This is actually an update of the popular “Flourless Peanut Butter Muffins” I posted a long time ago. It was one of the first recipes I shared and it was clear from how I was throwing things in the blender that cooking/baking with me is not an exact science. I’ve heard that you should be more precise when baking, but I’m sorry, I can’t. However, I did manage to make the muffins more replicable by simplifying the recipe. I took out the chestnuts, agave, and Greek yogurt! Plus, this time you just need a bowl and a spoon, and I’ve updated the old post accordingly.
My compliments to The Detoxinista – I tried baking with just nut butter after looking at her recipe for PBCC blondies. She used natural/thinner/oily peanut butter for her blondies, but I used “regular” (like Skippy or JIF) for all of my baking. I think this resulted in a fluffier (not fudgey) result. So go for the regular PB.
I baked flourless peanut butter things quite a few times this summer. Here are two instances:
Flourless Peanut Butter Bread
(pictured at the top of this post)
Grain Free, Dairy Free, No Sugar Added | Preheat oven to 350, Grease an 8×8 square
I made these for Mrs. T, who is trying to avoid flour and sugar for health reasons. After some coffee-break recon one Sunday I learned that she’s partial to peanut butter. I did a “practice” batch for our family, and those among us who quite enjoy sugar liked these sugarless squares. Personally, I liked them with some jam smeared on top, like in the picture. I used a fruit-sweetened strawberry spread.
- 1 c peanut butter (not natural-style or homemade)
- 1 egg
- pinch of salt
- ½ tsp baking soda
- splash of vanilla
Combine everything in a bowl. Pour into your square. Bake at 350 for around 20 minutes. I’m sorry, I honestly can’t remember how long I baked them – just start checking at 20, and let them go a few minutes longer if they don’t look done.
Flourless PBJ Bars
Grain Free, Dairy Free | Preheat oven to 350, Grease an 8×8 square
These were the treats I made originally to take to The Gym. I had a batch in the oven before breakfast that morning. I found out later, though, that peanuts are on the allergen list, so I switched gears and tried the Flourless “Nutella” Bars. Thankfully my parents arrived that day so Baker Smurf could advise me when my test batch turned out too soft. Basically, these are similar to the bread, but this is a thicker, double batch, and the jam is swirled on top so it’s baked into the bar. Yay!! Fun times. My swirl would have been prettier, but Mommy hadn’t arrived yet. Also, I sweetened these bars so they are more in the “PB Cookie” category than the “bread” category.
- 1 c smooth peanut butter (not natural-style or homemade)
- 1 c chunky peanut butter (not natural-style or homemade)
- 2 eggs…I think I used flax eggs
- pinch off salt
- 1 tsp baking soda
- ½ c honey or agave
- splash of vanilla
- 2 Tb jam of choice (for the top)
Combine everything except the jam. Of course you can use all smooth or all chunky PB if you like. Pour into your square. Gently warm the jam (I put mine in a small dish) in the microwave. Dot the top of your batter with the jam. I made 9 globs. Drag a toothpick or butter knife through the jam and batter to achieve a feathered effect. Bake at 350 for around 25-30 minutes.