Sunday, April 20, 2014

Gluten Free Chocolate Peanut Butter Banana Muffins

Yay Passover! I just love not being about to eat bread for a week...

Okay, I am very excited to eat bread again! In fact, every year, I take a break from Passover to enjoy Easter! My mom's side of the family has an Easter party every year and it is a lot of fun.  I love doing the colored eggs and sharing a big family meal.  She even brings a Lamb Cake! It's really cute and then we fight over who gets the butt (typical).  So, today I am off to my cousin's to celebrate Easter and I am very excited to enjoy the food and take a little vacation from Passover.

If you didn't see yesterday, I fell while running, and today I am still feeling very sore and beaten up.  My knee has developed a small bump this morning and I am not sure if I am going to make it through my Sunday morning Jillian Michaels work-out.  Wish me luck because I am going to try!

After my work out, I have homework to do for an online class that I am taking and then I am going to attempt to cook a few meals so that we are all ready for the week.  This is all before we drive to my cousins (about an hour away) for Easter.  So, I am up bright and early to share this with you all and then get to work!

Keeping with the Passover theme, today I am telling you about some amazing Gluten Free Chocolate Peanut Butter Banana Muffins.  They are crazy simply and crazy yummy.  I have made these multiple times and I even brought them in to school to share with my fellow teachers.  Everyone loved them!

Gluten Free Chocolate Peanut Butter Banana Muffins
(adapted from Averie Cooks)

1 medium ripe banana
1 egg
1/2 cup creamy, natural peanut butter
3 tbsp honey
1/2 tbsp vanilla
1/4 tsp baking powder
pinch of salt
1/2 cup semi-sweet chocolate chips (mini or regular)

1. Preheat oven to 400 degrees.
2. Place everything except the chocolate chips into a bowl and beat with an electric mixer until smooth and creamy.  Stir in the chocolate chips.
3. Spoon into a greased mini-muffin pan until about 3/4 full, or regular muffin pan.  Bake for 7-8 minutes if a regular muffin pan and 8-10 minutes for a mini muffin pan.


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