In a large bowl, whisk together the eggs, mashed banana, peanut butter, honey and vanilla.Īdd the dry ingredients to the wet mixture and stir until just combined.įold in the chocolate chips (reserving some for the tops).ĭivide the batter into a 12-cavity muffin pan (greased or lined with cupcake liners). In a medium-sized bowl, whisk together the almond flour, cinnamon, baking powder, baking soda and salt. Is there a difference between almond flour and almond meal? It doesn’t overpower these muffins.Ĭhocolate chips – This ingredient is completely optional, but I think some mini dairy-free chocolate chips are the perfect addition to these peanut butter banana muffins. Salt – Just a little helps enhance the sweet flavors in these muffins.Ĭinnamon – You only need a teaspoon to add subtle flavor. Vanilla – For the best results, use real vanilla extract.īaking powder and baking soda – Used together for leavening. Honey – Adds a rich, sweet flavor to these banana muffins and also helps keep them moist. Shelf stable peanut butter will not produce the same results in these muffins. In this recipe, the peanut butter acts as an oil replacement but also adds flavor to complement the sweet bananas. Peanut butter – I just love pairing bananas and peanut butter together. They help the muffins rise as well as add moisture and structure. The more ripe the banana, the sweeter the muffins will be.Įggs – You’ll need 2 room temperature eggs for these muffins. You can normally find it in the organic section of most grocery stores, but because I use it so often, I buy the large bags at Costco.īananas – Since we want the banana flavor to be pronounced in these muffins, make sure your bananas are really spotty. It has a fine texture so helps produce a soft and tender crumb in baked goods. Remove muffins from tray and let finish cooling on the rack.Almond flour – For most of my almond flour recipes, I prefer to use blanched almond flour. ![]() ![]()
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