|10 min||12 min||22 min||24|
|1 1/2 cup mashed||Banana|
|1 1/2 cup||Peanut butter, natural|
|6 tbsp packed||Brown sugar|
|1 tbsp||Vanilla extract, pure|
|1/2 cup||Almond milk, vanilla, unsweetened, Silk|
|3 medium egg||Egg (beaten)|
|1 1/2 tsp||Baking soda|
|1/3 cup||Coconut flour|
|3/4 tsp||Baking powder, gluten-free|
|1 cup||Rolled oats- Gluten Free|
|1/4 cup||Dark chocolate chips|
1.Preheat oven to 350 F. Grease or line two 12 –count muffin tins.
2. Mix together the ripe mashed banana, peanut butter, honey, brown sugar, vanilla, milk and eggs in one bowl.
3. In another bowl, mix the salt, baking soda, powder, flour and oats.
4. Gently fold the wet into the dry ingredients. Using an ice cream scoop, portion the batter into the 24 muffin tins. It should be thick. Top each of the muffins with a few chocolate chips, then bake for 12 minutes, rotating the sheets once, until an inserted toothpick comes out with only a few crumbs on it.
5. Carefully remove the muffins from the tin and allow to cool on a cooling rack. Store in an air-tight container at room temperature for up to 3 days, or wrap individually in plastic wrap and place in a freezer bag until ready to eat.