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The Best Mini Muffins Ever

Being on a gluten free diet one thing I miss most is the satisfying, chewy texture of good pastries. Many gluten free deserts and breads are either very dry or overly sweet. I came across this recipe for banana peanut butter chocolate chip muffins a while ago and I'm hooked! These muffins are soft, moist and incredibly delicious. The ingredients are all natural and the recipe contains no refined white sugar (besides what's in the chocolate chips) so they're quite healthy too. I often make a double batch and store the left over batter in the fridge to make more muffins when we devour the original batch....usually within a couple of days. Very easy and quick to make, I can almost guarantee these will be a new favorite of yours too and you won't even miss the gluten.

Heat oven to 400 degrees. Grease a mini muffin pan.

In a blender combine:

1 medium banana

1 large egg

1/2 heaping cup peanut butter (natural, sugar free is best)

3 TBS honey

1 TBS vanilla

1/4 tsp baking soda

Pinch of salt

Blend well then pour into a large bowl. Mix in a generous 1/2 cup of mini chocolate chips. Fill mini muffin cups 3/4 full with batter and bake for 8-10 min.

The batter will be quite runny. I find that if I let the batter sit in the fridge for about 30 min. before I fill the muffin tray it's more solid and easier to scoop into the muffin cups. Happy baking!

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