I made these after craving some of my Chocolate Peanut Butter Banana Bread one afternoon. I love muffins with little bursts of fruit flavor, so added some raspberries and they took these to the next level!
Gluten free, egg free, dairy free and refined sugar-free, these got a rave review from hubby who said they were literally the best thing I've ever made! High praise indeed.
Makes: 12 medium muffins
Time: 10 mins make, 20 mins bake
2 medium-sized bananas
1/2 cup of peanut butter (or cashew or almond)
3/4 cup almond milk
2 Tbsp rice malt syrup or maple syrup
1/4 cup extra-virgin olive oil (or coconut oil)
1/2 cup cacao powder
1/2 cup brown rice flour
1/2 cup tapioca flour
3/4 cup almond flour
2 tsp baking soda
pinch of salt
1 cup frozen raspberries
cacao nibs or chopped chocolate to top
Preheat the oven to 180 and grease a muffin tin with coconut oil.
In a food processor, put bananas, peanut butter, almond milk, rice malt syrup, oil, and cacao powder. Process until smooth.
Add flours, baking soda, and salt. Process again.
Remove blade from food processor and stir through frozen raspberries.
Fill the muffin tins with the mixture and then top with cacao nibs.
Cook for 20 minutes or until tops spring back
Enjoy fresh out of the oven or keep in an airtight container for 2-3 days.