyes are now commonly known as peanut butter fudge, dipped into dark chocolate with only a bit of the peanut butter showing. They are bite-sized and oh-so-good.
So for this flourless buckeye mini muffin recipe, I wanted to do buckeyes inside-out. Chocolate in the middle, peanut butter on the outside, gluten free goodness.
Ingredients for these flourless Buckeye Muffins
And you’ll be shook at the ingredients for this – so insanely simple:
- 1 medium apple
- 1/2 cup almond butter – the drizzly kind
- 2 large eggs
- 6 tbsp maple syrup
- 1/2 tsp vanilla extract – optional
- 5 tbsp peanut powder – think PB2
- 1/2 tsp baking soda
- 1 pinch of salt
- 1/4 cup chocolate chips – I like Hu Kitchen’s Gems
How to make these flourless peanut butter muffins
Everything for this recipe comes together in a blender, it could not be easier. Here’s how you put it all together
- Preheat the oven to 350F.
- Dice up the apple. Using either a microwave or the stovetop, heat it up until it’s soft. This is about 3 minutes in the microwave or 4-5 minutes on the stovetop on medium high heat (if using the stove, add 1 tbsp of water to help steam the apple pieces a bit and prevent sticking).
- In a small blender, combine the apple, almond butter, eggs, maple syrup, vanilla, baking soda, salt and peanut powder. Blend until a smooth batter forms.
- Grease a mini muffin tin. Pour the batter about 3/4 the way up each muffin slot. Then insert 1-2 chocolate chips in the middle of each muffin. Use a toothpick to gently press the chocolate chips down into the middle of the muffin. You can tap the baking sheet on the counter to help them sink even more (I didn’t do this – whoops!)
- Bake at 350F for 16-18 minutes. Remove and let cool before serving!
FAQ
I personally haven’t tested it in a normal muffin tin. Since this is flourless there is a higher potential that they might collapse in the middle if made in a larger size, but they should still cook through. If you don’t mind the look of a slightly flat muffin, I’d say feel free to try it out!
I like to store these in an air tight container either in the pantry or the fridge. They will keep for longer in a cooler temperature, but either storage system will work!
These will keep for 4-5 days at room temperature and up to 7-10 days in the fridge.
Looking for more flourless recipes?
Here are a few of my favs:
And that’s it for these mini muffins! I can’t wait to see all your buckeye babies.
If you make it, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making <3
And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you.
Watch the recipe video here:
Flourless Buckeye Muffins
Ingredients
- 1 medium apple
- 1/2 cup almond butter the drizzly kind
- 2 large eggs
- 6 tbsp maple syrup
- 1/2 tsp vanilla extract optional
- 5 tbsp peanut powder think PB2
- 1/2 tsp baking soda
- 1 pinch of salt
- 1/4 cup chocolate chips I like Hu Kitchen's Gems
Instructions
- Preheat the oven to 350F.
- Dice up the apple. Using either a microwave or the stovetop, heat it up until it's soft. This is about 3 minutes in the microwave or 4-5 minutes on the stovetop on medium high heat (if using the stove, add 1 tbsp of water to help steam the apple pieces a bit and prevent sticking).
- In a small blender, combine the apple, almond butter, eggs, maple syrup, vanilla, baking soda, salt and peanut powder. Blend until a smooth batter forms.
- Grease a mini muffin tin. Pour the batter about 3/4 the way up each muffin slot. Then insert 1-2 chocolate chips in the middle of each muffin. Use a toothpick to gently press the chocolate chips down into the middle of the muffin. You can tap the baking sheet on the counter to help them sink even more (I didn't do this – whoops!)
- Bake at 350F for 16-18 minutes. Remove and let cool before serving!
This info is priceless. How can I find out more?
I couldn’t even tell these were healthy! We devoured them in a day. I can’t wait to try more recipes – keep up the great work!
So glad you liked them!