These muffins have become a staple at our house. They are great for troop events because they are gluten and dairy free, and almost all the girls in our troop can eat them. They can be whipped up in 15 minutes, and are a delicious breakfast or snack.
¼ teaspoon baking soda
Pinch of salt
1 teaspoon vanilla
½ cup peanut butter
3 Tablespoons honey
¼ + ⅛ cup mini chocolate chips
Preheat oven to 400* F. In a large bowl, whisk egg. Mash the banana, and add to the bowl. Add baking soda, salt, vanilla, peanut butter, and honey. Whisk until combined. Stir in ¼ cup of mini chips. Scoop into greased mini muffin tins, and sprinkle remaining chips on top. Bake for 7-9 minutes, until edges are slightly browned.
Note: Each batch makes approximately 20 mini muffins.
This recipe can easily be made dairy-free by using dairy free chocolate chips (my daughter’s favorite brand is Enjoy Life).
One thought on “Gluten-free Peanut Butter Banana Muffins”
These muffins are amazing after they have cooled and been in the refrigerator for a couple hours!