These chocolatey muffins, made without flour, are low in sugar and a great source of protein.
1/2cupSilk Organic Unsweetened Soy Milk
1teaspoonpure vanilla extract
2medium ripe bananaspeeled
1/4cupnatural peanut butter
1/4cupdark cocoa powder
1/4cupcoconut palm sugar or dark brown sugar
1 1/2teaspoonsbaking powder
3tablespoonsmini chocolate chips
Preheat your oven to 375 degrees. Line a muffin tin with 12 paper liners.
In your blender, combine all of the ingredients, in the order given, except the chocolate chips. Blend on medium high speed for 35 to 40 seconds, or until smooth and well blended. Remove the blender pitcher from the base.
Add the chocolate chips into the mixture and stir in with a spoon or spatula. Pour the mixture into the muffin tins about 2/3 full (about 1/4 cup per muffin). Feel free to add a few more mini chips on top.
Bake for 10 to 12 minutes or until a toothpick inserted into the center comes out mostly clean.
Allow to cool in the tins for just about 3 minutes then cool completely on a wire rack.
I use natural peanut butter in this recipe. Look for simply ground peanuts with no added sugar, fats or additives.If you cannot find coconut palm sugar, feel free to use dark brown sugar. Both have similar calories and grams of sugar, but coconut palm sugar is said to not spike your glycemic levels the way that regular sugar can. Either way, this amount of sugar is quite lowIf keeping gluten-free is a concern, be sure that your oats are labeled gluten-freeKeep in mind, these muffins are really low in sugar. If you’d like them sweeter, feel free to add more sugar to taste.
Recipe by, Caroline Hurley, Taste Love and Nourish, www.tasteloveandnourish.com