I almost hesitate to share this recipe because it really is something that I am proud of, as silly as that may sound!
I LOVE peanut butter and who doesn’t love chocolate?? And to make it even better, you can throw all of the ingredients together in a blender and have a batch whipped up in no time.
This recipe is gluten and dairy-free and could easily be turned sugar-free as well.
I can’t promise that these will turn out as well as they do for me if you don’t have a good quality, high-powered blender.
I find it amazingly easy to make my own oat flour with the blender, so that is how I always begin when making this recipe.
Be careful with this recipe, though. I often want to eat the whole batch in 1 or 2 days!
- 4 large ripe bananas
- 4 eggs
- 1 ½ cups natural peanut butter
- 1 ½ cups gluten-free old fashioned oats
- ¾ cup coconut sugar (could also use pure maple syrup, swerve, or another refined sugar-free sweetener)
- 1 tbsp vanilla
- 2 tsp baking powder
- 1/2 tsp salt
- 3/4 C Almond milk
- Dairy-free or Lily’s sugar-free chocolate chips
- Preheat oven to 350 degrees. Spray 18 muffin tins with nonstick spray.
- In a high-powered blender, make oat flour by blending oats at high speed until blended into a fine flour consistency.
- Add bananas, eggs, peanut butter, sweetener, vanilla, baking powder, salt, and almond milk and blend until smooth. You may have to stir the batter once during blending if you do not have a good quality blender.
- Stir in the desired amount of chocolate chips into batter.
- Pour or scoop batter into prepared muffin tins, filling about ¾ of the way full.
- Bake for 25 minutes or until the toothpick comes out clean from the middle.
- Remove from the oven and let cool for about 5 minutes before removing from the pan to cool completely.