When Sweet Met Salty

Protein Peanut Butter & Chocolate Bundtlets

Calling all Peanut Butter and Chocolate Lovers who enjoy the fluffy banana bundtlets! These gluten-free, dairy-free, and refined sugar-free bundtlets are so fetch!

Yes, we are going there because this recipe makes fetch happen!

So don’t be a Regina George and say it can’t happen because it’s happening

One bite of this will tug at your heartstrings and stun you.

I admit when I was trying the batter I thought it was promising, but when baking gluten-free there is never a realm of certainty you enter because when you are using other flours they can either be a hit or a miss and it’s about a 50/50 shot of both.

Luckily, the main ingredients to make this most gluten-free and dairy-free bakers will have them on hand.

This includes:

  • Gluten-Free all-purpose flour
  • Organic Local Honey
  • Coconut Flour
  • Powdered Peanut Butter
  • Natural drippy peanut butter
  • Ripe Bananas
  • Vanilla Extract
  • Dairy-free chocolate chunks

Additionally, you’ll need some bundtlet pans, that can be found on amazon or really anywhere online. I linked the ones I used here. I used silicon ones as these can be cleaned by the dishwasher and therefore not cleaned by me…

Also, did I mention there is no need to freeze the dough to enhance the flavor? That’s right, no time is added for that lengthy process, only time for the simple preparation and baking time.

Also, time to cool, but hey that’s your call and the taste of this straight-out-of-the-oven may be worth burning off your taste buds for the next 24-48 hours…

Just don’t say I didn’t warn ya.

The icing on these banana bundtlet cakes can be whipped up in minutes and conveniently while the bundtlets are baking in the oven.

All you’ll need is some high-quality unsweetened cocoa powder, honey, vanilla extract, and almond milk.

The topping is as easy as:

  1. Throw all ingredients in a small bowl
  2. Give em’ a mix
  3. Adjust non-dairy milk and honey (based on the level of thickness and sweetness)

See, s i m p l e, because let’s be real you could’ve had a long day and who wants to add to that? Certainly not me!

You may be wondering about the macronutrient breakdown of this and I am here to delight you as it’s :

  • 5 Fat
  • 18 Carb
  • 2 Fiber
  • 8 Sugar
  • 7 Protein

This doesn’t include the chocolate drizzle as it is optional, but it will only be a few additional carbs and in my opinion, is totally worth it!

Print Recipe
Protein Peanut Butter & Chocolate Muffins
Cook Time 17-20 minutes
Cook Time 17-20 minutes
  1. Preheat the oven to 350 degrees and spray 12 mini bundtlet pans with non-stick spray.
  2. Mash the 3 ripe bananas and add them into a large bowl with the eggs, non-dairy milk, peanut butter, honey, vanilla extract and give it a good mix!
  3. Sift all dry ingredients into the bowl and combine. The dough should be thick enough to clump a whisk if you put it in the mix, and if it is too drippy add more flour, if it's too dry add in more almond milk.
  4. Chop the chocolate chunks into smaller pieces. This will make little shards of chocolate dispersing them across the entire mix and not in just one place. When done pour into the tins about 3/4 of the way full and bake for 25-30 minutes.
  5. When complete let cool for 5-8 minutes and bon appetite!
Recipe Notes

Nutritional Information: 5F/18C/7P = 145 calories

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