Author Notes
Double Chocolate Peanut Butter Muffins that taste like mini chocolate cakes! This gluten free muffin snack is one everyone will love. —Megan Olson
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Ingredients
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3
small, very ripe bananas
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1
large egg whites
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1/2 cup
unsweetened almond milk
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1 teaspoon
almond extract
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1/4 cup
unsalted peanut butter
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1/3 cup
brown sugar
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2 1/2 cups
Gluten Free rolled oats
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1 teaspoon
baking powder
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2 teaspoons
unsweetened cocoa powder
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1/4 teaspoon
salt
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1/3 cup
mini chocolate chips
Directions
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Preheat oven to 350 degrees F and prepare a muffin tin by spraying it with cooking spray.
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Using a standing mixer or using a hand mixer, add the egg white and bananas and blend together until banana is mashed very well and incorporated into the egg. I usually let mine go 5-7 minutes.
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Then add almond extract, almond milk, sugar and peanut butter to the town and blend until combined.
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Next add oats, cocoa powder, baking power and salt to the bowl and mix to combine. Do not over mix.
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Finally fold in chocolate chips into the batter by hand.
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Transfer to your muffin tin filling the batter about 3/4 of the way full.
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Bake 15-18 minutes until a toothpick can be removed clean, these will be thick so check before removing from the oven.
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Remove from the oven, cool in the pan 5 minutes then transfer to a wire rack to cool completely.
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Sprinkle muffin tops with cinnamon and add 1 extra chip on top of each muffin if desired.
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Keep muffins in the refrigerator in a storage container up to 1 week or freeze up to a month.
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