recipe by Anna Sobaski

Gluten-free chocolate muffins (made with Breads from Anna Black Bean Brownie Mix) with peanut butter chips and bananas are a flavorful and healthy snack.

 

Yield: 15 muffins

INGREDIENTS:

• 1 package Breads from Anna® Black Bean Brownie Mix 
• 1 15 oz. can black beans, well rinsed and drained
• ¼ teaspoon salt (optional) 
• 3 eggs 
• 2/3 cup liquid (we used coconut milk for a rich texture, but milk or your favorite non-dairy liquid work well for those with nut or dairy allergies)
• 1/3 cup oil
• 1 Tablespoon vanilla
• 1 cup of gluten free peanut butter chips 
• 2 ripe bananas, sliced

DIRECTIONS:

1. Preheat oven to 350 degrees.
2. Combine all wet ingredients in a food processor and process until smooth.
3. Stir brownie mix and salt into wet ingredients until well combined. Fold in peanut butter chips.
4. Fill muffin cups 1/3 full. Add 2 or 3 slices of bananas, then cover bananas with batter to fill cups 2/3 full.
5. Bake at 350 degrees for 25 minutes.

Alternative: these also taste great with only banana slices or only peanut butter chips, if you want to leave out one or the other ingredient.

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