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!

Peanut Butter Chocolate Chip Muffins

Ok. Think about it.

Chocolate.

Peanut Butter.

Muffins.

Now put it all together and you basically have a Reeses muffin. Do I really need to say anything more?

Didn’t think so.

Anyway, for some reason I had a huge craving for muffins. I don’t really understand it since I haven’t always been a huge muffin person. So one thing led to another and I found the recipe for these.

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I sorta messed up on the one on the bottom right. Fortunately it turned out fine. Shape doesn’t really matter all that much anyway.

The one thing that I found most difficult was putting the batter into the pan. It was soooo sticky. Other than that this was a ridiculously easy recipe.

Also-need it to be gluten free? Just substitute the flour for gluten free flour. But I’m too pro gluten for that. Ha

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With the first batch I sprinkled sugar on top, but the second one I didn’t bother and they were totally fine.

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The husband came home just on time for them to be cooled off enough to eat.
I believe our conversation went like this:

Me “Well those were delicious”
Peter “Mm-hm…But you know..to be sure I should have another one.”

It’s always nice when he likes what I cook.
Enjoy!