Chocolate Peanut Butter and Banana Muffins (GF & DF) 100 Cal.

For the record; I love gluten and dairy. The reason I made these was purely because the person I was making them for can’t have either. Not that I think you can’t make good stuff without dairy and gluten, but when it isn’t naturally supposed to be that way it can be surprising and these were actually pretty great.

I’ve been getting on a honey and coconut kick lately. I love sugar, but only in moderation. As I’ve gotten older I’ve had a harder time with sweets in general so if I can sweeten something with honey I will.

As I said I made these muffins for someone. My husband and I were invited to a spring feast at my boss’ house and I offered to bring dessert. After a bit of research I found this recipe.

The recipe I originally consulted used a blender, but I’ve already busted one hand mixer and one blender (one because of peanut butter) so I decided to not risk it. Here is my version of the recipe.

INGREDIENTS:

1 medium/large ripe banana, peeled
1 large egg
1/2 cup creamy peanut butter (I used the Costco Kirkland brand natural peanut butter)
1/3 cup unsweetened natural cocoa powder
3 tablespoons honey (agave, brown rice syrup, or maple syrup may be substituted)
1 tablespoon vanilla extract
1/4 teaspoon baking soda
pinch salt, optional and to taste
heaping 1/2 cup mini semi-sweet chocolate chips + more for sprinkling muffin tops (optional if you can’t find gluten/dairy free)

DIRECTIONS:

  1. Preheat oven to 400F. Prepare muffin pan (either mini or regular) by spraying very well with cooking spray or grease the pans; set aside.
  2. To a large mixing bowl, add first 8 ingredients, through optional salt, and mix until smooth and creamy.
  3. Add heaping (optional) 1/2 cup chocolate chips and stir in by hand.
  4. Using a tablespoon or small cookie scoop, drop rounded 1 tablespoon mounds into prepared pans. Each cavity should be filled to a solid 3/4 full.
  5. Sprinkle each muffin with a generous pinch of chocolate chips if you like.
  6. Bake for 8 to 12 minutes, or until the tops are set, domed, springy to the touch, and a toothpick inserted into the center comes out clean, or with a few moist crumbs, but no batter. That’s a large range with baking time and I find with medium bananas, there’s less batter, the cavities are less full, and 8-9 minutes is about right. Watch closely, especially if you are using a mini muffin pan.

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These are great to eat with milk or something like it because they are a bit thick (but fairly fluffy considering they’re flour-less).

With chocolate chips these are even better, but I’ll leave that up to you. For the party i went to I made both just in case there were people there that wanted an option (I know I did).

I hope you enjoy!

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Muffins, Cookies, and Pumpkin Bread

Ok…Well maybe I have a little more than a sweet tooth. As the weather gets colder (call me crazy, but I’m really enjoying it) I get more urges to bake and make hot dinners.
I found a few recipes that were really great and turned out pretty well. They’re also super easy.

I basically had a muffin day and made the Peanut Butter Chocolate Chip Muffins (I messed up a little…I put in butter. But they still tasted amazing) and muffins donuts. YUM

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Let’s start out with the Cinnamon Donut Muffins with homemade glaze.

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Here are some that have their first coat of glaze and some that don’t.

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It makes a bit of a mess, but with the big cutting board I didn’t have too many issues.

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They were pretty popular. The peanut butter ones were more popular though. Ha

Now for the Double Chocolate Chip Muffins.

Seriously…These were so good. I’ve been sending treats to work with Peter for his co-workers. These ones didn’t make it.
Hmmm…I wonder why?

I really love it when the ingredients separate. So cool.

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Anyway-Back on track.

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Before

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And After.

I decided to skip the sprinkling of chocolate on the top. Maybe next time.

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Next we have the Chocolate Chip Pumpkin Bread.

This was A-Ma-Zing. I kid you not. Next time I think I’ll try Banana Bread or Chocolate Banana Bread. But this was a great treat for the start of fall.

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It looked a bit like hummus (someone guessed that when I posted this on Facebook).

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I went ahead and just dumped the whole bag (it was the smaller size) of semi-sweet chocolate chips in.
As some of you probably know, because the pumpkin puree is so wet it takes longer for this to cook. Just follow the recipe and check frequently while baking. Mine actually took over an hour to cook where it wasn’t super wet. I just waited until only chocolate came out with the fork.

Also-As I didn’t have it, I didn’t put in the cloves. It was perfectly fine. 🙂

I brought this one home when I visited family and it only lasted about five minutes from the time I cut it up and put it on the table. Peter really liked eating it with a glass of milk.

And last but not least is the Double Chocolate Chip and Butterscotch Cookies.

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So these are actually supposed to be triple chocolate chip, but I didn’t have the white so I just put in two. They’re still pretty awesome.

With the first batch I cooked them at 9 minutes and they were great. I didn’t smoosh them down like I did with the second batch (see photo above). Because of that the first set ended up being more of a chunk of cookie (no complaints though) since there is so much chocolate inside.

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The second batch I cooked at 10 minutes and again they were perfect. I think the difference here from my other cookies is that I used the Silpat.

Anyway, I hope you enjoy!

Happy Fall! 🙂