Description
Delicious gluten-free muffins made with ripe bananas and creamy peanut butter, packed with mini chocolate chips for a delightful treat.
Ingredients
Scale
- 2 ripe bananas, peeled
- 2 large eggs
- 1 cup creamy peanut butter
- 1/4 cup maple syrup
- 2 tablespoons honey
- 1 tablespoon vanilla extract
- 1/2 teaspoon baking soda
- 1 cup mini semi-sweet chocolate chips
Instructions
- Preheat your oven to 375°F (190°C) and prepare a muffin pan.
- Blend the bananas, eggs, peanut butter, maple syrup, honey, vanilla extract, and baking soda until smooth.
- Fold in the chocolate chips gently with a spatula.
- Fill the muffin cups about three-quarters full with the batter.
- Bake for 12-15 minutes until a toothpick comes out almost clean.
- Cool in the pan for 10 minutes before transferring to a cooling rack.
Notes
Store muffins in an airtight container at room temperature for up to three days, or freeze for longer storage.
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 9g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg