GLUTEN FREE CHOCOLATE BANANA PB MUFFIN
Prep Time: 10 min
Cook Time:25 min
Don’t let the gluten free title fool you! These muffins are super moist and OMG do they smell amazing! These are great as a snack or when you are craving something sweet!!
INGREDIENTS
3 very ripe bananas (mashed (about 1 1/2 cups))
1/4 cup creamy peanut butter
2 tbsp olive oil
1 cup truvia
2 cups gluten-free flour blend
1 tsp salt
1 tsp baking soda
1 tsp baking powder
1 tbsp apple cider vinegar
1 tsp pure vanilla extract
2 tbsp cocoa powder
1 tbsp water
1 cup lilly’s no sugar added chocolate chips
DIRECTIONS
In a large bowl, mix together mashed bananas, creamy peanut butter, oil, granulated sugar, gluten-free flour blend, salt, baking soda, baking powder, apple cider vinegar and vanilla extract. Stir to combine.
Take one cup of the batter and place in a smaller bowl. Stir in the cocoa powder and water and mix to combine.
Spoon peanut butter mixture into muffin tin lined with cupcake liners. Add a rounded tablespoon of the chocolate batter to each muffin well and swirl with a toothpick or a knife. Top with chocolate chips.
Bake at 350F for 20-25 minutes, until muffin is lightly browned and a toothpick inserted into the center comes out clean.
Let cool in the pan for 5-10 minutes before serving.
MARCROS
Servings: 12
Calories: 262 cal
Carbohydrates: 42g
Protein: 4g
Fat: 10g
Sodium: 330mg
Fiber: 3g
Sugar: 20g