These are so moist and delicious you won’t even notice they are gluten free, low in fat and reasonably low in sugar. Just be careful, it’s easy to eat a half a dozen without much thought.
Makes 16 mini muffins
½ cup very ripe banana (hint: I freeze bananas in their peel when they get too ripe. Thaw and slide from peel when ready to use for breads or muffins. They will mash very easily)
½ cup creamy peanut butter (all natural)
2 T. honey
1 t. vanilla extract
2 T. brown sugar
1 large egg
¼ t. salt
½ t. baking soda
¼ t. baking powder
1/3 cup+ 1 T. powdered oats (regular old fashioned oats that have been blended)**
1/3 cup old fashioned oats**
1/3 cup dark chocolate chips(mini)
Preheat oven to 350 degrees and place Demarle mini muffin pan on perforated baking sheet. (or generously grease muffin wells of a regular mini muffin pan)
Remove banana from peel and mash well with fork. Measure the banana after it has been mashed.
In a large bowl, using hand mixer or whisk cream together the mashed banana, peanut butter, honey, vanilla and brown sugar.
Beat until completely combined. Beat in egg.
To make oat powder, take oats and pulse in blender or food processor until they are a flour like consistency. Measure oat flour after blending.
Stir in salt, baking soda, baking powder and oat flour. Just until combined.
Stir in oats and chocolate chips.
With a Tablespoon, fill each muffin well 2/3 full.
Bake at 350 degrees for 10-12 minutes. Don’t over bake. This will keep them nice and moist.
**If you are on a strict gluten free diet, make sure your oats are certified gluten free.
Adapted from Chelseasmessyapron.com