Tasty and mostly simple food for the whole family.

Tasty, healthy, simple, verstile, practical, seasonal, fun food for all to enjoy. I will endeavour to make things gluten-free, dairy-free (cow's milk only here, I'm not super-human), and low sugar as able. I hope others feel motivated to add their recipes to this collection so we can all try them. Thank you!

Monday, January 21, 2013

Peanut Butter Banana Chocolate Chip Muffins (Gluten-free/Dairy-free)

These super tasty muffins and packed with great sustaining protein and fats making them a perfect quick breakfast.  Also they ridiculously easy to make!  Even my peanut butter loathing daughter thinks they are delish.  However, after the first bite of the first batch, she and Mike bit into their muffs and immediately made haste to the kitchen to manually apply chocolate chips.  Clearly they were correct in their assessment and thus, this recipe strongly suggests the chip application.  Also, in the first batch I made, instead of 2 bananas, I used one banana and about 3/4c left-over cooked oatmeal from these muffins made last week.  I liked them that way, but most of you will enjoy more banana I suppose.  I also like to add a couple of tablespoons of ground flax for lots of reasons- great nutrition, fiber and such- but also flax and psyllium husk are great additions to gluten-free baked goods as they help with the binding that gluten otherwise provides as well as help bind in moisture.  Your option to add or not, they are fine either way.

  • 1c Peanut butter (Natural)
  • 4 lg eggs
  • 2 bananas (see note above)
  • 1/4c maple syrup
  • 2 tsp vanilla extract
  • 6 Tbsp coconut flour (really any flour should work)
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 1/4 cup mini chocolate chips
  • (optional) 2T ground flax seeds/psyllium husk 
Preheat oven to 350.  Blend all ingredients except chips in food processor until smooth.  Mix in chips, then divide evenly between 12 muffin tins and cook for ~25 minutes, until toothpick comes out clean.



Liz H said...

I haven't made anything since I caught the oat bars on fire, but I think I'm ready to try again! I will have to use sunbutter instead of peanut butter, but I'm sure it's fine:-)

Fawn said...

Liz- I never make a batch of those bars without thinking of you! I have heard that baking with sunbutter can sometimes turn baked goods green. Something with a wacky chemical reaction with the baking powder maybe? Or another cookbook of mine says it happens when mixed with maple syrup. Tastes fine but may be a bit surprising!