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Gluten-Free Banana Peanut Mini Butter Muffins

May 21, 2021 By Liza Cannata Leave a Comment


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I can never seem to make enough of these 8-ingredient, grain-free, gluten-free, vegan little gems.  They are usually gobbled up as soon as they come out of the oven at our house.  And, they couldn’t be easier; made in the blender and ready in under 15 minutes.  Make sure to make a double batch!  Enjoy! 


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Banana Peanut Butter Mini Muffins
 
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Author: Liza Cannata
Serves: 16 mini muffins
Ingredients
  • 1 medium ripe banana, peeled
  • 1 large egg
  • ½ cup creamy peanut butter
  • 3 tablespoons maple syrup
  • 1 teaspoon vanilla extract
  • ¼ teaspoon baking soda
  • pinch salt, optional and to taste
  • heaping ½ cup vegan mini semi-sweet chocolate chips (you can use regular too)
Instructions
  1. Preheat oven to 400F.
  2. Spray or grease a mini muffin pan.
  3. Add first 7 ingredients to a high powered blender or vitamix, and blend on high speed until smooth and creamy, about 1 minute.
  4. Stir in chocolate chips by hand.
  5. Pour 1 tablespoon batter into each muffin tin. The cups should be about ¾ full.
  6. Bake for 8 to 9 minutes, watching closely, until the muffin tops are lightly browned and springy when touched.
  7. Allow muffins to cool in pans for about 10 minutes and serve.
3.4.3177

 

Filed Under: All Recipes, Appetizers/Snacks, Breakfast and Brunch, Gluten-free, Paleo Tagged With: gluten-free, gluten-free mini muffins, grain-free muffins, mini muffins, paleo muffins, peanut butter muffins, vegan muffins

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Welcome to Three Hungry Boys!
Not only is that the name of my blog, but I've been blessed with three rough and tumble boys who like to eat! And nothing nurtures my family more than wholesome, home-cooked meals made with fresh ingredients and a little love. Join me on my journey through my mostly healthy—but always rich, sweet—life..

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