Fluffy, moist peanut butter choc muffins. Healthy enough to eat for breakfast; tasty enough to eat for dessert.
Makes 6 muffins
~45 minutes
Gluten free, dairy free option
Ingredients:
3/4 cup oat flour
1/4 cup almond flour
1/2 tsp baking powder
1/4 tsp salt
2 tbsp melted coconut oil
3 tbsp maple syrup
1 egg
1/2 banana mashed
1/4 cup plain greek yogurt (or dairy free option)
1 tsp vanilla extract
1/4 cup peanut butter
1/4 cup chocolate chips (plus more for topping)
Steps:
Preheat oven to 375F.
Combine dry ingredients into a mixing bowl (oat flour, almond flour, baking powder, salt).
In a separate bowl, combine melted coconut oil, maple syrup, egg, mashed banana, yogurt, vanilla, and peanut butter.
Add wet ingredients to dry, and mix in chocolate chips.
Divide batter into a greased muffin tin. Top with additional chocolate chips.
Bake for 20-25 minutes; until toothpick inserted into the center comes out clean, and the tops are turning golden-brown. Delicious served warm.
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