The Pioneer Woman Tasty Kitchen
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Peanut Butter Chocolate Chunk Muffins

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Level: Easy

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Description

Gluten-free and vegan peanut butter muffins loaded with enough chocolate chips to satisfy every sweet tooth.

Ingredients

  • ½ cups Oat Flour
  • ½ cups Garbanzo Bean Flour
  • ½ cups Brown Rice Flour
  • 1 teaspoon Baking Powder
  • 1 whole Banana
  • ¼ cups Coconut Oil
  • ¼ cups Nut Butter
  • ¼ cups Sugar
  • ¼ cups Honey
  • 1 teaspoon Vanilla Extract
  • ⅔ cups Chocolate Chunks
  • 1 pinch Sea Salt For Sprinkling

Preparation

Preheat oven to 350ºF and line a muffin tin with paper baking cups.

In a blender, pulse dry ingredients for a few seconds to make sure the flours are incorporated and sifted. Add the wet ingredients and blend, starting slow and increasing to high speed.

Stir in chocolate chunks, saving a few to press lightly into the top before baking. Sprinkle with sea salt.

Bake for 20–22 minutes, or until golden brown on top and a toothpick comes out clean. Cool before serving and refrigerate leftovers.

Note: The muffins will firm up the longer they sit, so I recommend reheating any leftovers before eating.

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