Description
A banana batter base with creamy peanut butter, topped with chocolate chips for the ultimate gluten free, Elvis-inspired muffin.
Ingredients
Units
Scale
- 2 large, ripe banana peeled
- 2 flax eggs - 2 tbsp of ground flaxseed mixed with 6 tbsp of water in a bowl for 4 mins. until thick
- 1 cup (240 ml) of peanut butte
- 5 tbsp of maple syrup
- 2 tbsp of vanilla extract
- 1 tsp of ground cinnamon
- 1/2 tsp of baking soda
- 1/4 tsp of salt
- 1/4 cup (60 ml) of chocolate chips (I used vegan - Enjoy Life chips)
Instructions
- Preheat your oven to 350 degrees.
- Spray your mini muffin pan with coconut oil or baking spray and set aside.
- Place into your food processor all of the ingredients through the salt. Blend until creamy – about 45 seconds or so. If adding chocolate chips, mix in by hand. Using a scoop, add the batter about 3/4 of the way filled into each well. I leave some muffins without chocolate and some with. I add additional chips to the top of the muffins that I do use chocolate.
- Bake 18-20 mins or until a toothpick inserted comes out clean and the top bounces back when you gently push on it. Let cool then enjoy!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini muffin
- Calories: 100