PB Chocolate Chip Mini Muffins (GF)
I prepare a lot of gluten free baked goods. Some recipes are obviously gluten free, with a spongy texture. Others, like these muffins, will get a thumbs-up from the pickiest eater. Bananas, if you can tolerate them, are a great addition to a lot of gluten free recipes, just make sure they are ripe.
Tips:
Muffins are best fresh, but will keep airtight at room temperature for up to 5 days, or in the freezer for up to 4 months.
Add 1/3 cup of cocoa powder and make them double chocolate.
PB Chocolate Chip Mini Muffins
Recipe from Averie Cooks
Makes 17 mini muffins
PREP 2 minutes
COOK 8 minutes
TOTAL 20 minutes
INGREDIENTS
1 medium ripe banana, peeled
1 large egg
heaping 1/2 cup creamy peanut butter (I recommend using classic storebought peanut butter, and not natural or homemade)
3 tablespoons honey (agave or maple syrup may be substituted)
1 tablespoon vanilla extract
1/4 teaspoon baking soda
pinch salt, optional and to taste
heaping 1/2 cup mini semi-sweet chocolate chips
INSTRUCTIONS
Preheat oven to 400F. Prepare mini muffin pans by spraying very well with floured cooking spray, or grease and flour the pans; set aside. If keeping gluten-free for health reasons, simply use cooking spray or grease the pan.
To the canister of a blender, add first 7 ingredients, through optional salt, and blend on high speed until smoothy and creamy, about 1 minute.
Add chocolate chips and stir in by hand; don't use the blender because it will pulverize them.
Using a tablespoon or small cookie scoop that's been sprayed with cooking spray (helps batter slide off spoon or scoop easily), form rounded 1 tablespoon mounds and place mounds into prepared pans. Each cavity should be filled to a solid 3/4 full.
Bake for 8 to 9 minutes, or until the tops are set, domed, springy to the touch, and a toothpick inserted into the center comes out clean, or with a few moist crumbs, but no batter. Due to their small size and oven variance, make sure to watch your muffins closely, and bake until done.
Allow muffins to cool in pans for about 10 minutes, or until they've firmed up and are cool enough to handle.