Skinny Peanut Butter Banana and Chocolate Muffins {GF}

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Skinny Peanut Butter Banana and Chocolate Muffins {GF}

So moist, healthy and bursting with peanut butter, banana and chocolate flavors and did I mention they are also Gluten-Free?

Course: Breakfast, Brunch, Snack

Cuisine: American

Keyword: banana, chocolate chip, healthy muffins, muffins, peanut butter

Servings: Mini Muffins

Calories: 77kcal

Author: Kim Lange

Ingredients

1/2 cup banana 1 ripe medium banana mashed well
1/2 cup creamy peanut butter
2 tablespoons agave nectar or honey I used honey
1 teaspoon vanilla extract
2 tablespoons brown sugar
1 large egg
1/4 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/3 cup + 1 tablespoon oat flour (using GF oats)
1/3 cup old fashioned GF oats
1/3 cup mini semi-sweet chocolate chips {I used Nestle minis}
Optional: Add sprinkles of mini chocolate chips on top!

Instructions

Preheat the oven to 350 degrees. Spray your mini muffin pan with nonstick spray. Do not use muffin liners.
In a large bowl, using mixer, combine together the mashed banana, peanut butter, agave or honey, vanilla extract, and brown sugar and beat until combined.
Add egg and beat into mixture.
Beat in the salt, baking soda, baking powder, and oat flour. Do not over-mix or muffins will be become dense and lose flavor.
Fold in the old-fashioned GF oats and the mini chocolate chips until just mixed.
Using a small cookie scoop, scoop 1 full scoop of the muffin mixture into each muffin cavity.
If you want larger muffins, this recipe will make 7-8 muffins.
Bake mini muffins at 350 for 7-8 minutes (125-150 calories). Larger muffins 15-18 minutes (227-244 calories).
Slightly under-baking the muffins makes them taste lighter and moister!
If you don't prefer them that way, bake them a little longer, they will still taste good.:)

Notes

You can substitute regular old fashioned oats, but if you do, the recipe won't be gluten-free then.
If you don't have oat flour, you can process your own oat flour, by taking oats and pulsing them in a blender/food processor until they are a flour like consistency. Be sure to measure the oat flour after pulsing or the amounts will be off.

Nutrition