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.
I have been making my own granola for almost 20 years. A pastor’s wife gave me her recipe, and I have changed and tweaked it over time replacing oil with peanut better. I do love almost all things peanut butter, so this is my favorite version. It smells so good coming out of the oven that your family will think you are making cookies and may be a little disappointed when they arrive in the kitchen. But what could be better the warm, wholesome granola, right? I have a hard time not popping the larger chunks into my mouth while it is cooling. Making your own granola is very easy and far less expensive than store-bought granola. It also provides you with the opportunity to have complete control over the ingredients. If possible, use local organic honey for added health benefits. I do not add dried fruit and nuts to my granola until I am ready to eat it. I think it helps all the ingredients to maintain their freshness.
Peanut Butter Granola
- 5 cups Oatmeal
- 1/4 cup ground flaxseed
- 1/2 cup Peanut Butter
- 1/2 cup honey
- 1/2 tsp. vanilla
- 2 Tbs. brown sugar (optional but adds crunch)
- 1/4 tsp. cinnamon (optional)
Preheat oven to 275 degrees. Place BonMat* on a rimmed cookie sheet. Toss oats, flaxseed and cinnamon together in a large bowl. Cook peanut butter, honey and brown sugar together for two minutes in microwave. Pour over oat mixture and mix well. Working peanut butter in to oats. Spread on cookie sheet and bake for 20-25 minutes stirring half way through. Mixture should be golden brown. Granola will dry and crunch up as it cools.
Cool before storing in an air tight container. Serve with your choice of milk or granola.
I love this with blueberries and almond milk.
You can find the BonMat Here
The BonMat is a safe, non stick, silicone and woven glass baking mat that offer superior baking results with very easy clean up.