Dark Chocolate Peanut Butter Stuffed banana Muffins
yields 12 muffins
3 very ripe large bananas, mashed
1 tbsp coconut oil
5 tbsp unsweetened apple sauce
1 tsp vanilla extract
2 cups gluten free oat flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp sea salt
6 tbsp Peanut Butter & Co Dark Chocolate Dreams
Unsalted roasted peanuts, roughly chopped
Preheat oven to 350 degrees Fahrenheit and line or oil a muffin tin.
Mix mashed bananas, oil, apple sauce, and vanilla in a large bowl until fully combined. In a separate bowl, whisk together all dry ingredients. Gently fold dry ingredients into wet until just combined.
Fill muffin tins up a quarter of the way with batter, then spoon in about 1 1/2 tsp peanut butter. Top with remaining batter so that the muffin tins are about 3/4 of the way full, then sprinkle with chopped peanuts.
Bake 15-20 minutes, until the tops are golden brown and firm.
- These muffins will last a few days but are best served warm.