Peanut Butter Cup Banana Bread Muffins (grain free & dairy free

• Vegetarian
• Gluten free

• Produce

  • 3 Bananas, medium large ripe

• Refrigerated

  • 3 Eggs

• Condiments

  • 1 tbsp Maple syrup
  • 1/2 cup Peanut butter, creamy

• Baking & Spices

  • 1/2 tsp Baking powder
  • 1 Sprinkle Cinnamon
  • 1/2 cup Coconut flour
  • 1/2 cup Dark chocolate chips
  • 1 Splash Vanilla extract

• Oils & Vinegars

  • 1 tbsp Coconut oil

Found on rachlmansfield.com

Ingredients

• Wet ingredients:
• 3 medium/large ripe bananas mashed
• ½ cup creamy peanut butter (any nut butter will work)
• 3 eggs at room temperature
• 1 tablespoon maple syrup, agave or honey
• 1 tablespoon melted & cooled coconut oil
• Splash of vanilla extract
• Dry ingredients:
• ⅓ cup + 2 tablespoons coconut flour
• ½ teaspoon of baking powder
• Sprinkle of cinnamon
• Topping:
• ½ cup of dark chocolate chips

Directions

• Preheat oven to 350 and line or spray a muffin tray with liners
• Place wet ingredients in a medium mixing bowl and mix with kitchen aid
• Once mixed well, add dry ingredients to wet ingredients and continue to mix with kitchen aid
• Fold in dark chocolate chips once everything is mixed well (I also saved some to sprinkle on top)
• Bake in oven for 20 minutes or until ready (I stick toothpick in and if it comes out clean you are set)
• You can drizzle extra peanut butter and sprinkle chocolate chips on top as well
• Keep in fridge for about 7 days in container or tinfoil or freeze for longer!