These not-too-sweet mini desserts combine the flavors of peanut butter cups and chocolate cake.
Quinoa flour adds protein and makes these gluten-free, but feel free to substitute white whole-wheat flour instead.
Coat a 24-cup mini muffin tin with cooking spray.
Photo: Jennifer Causey
Beat peanut butter and butter in a large bowl with an electric mixer until creamy.
Beat in eggs, brown sugar and vanilla.
Whisk quinoa (or whole-wheat) flour, cocoa, baking soda and salt in a small bowl.
Mix the dry ingredients into the wet ingredients until just combined.
Divide the batter among the prepared mini muffin cups and sprinkle the tops with chocolate chips.
Let cool completely before storing, about 1 hour.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
