PB Choc GF Banana Muffins
Friends, it’s about that time of year when we’re all in the mood for something sweet, maybe even a little dessert action? Valentine’s Day is no exception with my GF Banana Muffins. But whether you’re treating yourself, enjoying these with someone you love, or cooking them for your partner, they make a great baking activity for any time of the year. They’re completely gluten-free, packed with nutrients, and a perfectly sweet treat to add to your day.
Hope you love them as much as I loved creating them! This was the FIRST recipe in my brand new studio kitchen, with plenty more to come soon! Check out the full recipe below!
What makes these GF Banana Muffins healthy?
These muffins are completely gluten-free, so friendly for all of you paleo people out there as well. They’re packed with healthy fats from our almond flour, eggs, and cold-pressed olive oil, and naturally sweet from those mashed bananas and maple syrup.
The color code for this recipe is YELLOW! Yellow foods are often high in antioxidants and vitamins C and A, which are important for fighting cancer and maintaining eye health and gorgeous skin!
What makes these GF Banana Muffins easy?
These muffins are as simple as mix and go, with a two step process designed to get you the lightest, fluffiest batter imaginable. We’re taking it to epic standards by adding some toppings right to the baked muffins, so no need to layer batter and fillings. We’re also making this recipe completely in our Cuisinart stand mixer just to take it to that next level.
For more delicious recipes like this, be sure to check out my Ebook, The Healthy Cook $5 Meals, here!
PB Choc GF Banana Muffins for Valentine’s Day
Prep Time: 5 minutes
Cook Time: 25 minutes
Servings: 8 small or 6 large muffins
Cost per serving: <$5
Skill Level: Easy
Ingredients:
- First preheat your oven to 325 F/160 C. Combine all your wet ingredients in a bowl with a whisk or mixer (including your egg, banana, oil, and maple syrup).
- Next, whisk together the dry ingredients in a bowl, and add the dry to wet in stages.
- Bake at 325F for 24-27 min or until golden brown on top. Top with sliced banana, 1 tsp of peanut butter, and a sprinkle of cacao nibs per muffin. Return to oven for 5 minutes, then remove and let cool. Enjoy!
