Peanut Butter Choc Chip Mini Muffin - gluten free

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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 72.0
  • Total Fat: 5.1 g
  • Cholesterol: 7.8 mg
  • Sodium: 53.0 mg
  • Total Carbs: 5.4 g
  • Dietary Fiber: 0.5 g
  • Protein: 1.8 g

View full nutritional breakdown of Peanut Butter Choc Chip Mini Muffin - gluten free calories by ingredient
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A gluten free muffin that tastes great! A gluten free muffin that tastes great!
Number of Servings: 24


    1 medium (7" to 7-7/8" long) Banana
    1 large Egg
    1/2 cup Peanut Butter, smooth style, with salt
    1/4 cup, chopped Walnuts
    1/2 Semi-Sweet Chocolate Chips, regular or mini
    1 tbsp Vanilla Extract
    1/4 tsp Baking Soda
    1/8 tsp Salt


These can be part of a grab and go breakfast or a healthy snack.


1. Preheat the oven to 400 F. Spray a 24-cup mini-muffin tin with non-stick spray. Or use mini muffin liners.
2. Add the banana, egg, peanut butter, honey, vanilla, baking soda and salt to your blender jar. Blend until a smooth puree. Or mash the banana in a bowl and mix well with remaining ingredients.
3. Stir in the chocolate chips. Reserve 2 Tbsp of the mini chocolate chips for topping the muffins.
4. Pour tablespoonfuls of the batter into the mini-muffin tin. You should be able to fill all 24 of the muffin cavities with batter. Now sprinkle the remaining chocolate chips on top of each muffin.
5. Bake in the preheated oven for 8-10 minutes, or until the muffins are brown around the edges and if you stick the middle of a muffin with a toothpick, no crumbs cling to the toothpick.

Serving Size: 24 Mini Muffins

Number of Servings: 24

Recipe submitted by SparkPeople user SMITJN.

TAGS:  Snacks |

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