Description
Delicious, nutritious muffins perfect for breakfast, snacks, or dessert, packed with the flavors of ripe bananas and peanut butter.
Ingredients
- 2 ripe bananas, mashed
- 1/2 cup peanut butter
- 1/3 cup pure maple syrup
- 1 teaspoon vanilla extract
- 2 eggs
- 1 cup gluten-free flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup mini chocolate chips (optional)
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with liners.
- In a large bowl, mix the mashed bananas, peanut butter, maple syrup, vanilla extract, and eggs until well combined.
- In another bowl, whisk together the gluten-free flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the mini chocolate chips if using.
- Spoon the batter into the muffin cups, filling each about 2/3 full.
- Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
- Let cool for a few minutes before transferring to a wire rack.
Notes
Store in an airtight container at room temperature for up to three days or freeze for up to three months.