These are an addictive, new favorite in our house. They don't have that dense gluten free texture, but are actually muffin texture. Soooooo yummy and kid friendly.
1 cup all natural, smooth peanut butter or almond butter
2 ripe bananas, mashed
2 eggs, room temperature, beaten
4 tbsp honey (Add one more if you have a sweet tooth)
1/2 cup unsweetened cocoa powder
1/2 tsp baking soda
1/4 tsp baking powder
1/4 tsp fine sea salt
*Optional: 1 oz. mini chocolate chips
1. Preheat oven to 350 degrees and line a muffin tin with liners or oil.
2. In a large bowl, combine peanut butter, bananas, eggs, and honey. Use a mixer until well-combined and smooth. Add cocoa powder, baking soda, baking powder, and salt. Mix with spatula until combined, then use mixer until very well-combined. Batter should be soft, thick, and smooth.
3. Divide batter into muffin pan. Shimmy pan to even out batter. Sprinkle optional chocolate chips evenly on top.
4. Bake 22-25 minutes or until muffins spring back when touched in the center.