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
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.