Gluten Free Peanut Butter Muffin

With all of the ridiculously unhealthy things that we shove in our body, it is nice to have something more healthy every now and then. Now, I love that junk as much, if not more than, everyone else – but I know  that my body will not love me if all I put in my body is junk! These healthy (ish) muffins allow us to do just that. You can satisfy a sweet tooth without ruining anything healthy you are trying to do!

 gluten free chocolate peanut butter mini muffin bites

 I am sure that these muffins will be a delicious addition to your sweets routine. It does not matter if you are watching what you eat, or just love eating delicious foods, I am sure that these will be a pleasure for all the taste buds who will take a bite of these!

gluten free chocolate peanut butter muffin cookie bites

 gluten free chocolate peanut butter mini muffins

NOTE: We recently purchased a VITAMIX thanks to some very generous gifts from the wedding & I cannot say enough good things about this blender! Not only did it whip up these muffins in moments, but it has processed smoothies and soup with just a blink of an eye (and clean-up is SUPER easy too).

 

Gluten Free Peanut Butter Muffin
 
Prep time
Cook time
Total time
 
Author:
Serves: approx. 18
Ingredients
  • 1 medium ripe banana, peeled
  • 1 large egg
  • heaping ½ cup creamy peanut butter (I recommend using classic storebought peanut butter, and not natural or homemade)
  • 3 tablespoons honey (agave or maple syrup may be substituted)
  • 1 tablespoon vanilla extract
  • ¼ teaspoon baking soda
  • pinch salt, optional and to taste
  • heaping ½ cup mini semi-sweet chocolate chips
Instructions
  1. Preheat oven to 400F. Prepare mini muffin pans by spraying well with floured cooking spray, or grease and flour the pans; set aside.
  2. To the canister of a quality blender, add first 7 ingredients, [through optional salt], and blend on high speed until smoothy and creamy, about 1 minute. (Pour into another dish) Add chocolate chips and stir in by hand; don't use the blender because it will just pulverize them.
  3. Using a Tablespoon or small cookie scoop that's been sprayed with cooking spray (helps batter slide off spoon or scoop easily), form rounded 1 tablespoon mounds and place mounds into prepared pans. Each cavity should be filled to about ¾ full.
  4. Bake for 8 to 9 minutes, or until the tops are set, domed, springy to the touch, and a toothpick inserted into the center comes out clean, or maybe with a few moist crumbs, but no batter. Due to their small size and oven variance, make sure to watch your muffins closely, and bake until done. If they turn out slightly underdone, they will be more dense/fudge-like but slightly over done will be more crumb/cookie-like - your call.
  5. Allow muffins to cool in pans for about 10 minutes, or until they've firmed up and are cool enough to handle. Muffins are best fresh, but will keep airtight at room temperature for up to 5 days, or in the freezer for up to 4 months.
Notes
mine are slightly under-done in these photos, and I think they should have stayed in another 30 seconds or so!

As found originally on Averie Cooks

 

 

And I leave you with this, Today’s Question of the Day… What is your view on cutting calories in sweets?

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