Easy Grain Free Banana PB muffins

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Grain Free, Gluten Free Banana PB Muffins

My kiddos request these a lot for busy school mornings. And the best part? They are super easy, gluten free, grain free and taste great.

In fact, I typically have to double this recipe to make enough to last the week.

Pop them in a container or a freezer bag and you have a grab and go breakfast you can feel good about as your kids go out the door.

I add chocolate chips to them because well, who doesn’t love that and it makes them that much more appealing.

The original recipe calls for a blender, but I find that too messy and hard to pour into muffin tins, much less clean. So I use a standing mixer to double this recipe up and make 12 muffins.

The recipe below makes 6 muffins. Double it if you want more.

I hope you enjoy!


Ingredients:

  • 2 medium sized ripe bananas

  • 2 eggs

  • 2 tbsp Honey

  • 1 Cup organic creamy peanut butter

  • 1/2 tsp baking soda

  • 1 tsp Apple cider Vinegar

  • Dash of vanilla or almond extract

  • mini chocolate chips

Directions:

  1. Preheat your oven to 400 degrees

  2. Lightly grease your muffin pan with butter or coconut oil

  3. Put all ingredients into a mixing bowl or standing mixer

  4. Mix well

  5. Stir in the chocolate chips

  6. Pour batter into the muffin pan

  7. Add some chocolate chips to the top if you desire

  8. Bake 13-16 minutes. Use a toothpick to test the middle.

  9. Let cool and remove gently from the pan.


*Original recipe from StockPilingMoms.com