When the doctor told me that I needed to live that gluten free life, I died a little on the inside. Goodbye everything delicious (aka bread, pasta, and every baked item on the planet), hello Udi’s products. Don’t get me wrong, the gluten free substitutes are not awful, but they just aren’t the same as the original, gluten-packed stuff.
Then I came across these muffins and my wheatless life got a little better. They are moist and flavorful, just like a muffin should be, and you only need a blender to bang these suckers out. I prefer to bake mine in a mini muffin tin, then I feel less guilty about popping five into my mouth in one sitting. Trust me, these things are addicting.
Gluten Free Peanut Butter Banana Blender Muffins
- Prep Time:2 minutes
- Cook Time:8 minutes
- Total Time:10 minutes
- Servings:12 mini muffins
- 1 medium banana, peeled
- 1 egg
- 1/2 cup creamy peanut butter (any nut butter can be substituted)
- 3 tablespoon honey
- 2 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/2 cup semi-sweet chocolate chips
Preheat oven to 400°F.
Spray muffin pan with non-stick cooking spray.
Add first 6 ingredients to blender and blend on high speed until smooth.
Stir in chocolate chips.
#SpoonTip: Don’t use the blender, it will pulverize the chocolate chips.
Pour batter into muffin tin, filling 3/4 the way up.
Bake for 8 to 9 minutes, or until tops are set and a toothpick comes out clean.