Gluten Free Peanut Butter Chocolate Banana Mini Muffins

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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.

 

 

 

 

Favorite Pumpkin Muffins

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I know it’s not October any more but I just can’t let this pumpkin muffin slip through the cracks. I dearly love a good pumpkin pastry but this one is exceptional. Not because it has any filling or crumbly topping. In fact that is the beauty of this muffin. It’s just pure, simple and easy to eat.  It stirs together in minutes and bakes up fluffy and moist.

Favorite Pumpkin Muffins

  • 1 3/4 cups all purpose flour
  • 1 cup sugar
  • 1/2 cup dark brown sugar
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 2 tsp. ground cinnamon
  • 1/2 tsp. ground cloves
  • 1/4 tsp. ground nutmeg
  • 2 eggs
  • 1 15oz. can pure pumpkin puree (not pumpkin pie mix)
  • 1/2 cup coconut oil
  • 1 tsp. pure vanilla extract
  1. Preheat oven to 375 degrees and place straight muffin pan* on perforated baking sheet* or grease/spray a traditional muffin pan.

    Measure out the flour, sugars, baking soda and spices in a medium bowl and whisk together. Set aside.

    In another larger bowl whisk together eggs, pumpkin, coconut oil and vanilla extract.

    Fold in the dry ingredients and stir together just until everything is incorporated. Do not overmix.

    Using a large scoop, evenly distribute the batter into 12 wells. Top with nuts if desired.

    Bake muffins for 20-22 minutes or until toothpick in the center of a muffin comes out clean.

    Recipe adapted from Sally’s Baking Addiction.

Get a safe non stick straight muffin tray with a lifetime guarantee HERE.

Get your perforated baking sheet to rest your muffin pan on HERE.

 

 

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