Description
The best peanut butter double chocolate chip muffins that are gluten-free, vegan and sugar-free. These Refined Sugar-Free, Gluten-Free Peanut Butter Double Chocolate Chip Banana Muffins make the best breakfast or afternoon treat.
Ingredients
Units
Scale
- 1/3 cups of melted vegan butter
- 3/4 cups of maple syrup
- 3/4 cups of almond or cashew milk (I use cashew milk)
- 1 tsp of baking soda
- 1 tsp of baking powder
- 1 tsp of vanilla extract
- 1/2 cups of peanut butter
- 1/2 tsp of salt
- 2 ripe bananas
- 1 egg or flax egg
- 1/2 cup of cocoa powder
- 2 1/4 cups of gluten-free flour
- 1/2 cups of chocolate chips
Instructions
- Preheat your oven to 350°F and line the muffin pan with liners or grease with vegan butter
- Melt your vegan butter and add to your bowl
- Add your maple syrup and almond milk
- Mix your egg or flax egg until well combined
- Next, add in your vanilla extract, salt, baking powder, baking soda until combined
- Slowly add in your 1/2 cups of cocoa powder, scraping the sides of the bowls down to make sure nothing is dry
- Add the peanut butter and mix until combined
- Peel and add your ripe bananas to the batter and mix until the banana is broken into smaller pieces, but not fully broken down
- Add in your gluten-free flour one 1/2 cup at a time and scraping the sides down to ensure all the flour is mixed in
- Lastly, fold in your sugar-free dark chocolate chips
- Pour the batter into the prepared loaf pan, level the top and spread to the corners
- Bake for 45-50 minutes until a toothpick that is inserted comes out clean
- Enjoy!
Notes
*Muffins bake quickly depending on the rack in your oven, your oven size and even the baking pan itself. place your timing at 15 minutes and keep an eye on your muffins for the last 1-3 minutes