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+ servings

Gluten-free peanut butter muffins

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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Breakfast
Cuisine American
Servings 6 muffins

Ingredients
  

  • 250 g peanut butter
  • 2 bananas
  • 2 eggs
  • ½ tsp baking soda
  • 1 tsp vinegar
  • 2 tbsp honey optional
  • 2 chocolate chips optional
  • tiny bit of oil for greasing the tin

Instructions
 

  • Preheat the oven to 400°F and grease a muffin tin with a little vegetable oil; as an alternative, use silicone or paper muffin cups.
    tiny bit of oil for greasing the tin
  • In the blender, blend all the ingredients except the chocolate chips, until they become a dense cream with no lumps.
    250 g peanut butter, 2 bananas, 2 eggs, ½ tsp baking soda, 1 tsp vinegar, 2 tbsp honey
  • Add the chocolate chips, stir well, and then divide the mixture into the previously prepared muffin pan or cups. Sprinkle a few extra chocolate chips on top of each muffin and they will look even more tempting. Place everything in the oven.
    2 chocolate chips
  • Bake the muffins for 13-15 minutes without opening the oven door; they will puff up like a souffle while baking, but be warned, so you will not get upset, once you take the muffins out of the oven they will flatten a bit. They will not have the typical dome shape of muffins, but rather a fairly flat top like cupcakes.
  • Cool the muffins before serving; keep them well wrapped in foil and, if possible, refrigerate.
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