HEALTHY Gluten Free Peanut Butter Chocolate Banana Muffins!

SophieW1988

Gluten Free Peanut Butter Chocolate Banana Muffins!
- *60 g millet flour
- *30 g oat flour
- 50 g rolled oats
-1 scoop Amazing Meal Chocolate Infusion (or 2 T raw cocoa)
- 5 T agave nectar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 medium bananas
-4 T peanut butter
- 2 flax 'eggs' (or 2 real eggs)
- 1/4 C plain fat free Greek yogurt
- 1 teaspoon pure vanilla extract
- pinch of sea salt

*I couldn't find millet flour or quinoa flour at my local Whole Foods, so instead I made my own by grinding millet and quinoa into a fine powder.

Preheat the oven to 325 degrees Fahrenheit. Line muffin pan with 10 paper liners or use silicone muffin molds; set aside. In a mixer, beat the eggs with the agave; work until the texture is creamy and light in color and has doubled in size. Mix in the Greek yogurt and vanilla.
In a bowl, combine the millet and quinoa flours, the rolled oats, the scoop of Amazing Grass, peanut butter, a pinch of sea salt, baking powder and baking soda. Add to the batter, and using a wooden spoon, mix thoroughly, being careful not to over mix. Chop one of the bananas so that it is still a bit chunky. Mash the other banana until it becomes a puree consistency. Gently stir the bananas into the batter.
Divide the batter among the muffin liners. Bake the muffins for about 30 minutes, until golden and a knife inserted in the middle comes out clean. Remove from oven, and allow to cool on a wire rack.

Yields 10 muffins
Cals-171, carbs-26g, fat-5g, protein-6g, sugar-12g, fiber-3g, sodium-134g

camelid2

I'll be on the lookout for the millet flour and then see about making these!

SophieW1988

I couldn't find millet flour, so I just ground whole millet in my food processor.