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
1/2 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.