Ingredients
- cooking spray
- ½ cup peanut butter
- 1 very ripe banana
- 3 tablespoons honey
- 1 egg white
- 1 tablespoon almond extract
- ¼ teaspoon baking soda
- 1 pinch sea salt
- ½ cup mini chocolate chips
Reasons You'll Love It
These muffins are a great choice for anyone avoiding gluten but still craving a sweet treat. They are rich, moist, and packed with peanut butter flavor. The addition of chocolate chips adds a delightful contrast, making each bite satisfying and comforting.
Kitchen Tips
- Use natural peanut butter without added sugar or oils for the best flavor and texture.
- Make sure your baking powder is fresh to help the muffins rise properly.
- Do not overmix the batter; gently fold in the ingredients to keep the muffins tender.
- Make sure your baking powder is fresh to help the muffins rise properly.
- Do not overmix the batter; gently fold in the ingredients to keep the muffins tender.
Directions
Lightly heat your oven to 400°F (200°C) and lightly spray a muffin tin with cooking spray. In a blender, combine the peanut butter, banana, honey, egg white, almond extract, baking soda, and a pinch of sea salt. Blend everything until the mixture is smooth and creamy. Fold in the chocolate chips by hand with a wooden spoon so they’re evenly distributed. Scoop the batter into the muffin cups, filling each about three-quarters full. Pop the tin in the oven and bake for around 9 minutes, or until a toothpick inserted in the center comes out clean. Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to finish cooling.
Perfect Pairings
Enjoy these muffins warm with a glass of milk or a cup of coffee. They also pair nicely with fresh fruit or a dollop of yogurt for a balanced breakfast or snack. For an extra indulgence, spread a little more peanut butter on top.
Storing Leftovers
Store the muffins in an airtight container at room temperature for up to three days. For longer freshness, keep them in the fridge for up to a week or freeze for up to three months. Thaw frozen muffins at room temperature before serving.
Frequently Asked Questions
Can I use regular peanut butter or does it need to be natural?
Natural peanut butter without added sugar or oil works best for texture and flavor, but regular peanut butter can be used if preferred.
What can I substitute for the egg white?
You can use 2 tablespoons of applesauce or a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water) as an egg white replacement.
Can I use a different sweetener instead of honey?
Yes, maple syrup or agave nectar can be used as alternatives to honey.
How do I store these muffins and how long do they last?
Store them in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week.
Can I freeze the muffins?
Yes, they freeze well. Wrap them individually and freeze for up to 3 months. Thaw at room temperature before eating.
What if I don’t have almond extract?
You can omit it or substitute with vanilla extract for a slightly different but still delicious flavor.
Why do the muffins need to be cooled on a wire rack?
Cooling on a wire rack prevents sogginess by allowing air to circulate around the muffins.
Can I use regular chocolate chips instead of mini ones?
Yes, regular-sized chocolate chips can be used; just expect slightly bigger chocolate pockets in the muffins.
