Monday, September 29, 2014
Gluten-Free Banana Peanut Butter Chocolate Muffins
1 cup gluten free flour
1 cup almond meal
1 TBS baking powder
2 large ripe bananas, mashed
1/4 cup almond milk
1/4 cup crunchy peanut butter
1/4 cup vegetable oil
1/4 cup rice malt syrup
1/4 tsp salt
1/4 tsp cinnamon
50g Loving Earth Cococnut Mylk Chocolate (optional, for the top)
Preheat the oven to 180 degrees. Line a 12-cavity muffin tray with paper baking cups.
Mix the wet ingredients and dry ingredients in two separate bowls until combined; then mix together well.
Spoon mixture evenly into the baking cups, it will be about 1 large TBS per cup. Don't worry if the amount in each looks small, they will rise, however do keep in mind they will be smallish muffins (good things always come in small packages!). Bake for 25 mins or until a skewer comes out clean.
Once the muffins have cooled, melt the chocolate, if using (about one minute in the microwave should do it). Drizzle the melted chocolate over the top of the muffins and allow to cool. These will keep for about a week in an airtight container (best refrigerated if keeping for more than two days). Enjoy!!