Recipe by High Plains Spice Company
These yummy chocolate peanut butter banana muffins are delicious for breakfast, as a snack, or dessert! They taste just like chocolate cake, while still being gluten free and made without any oil!
| Prep Time: 10 minutes | Cook Time: 20-25 minutes | Total Time: 30-35 minutes |
Servings: 12-14
This Recipe is: Gluten Free, Vegetarian
Meal Type:Breakfast, Dessert, Snack
Cuisine Type: American
Ingredients:
- 2 ripe medium bananas
- 2 eggs
- 1/2 cup creamy unsalted peanut butter
- 2 teaspoons Vanilla Extract
- 1/3 cup pure maple syrup or agave nectar
- 3/4 cup unsweetened almond milk or 2% milk
- 2 cups rolled oats
- 3/4 cup Dutch Cocoa Powder
- 1 teaspoon Baking Soda
- 1/2 teaspoon Sea Salt
- 1/2 tsp Cinnamon (optional)
- 1/2 cup chocolate chips
- Vanilla Bean Sugar for topping (optional)
Directions:
Preheat the oven to 350°F. Grease a muffin tin and set aside. In a blender, starting with the wet ingredients first, combine everything (except chocolate chips) and blend for about 30 seconds, or until a smooth batter forms. Add the chocolate chips to the blender and gently stir together by hand.
Pour the batter into the muffin tin so that each is approximately 3/4 of the way full. Sprinkle a few more chocolate chips and Vanilla Bean Sugar on top then place them in the oven and cook for 20 minutes.
Allow to cool for 10-15 minutes then enjoy! Store leftovers in an airtight container for up to 4 days.
