Tuesday, 6 August 2013

Chocolate Banana PB Muffins

Gluten Free Chocolate Banana PB Muffins
This is a decadent take on my Banana Chocolate Chip Muffins. Of course the peanut butter adds a few more calories, but it also boosts the protein content, keeping you fuller for longer. If peanuts are a problem for you, go ahead and substitute other nut/seed butters.

Since I'm adding cocoa powder to the muffins, I often leave out the chocolate chips (especially if I'm eating these for breakfast). Go ahead and adapt the recipe to your preferences (maybe use a little less sugar, sub peanut butter chips or white chocolate for chocolate, add some cinnamon and nutmeg, etc)

makes 15-17 muffins

1 3/4 cups light flour blend (see flour blends) (or your favourite flour blend)
1/2 cup Sugar
1 Tbsp Baking Powder
1/2 tsp Salt
3 Tbsp Cocoa Powder
1 cup (3 medium) Mashed Bananas
2 Eggs
1/4 cup Canola Oil
1/4 cup Peanut Butter
1/4 cup Milk
1/2 cup Chocolate Chips (optional)


In a large bowl, mash bananas.
Mix in oil, eggs, peanut butter and milk.
Mix all remaining ingredients except chocolate chips and gently combine with wet ingredients.
Stir in chocolate chips.
Fill muffin paper lined muffin tins 2/3 full with batter.
Bake at 375 for 15-20 minutes (until top holds it's shape when poked)
Let cool on cooling rack or tip sideways in muffin tins (ensures the bottom of the muffins don't get soggy)
Once cool, freeze in a freezer bag or container.
For best results, heat individually in the microwave until thawed.

fill muffin tins 2/3 full
Bake at 375 for 15-20 minutes
let cool