Chocolate Chunk Peanut Butter Banana Muffins (Low FODMAP, Gluten Free, Dairy Free)

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What's better than banana bread? Peanut butter banana bread with chocolate chunks! These muffins are gluten free, dairy free and use low FODMAP ingredients. They are also high in fiber and protein, making them the perfect filling breakfast or snack.

Start with mashing the bananas.

Add the egg to the mashed bananas and whisk. Then add the rest of the wet ingredients and whisk until smooth.

In a separate bowl mix together the dry ingredients and add it slowly to the wet, mixing until a thick, sticky batter forms.

Fold in the chocolate. I like to use dairy free chocolate chunks for the best chocolate filled bite!

Fill the papers about 3/4 full, this recipe makes about 12 muffins.

Bake for 20 minutes or until the middle spring back. Store on the counter for a few days, in the fridge for about a week, or freezer for a few months.

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Ingredients

[Makes about 12 muffins]

Wet

2 large overripe bananas mashed

1 egg

1/4 cup natural maple syrup

1/4 cup melted coconut oil

1/4 cup dairy free milk (I used vanilla almond milk)

1/4 cup creamy peanut butter

1 tsp vanilla

Dry

1 1/2 cup oat flour

1 cup garbanzo bean flour

1 tsp baking powder

Pinch of salt

2/3 cup chocolate chunks (I used Enjoy Life brand for a dairy free option)

Directions

1. Start by preheating the oven to 350°.

2. Then mash the bananas in a large mixing bowl.

3. Next add the egg and whisk it and the banana together. Then add the milk, peanut butter, and vanilla and whisk again until the peanut butter is mostly mixed in. Lastly, add the melted coconut oil and mix well so that it does not harden again. The warm coconut oil will also help the peanut butter mix in the rest of the way.

4. Now in a separate, small bowl add all the dry ingredients, except the chocolate chunks, and mix well.

5. Slowly add the dry to the wet and whisk until you form a thick batter. (See photo above)

6. Fold in chocolate chunks.

7. Fill a muffin pan with papers and fill them about 3/4 of the way full with batter. You should have about 12 muffins.

8. Bake at 350° for 20 minutes or until the tops are cracked and spring back when you press on them.

9. Store on the counter for a few days, in the fridge for about a week, or freezer for a few months.

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