Author Notes
Peanut butter and chocolate - the most satisfying flavor and texture combination. Made vegan and gluten-free! —Hungry Haley
Ingredients
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1
extra ripe banana
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1/4 cup
nut butter
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1/4 cup
sugar
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1/4 cup
maple syrup
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1/4 cup
coconut oil, melted and cooled
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1/2 cup
oat flour
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1/2 cup
garbanzo bean flour
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1/2 cup
brown rice flour
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2/3 cup
chocolate chips
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1 teaspoon
baking soda
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1 teaspoon
vanilla extract
Directions
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Preheat the oven to 350F and line a muffin tin with paper baking cups.
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In a blender, pulse the dry ingredients for a few seconds to make sure the flours are incorporated and "sifted". Add in the wet ingredients and blend, starting slow and increasing to high speed.
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Stir in the chocolate chunks, saving a few to press lightly into the top before baking. Sprinkle with sea salt.
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Bake for 20-22 minutes, or until golden brown on top and a toothpick comes out clean. Cool before serving and refrigerate leftovers.
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Enjoy!
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