Peanut Butter Chocolate Chip Muffins

Mmmm...Peanut Butter & Chocolate Chip Muffins!!!

The original recipe comes from Averie Sunshine's amazing website where she shares many gluten-free recipes.  She also made mini muffins and I used a regular sized muffin pan. I found the picture on Pinterest and I had to try this recipe.

 

As soon as my bananas got ripe enough I tried this and Lord knows I am so happy that I did. Although my pictures turned out sort of darker than I would have liked, the taste was amazing! The best thing about this recipe is that it is incredible easy to follow and almost fool proof! I must add that the fact that I can throw all of the ingredients into the blender makes this a winner for me because I blend EVERYTHING!

 

Ingredients

1 ripe banana
8 tablespoons of all-natural, organic peanut butter
1 tablespoon of all-natural vanilla
1/4 teaspoon  of baking soda
dash of salt
1 organic, cage-free egg
3 tablespoons of all-natural, grade A maple syrup (raw honey or agave will work)
1/2 cup of semi-sweet, gluten-dairy-soy free chocolate chips

Directions

Preheat oven to 400 degrees.
Place all of the ingredients, except for the chocolate chips, into the blender. 
Blend until smooth.
Scoop the mixture into a medium mixing bowl and pour in the chocolate chips.
Stir with a spoon the mixture to thoroughly distribute the chocolate chips throughout.
Prepare muffin pan with liners.
Scoop one heaping spoonful of the mixture into each of the cavities of the pan.
They should be filled to 3/4 of the way full.
Bake for 14 to 16 minutes, or until the tops are springy and a toothpick comes out clean.

If making mini muffins, bake at the same temperature but for no more than 10 minutes.

 

Below is a picture of how the mixture looked before I baked them.

These were so delicious and they are packed with protein! I was full for nearly half a day after eating two muffins, blackberries, and drinking a glass of orange juice. I had to almost shove the second muffin down my throat because the first was so filling. Once I make these again I will definitely post an updated picture...one that is brighter and easier on the eye lol. But trust me, the man of the house gave these two thumbs up and that's good enough for me.

 

Eventually I want to try these using Almond Butter because I use that a lot more than peanut butter. I will have to play around with the ingredients to figure out how to account for the separation in the almond butter though.

 

As far as the sweetness...of course bananas are natural sweeteners and the maple syrup was divine! :)