Gluten Free Peanut Butter Chocolate Banana Mini Muffins


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.

Gluten Free Peanut Butter, Chocolate Banana Mini Muffins

  • 1/2 cup very ripe banana
  • 1/2 cup all natural creamy peanut butter
  • 2 tbsp. honey
  • 1 tsp. vanilla extract
  • 2 Tbsp. brown sugar
  • 1 egg
  • 1/4 tsp. salt
  • 1/2 tsp. baking soda
  • 1/4 tsp. baking powder
  • 1/3 cups +1Tbsp. powdered oats (pulse old fashioned oats in blender until powder)
  • 1/3 cup old fashioned oats
  • 1/3 cup dark chocolate mini chips
  1. Preheat oven to 350 degrees and place Boncook 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.

    Measure a heaping Tablespoon of batter into each muffin well.

    Bake at 350 degrees for 10-12 minutes. Don’t over bake. This will keep them nice and moist.

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 mash very easily and add extra moisture to you baked goods.

Get your awesome mini muffin tray Here.





Chocolate Lava Cakes

Nothing beats warm melted chocolate with vanilla ice cream. It makes every occasion special. This recipe is amazingly easy. Just don’t cook it too long.

Chocolate Lava Cakes

  • 3/4 cup butter
  • 12 oz high quality chocolate chips
  • 1/2 cup heavy cream
  • 5 eggs
  • 3/4 cup flour
  1. Place a straight muffin pan on perforated baking sheet( if you do not use a BonCook muffin pan you will need to butter muffin wells, dust with cocoa and cross your fingers )

    Place chocolate chips in a microwave in a large round mold or microwave safe bowl. Top chips with butter and cream then microwave for 30 seconds at a time, stirring in between until chocolate is smooth. Allow chocolate to cool slightly. Stir in eggs, sugar and flour then pour into muffin wells. Muffin wells should be ¾ full. Refrigerate for at least one hour and up to two days.

    When ready to bake: Preheat oven to 425 degrees. Bake for 12-15 minutes, just until the outsides and most of the top has set. You want the center to be like a thick pudding. You may insert a knife to test. Let them cool for 5 minutes then place a sheet pan on top and flip. Inverting the lava cakes. Serve warm with Whipped cream or Ice cream. Makes 8 or 9 cakes. 

Get my favorite muffin pan Here

Perforated baking sheet Here