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!
…But in a good way…you know like when you see that special someone ya fancy make eyes at you
…just like that 😉
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.
Get Those Bundtet Pans Ready!
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…
To make this you’ll need:
Gluten-Free all-purpose flour
Organic Local Honey
Powdered Peanut Butter
Natural drippy peanut butter
Dairy-free chocolate chunks
I can’t decide what I like more about these…The taste or how adorable they are!
Keep in mind you can use a standard muffin tin as well.
Where’s That Drizzle?
You can create this yummy drizzle by making my Protein Collagen Icing recipe and adding 1-2 Tbsp of cocoa powder and 1/2 Tbsp more of milk.
It is optional as these bundtlets are good on their own, especially when they are warmed up and the chocolate pockets slightly melt. That my friend is the perfect time to enjoy these!
However, if you are craving something a bit sweeter pairing my drizzle may do it for your sweet tooth.
You’re of high society so treat yourself to something that fits into your lush life and allows you to unwind in your palace. These Protein Peanut Butter Chocolate Chip Banana Bundtllets are perfectly-portioned and are a great go-to snack!
5TbspDrippy natural peanut butter
3/4cupall-purpose gluten free flour of choice
1.5TbspPowdered peanut butter
2scoopsvegan protein powder
3TbspDairy free chocolate chunks
Preheat the oven to 350 degrees and spray 12 mini bundtlet pans with non-stick spray.
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!
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.
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.
When complete let cool for 5-8 minutes and bon appetite!
This may be made vegan by subbing the eggs for flax eggs and the honey for maple syrup.