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Serves
9
Author Notes
Peanut butter and chocolate – the most satisfying flavor and texture combination. Made vegan and gluten-free! —Hungry Haley
Ingredients
1
extra ripe banana
1/4 cup
nut butter
1/4 cup
sugar
1/4 cup
maple syrup
1/4 cup
coconut oil, melted and cooled
1/2 cup
oat flour
1/2 cup
garbanzo bean flour
1/2 cup
brown rice flour
2/3 cup
chocolate chips
1 teaspoon
baking soda
1 teaspoon
vanilla extract
Directions
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Preheat the oven to 350F and line a muffin tin with paper baking cups.
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In a blender, pulse the dry ingredients for a few seconds to make sure the flours are incorporated and “sifted”. Add in the wet ingredients and blend, starting slow and increasing to high speed.
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Stir in the chocolate chunks, saving a few to press lightly into the top before baking. Sprinkle with sea salt.
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Bake for 20-22 minutes, or until golden brown on top and a toothpick comes out clean. Cool before serving and refrigerate leftovers.
- Enjoy!
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