Banana Peanut Butter Chocolate Muffins
These gluten free dairy-free muffins satisfy every peanut butter/banana/chocolate lover, yet are surprisingly low in sugar and incredibly satisfying.
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 24 Muffins
Preheat oven to 350 F. Grease or line two 12 –count muffin tins.
Mix together the ripe mashed banana, peanut butter, honey, brown sugar, vanilla, milk and eggs in one bowl.
In another bowl, mix the salt, baking soda, powder, flour and oats.
Gently fold the wet into the dry ingredients. Using an ice cream scoop, portion the batter into the 24 muffin tins. It should be thick. Top each of the muffins with a few chocolate chips, then bake for 12 minutes, rotating the sheets once, until an inserted toothpick comes out with only a few crumbs on it.
Carefully remove the muffins from the tin and allow to cool on a cooling rack. Store in an air-tight container at room temperature for up to 3 days, or wrap individually in plastic wrap and place in a freezer bag until ready to eat.