Almond Butter, Banana and Chocolate Chip Muffins

I made these little mini's as I had some bananas that had decided to ripen quicker than we could eat them.

So instead of tossing them out, I put them to work for me in these little mini's.

Now you don't have to make mini's but I wanted to stretch them as far as I could...and these are truly delish!

Gluten Free Recipe
Three sweet favorites come together to make these delicious muffins. Buttermilk adds tenderness but you can use rice milk if you are sensitive to dairy.

Ingredients
3 Bananas

2 Eggs

1/2 cup Sucranat

1/2 cup creamy Almond or Peanut Butter

1-¾ cups superfine White Rice Flour

2 tsp Baking Powder

1 tsp Baking Soda

1/3 cup Grapeseed oil

1/2 Buttermilk*

1/2 cup dark chocolate chips


*1/2 cup rice milk with one tsp lemon juice (Can be substituted for buttermilk)


Directions
Preheat oven to 350 degrees. Mix four ingredients in food processor. Blend for one minute.

Combine dry ingredients in a mixing bowl. When thoroughly mixed, add to food processor.

Add Oil, Buttermilk*. Blend well.

Add chocolate chips, press "pulse" once or twice.

Ladle the batter into muffin tins lined with paper, filling each paper to the top.

Bake for about 12 minutes, or until muffins are firm to the touch. Cool and serve. Top muffins with a drizzle of chocolate, if desired.