These super tasty muffins and packed with great sustaining protein and fats making them a perfect quick breakfast. Also they ridiculously easy to make! Even my peanut butter loathing daughter thinks they are delish. However, after the first bite of the first batch, she and Mike bit into their muffs and immediately made haste to the kitchen to manually apply chocolate chips. Clearly they were correct in their assessment and thus, this recipe strongly suggests the chip application. Also, in the first batch I made, instead of 2 bananas, I used one banana and about 3/4c left-over cooked oatmeal from these muffins made last week. I liked them that way, but most of you will enjoy more banana I suppose. I also like to add a couple of tablespoons of ground flax for lots of reasons- great nutrition, fiber and such- but also flax and psyllium husk are great additions to gluten-free baked goods as they help with the binding that gluten otherwise provides as well as help bind in moisture. Your option to add or not, they are fine either way. Ingredients:
1c Peanut butter (Natural)
4 lg eggs
2 bananas (see note above)
1/4c maple syrup
2 tsp vanilla extract
6 Tbsp coconut flour (really any flour should work)
3/4 tsp baking soda
1/2 tsp salt
1/4 cup mini chocolate chips
(optional) 2T ground flax seeds/psyllium husk
Directions: Preheat oven to 350. Blend all ingredients except chips in food processor until smooth. Mix in chips, then divide evenly between 12 muffin tins and cook for ~25 minutes, until toothpick comes out clean.
