Snack

Peanut Butter Choc Chip Mini Muffin - gluten free is for Snack.

Peanut Butter Choc Chip Mini Muffin - gluten free takes 15 minutes to prepare.

Peanut Butter Choc Chip Mini Muffin - gluten free takes 10 minutes to cook.

Peanut Butter Choc Chip Mini Muffin - gluten free makes 24 servings.

The ingredients for Peanut Butter Choc Chip Mini Muffin - gluten free are:

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

Here is how you make Peanut Butter Choc Chip Mini Muffin - gluten free:

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 MuffinsNumber of Servings: 24Recipe submitted by SparkPeople user SMITJN.

The nutritional information for Peanut Butter Choc Chip Mini Muffin - gluten free is:

• 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