Chocolate Chips, Bananas 🍌 and peanut butter 🥜 combine for these ultra delicious, mini muffins.

These Chocolate Peanut Butter and Banana mini muffins are loaded with goodness like belly filling fiber 🌾 and just a touch of sweetness. Peanuts and peanut 🥜 butter have gotten a bad rap lately.

While it’s true peanuts have a higher level of omega 6 fatty acids as compared to omega 3s – many of us consume far too many omega 6 fats that can cause inflammation – in moderation, peanuts can be an excellent addition to your way of eating. Peanuts are also grown on the moist ground which can be a breading zone for mycotoxins and mold 😬

Okay, that’s the bad of it, but here’s the good 😉 …

First off, peanuts are delicious!

When it comes to buying peanut butter (or any foods for that matter) quality is key! I always look for organic peanut butter, I make sure the label has only one ingredient. The one and only ingredient should be organic peanuts and if there is an additional ingredient, salt is acceptable 🧂 Watch out for added sugars, oils and additives that can wreak havoc on your gut 😝

Peanuts to be fair, aren’t nuts at all but legumes and these little legumes have a pretty “balanced” supply of all three macronutrients – fats (72%), carbohydrates (13%) and protein (15%). Peanuts are also host to several vitamins and minerals including vitamin E, B3 and B6, Folate, magnesium copper and manganese. Not to mention, peanuts also have their fair share of vitamin B5, iron, zinc selenium and potassium.

So if you’re like me and you enjoy the delicious taste of peanuts and peanut butter, rest assured that in moderation, peanuts do in fact have great benefits to your health 😇

Ready to enjoy more peanut buttery goodness? Just check out these Chocolate Peanut Butter Mini Muffins… or bread 🍞😘!

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Chocolate Chip Peanut Butter & Banana Muffins

…or Bread

Ingredients

• 2 scant cups gluten free oat flour

• 1 T baking powder

• 2 tsp Cinnamon pinch sea salt

• 3 ripe bananas

• 4 Tablespoons raw, creamy peanut butter

• 1 cup full-fat coconut milk

• One flax egg = (1T flax meal + 3T water; stir and let sit 5 minutes to “gel”)

• 1 Tablespoon vanilla

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Peanut Butter Frosting

• 4 Tablespoons raw creamy peanut butter

• 3 Tablespoons Coconut Milk

• 1/2 teaspoon cinnamon

Frosting Directions:

Stir together! Add more non-dairy milk if it’s too thick.

[This loaf is also delicious without the frosting].

Directions:

Preheat the oven to 350° fahrenheit. In a large mixing bowl, stir together your oat flour, cinnamon, baking powder and the pinch of pink Himalayan salt. Set aside.

Add the remaining ingredients (except for chocolate chips and flax egg) to a blender. Purée until smooth. Stir the contents of the blender into your mixing bowl followed by the flax egg. Finally, stir in the chocolate chips; you could omit these… but why?

Scoop batter into mini muffin pan and bake for 10-12 minutes. Alternatively, pour batter into a coconut oil greased loaf pan and bake for 45-50 minutes… either way, you won’t be disappointed!