I can never seem to make enough of these 8-ingredient, grain-free, gluten-free, vegan little gems. They are usually gobbled up as soon as they come out of the oven at our house. And, they couldn’t be easier; made in the blender and ready in under 15 minutes. Make sure to make a double batch! Enjoy!
Banana Peanut Butter Mini Muffins
Author: Liza Cannata
Serves: 16 mini muffins
Ingredients
- 1 medium ripe banana, peeled
- 1 large egg
- ½ cup creamy peanut butter
- 3 tablespoons maple syrup
- 1 teaspoon vanilla extract
- ¼ teaspoon baking soda
- pinch salt, optional and to taste
- heaping ½ cup vegan mini semi-sweet chocolate chips (you can use regular too)
Instructions
- Preheat oven to 400F.
- Spray or grease a mini muffin pan.
- Add first 7 ingredients to a high powered blender or vitamix, and blend on high speed until smooth and creamy, about 1 minute.
- Stir in chocolate chips by hand.
- Pour 1 tablespoon batter into each muffin tin. The cups should be about ¾ full.
- Bake for 8 to 9 minutes, watching closely, until the muffin tops are lightly browned and springy when touched.
- Allow muffins to cool in pans for about 10 minutes and serve.
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