GF Peanut Butter Banana Muffins
If you have about 45 minutes to spend in the kitchen, GF Peanut Butter Banana Muffins might be a great gluten free and dairy free recipe to try. For 14 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. This hor d'oeuvre has 71 calories, 2g of protein, and 4g of fat per serving. This recipe serves 24. 39253 people were impressed by this recipe. Head to the store and pick up baking soda, egg, honey, and a few other things to make it today. It is brought to you by tiphero.com. Overall, this recipe earns a not so super spoonacular score of 19%. If you like this recipe, you might also like recipes such as No-Nut Butter Peanut Butter Banana Chocolate Chip Muffins, Peanut Butter-Banana Muffins, and Peanut Butter Banana Muffins.
Servings: 24
Ingredients:
1/4 teaspoon baking soda
1 medium ripe banana, peeled
1/2 cup creamy peanut butter
1 large egg
3 tablespoons honey
pinch salt, optional and to taste (I used a pinch that was probably about 1/8 tsp)
1/2 cup mini semi-sweet chocolate chips, divided
1 tablespoon vanilla extract
Equipment:
muffin tray
oven
blender
toothpicks
Cooking instruction summary:
Instructions:1. Preheat the oven to 400 F. Spray a 24-cup mini-muffin tin with non-stick spray.2. Add the banana, egg, peanut butter, honey, vanilla, baking soda and salt to your blender jar. Blend until a smooth puree.3. Stir in the chocolate chips. Reserve 2 Tbsp of the mini chocolate chips for topping the muffins.4. Pour tablespoonfuls of the batter into the mini-muffin tin. You should be able to fill all 24 of the muffin cavities with batter. Now sprinkle the remaining chocolate chips on top of each muffin.5. Bake in the preheated oven for 7-9 minutes, or until the muffins are brown around the edges and if you stick the middle of a muffin with a toothpick, no crumbs cling to the toothpick.
Step by step:
1. Preheat the oven to 400 F. Spray a 24-cup mini-muffin tin with non-stick spray.
2. Add the banana, egg, peanut butter, honey, vanilla, baking soda and salt to your blender jar. Blend until a smooth puree.
3. Stir in the chocolate chips. Reserve 2 Tbsp of the mini chocolate chips for topping the muffins.
4. Pour tablespoonfuls of the batter into the mini-muffin tin. You should be able to fill all 24 of the muffin cavities with batter. Now sprinkle the remaining chocolate chips on top of each muffin.
5. Bake in the preheated oven for 7-9 minutes, or until the muffins are brown around the edges and if you stick the middle of a muffin with a toothpick, no crumbs cling to the toothpick.
Nutrition Information:
covered percent of daily need
