Gluten free Peanut Butter Chocolate Chip Mini Muffins

gf mini chocolate chip pb muffins


Makes 34 mini muffins

1 cup peanut butter
2 medium ripe bananas
2 large eggs
7 tablespoons honey (agave syrup may be substituted)
1 1/2 tablespoon vanilla extract
1/2 teaspoon baking soda
1/4 tsp salt
1 cup mini semi-sweet chocolate chips


Preheat oven to 400F. Prepare mini muffin pans by spraying very well with cooking spray,set aside.
Place the first 7 ingredients into blender, and blend on high speed until creamy and smooth.
Stir in chocolate chips by hand.
Using a tablespoon drop 1 tablespoon into each cavity 3/4 full.
Bake for 8 to 9 minutes, or until the tops are set, springy to the touch, and a toothpick comes out clean. Allow muffins to cool in pans for about 10 minutes, or until they are firm enough to handle.
These are amazing fresh,, but will keep airtight at room temperature for 5 days, or in the freezer for 4 months.

These are so super yummy!!! You would never guess there was no flour in here!!! They were bouncy and soft

✽¸.•♥♥•.¸✽ Share The Fun, Share The Food! ✽¸.•♥♥•.¸✽

For more healthy recipes, tips, motivation, and fun, join us at On Our Weigh to Health
Don’t just LIKE it, SHARE it so your friends see it! It also saves it in your Timeline Photo Album so it’s stored for later! Just click on the picture and click SHARE at the bottom.

Feel free to Friend/FOLLOW me; I am always posting awesome stuff on my timeline too! Jenn Abadie Scioneaux


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s