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!
Source: Huffington Post
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
Coconut Flour
Powdered Peanut Butter
Natural drippy peanut butter
Ripe Bananas
Vanilla Extract
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!
Ingredients
Scale
Dry Ingredients
3Ripe bananas
1cupNon-dairy milk
3eggs
5TbspDrippy natural peanut butter
3TbspOrganic honey
1/2tspVanilla Extract
Wet Ingredients
3/4cupall-purpose gluten free flour of choice
1/4cupCoconut flour
1.5TbspPowdered peanut butter
1tspBaking soda
2tapBaking powder
2scoopsvegan protein powder
3TbspDairy free chocolate chunks
Instructions
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!
Notes
This may be made vegan by subbing the eggs for flax eggs and the honey for maple syrup.
These gluten free muffins will become your new best friend.
Not often do I run out of vegan and whey protein powder, but the time came this afternoon when I reached for the tub and saw the dreaded scoop at the bottom and nothing else!
Sigh…I know!
Thus, the Lemon Blueberry Collagen Muffins were born…
For all the fellow non-gluten eaters out there you know what a pain in the a** it can be when trying to make a fluffy, non-crumbly muffins that won’t evaporate in seconds like those natural valley bars
Yeah you know the ones I’m talking about. You take them out of the package and half of it is already granola.
Of course, we don’t want that, but unfortunately when it comes to gluten free baking, there is about a 50/50 shot that anything will workout right when you follow the recipe step by step when using these various flours.
When it comes to gluten free baking I’m not a huge fan of mixing 3-5 different flours because being gluten free is expensive enough!
All you need to do is look at the size and price of gluten free bread to figure this out. If you didn’t know the slices are as small as cards and are about $7 for a loaf you have to freeze…as you can see I ain’t about that life
Without further ado, these muffins are made with only…
Wait for it…
One flour!
To make it even simpler, it’s a gluten free all-purpose flour. I used pillsbury, but bob’s red mill would work as well.
Oh, and one special ingredient as well
Collagen peptides
But that likely wasn’t a shock to you as it gave it away in the title
The best part of these muffins is the lemon-deliciousness on the top of it!
This part is completely optional but it enhances the lemon flavor and also adds a bit of a bakery-style element.
It’s a bit better than an ordinary muffin because it’s a fancy muffin which basically makes it better than an ordinary muffin.
Enjoy the sweet hues of blueberry and lemon in these delicious gluten free Collagen muffins!
Ingredients
Scale
Dry Ingredients
1.5cupsGluten-free all-purpose flour (Or normal all-purpose flour if not gf)
3scoopsCollagen peptidesI recommend unflavored or vanilla flavored
1/2tspBaking soda
1.5tspBaking powder
1.25cupsBlueberries
Wet Ingredients
2Large eggs
3TbspYogurt butter
2TbspCoconut butterOr sub coconut oil
1cupUnsweetened applesauce
1Lemon squeezed
1/2TbspHoney
1/2cupTruvia (Or sub your favorite sweetener)
1/4tspSea Salt
1/2tspVanilla extract (Omit if you used vanilla flavored collagen)
Optional Lemon Drizzle:
3TbspPowdered sugar
2tspLemon juice
1TbspNon-dairy milk
Instructions
Spray a silicon muffin tin or metal muffin tin with non-stick spray and preheat to 350 degrees.
Sift all dry ingredients, except for the blueberries into a large mixing bowl and give it a good mix.
Warm up the coconut butter and yogurt butter in a cereal bowl in the microwave for 30 seconds and then add in the vanilla extract and eggs together and mix.
Add in the truvia, salt, honey, and lemon juice into the bowl with the egg and yogurt butter mixture and whisk until all ingredients are combined.
Add the wet to the dry and mix until there are no lumps. Be sure not to over mix these as it will affect the texture.
Fold in the blueberries and drop the batter with an ice cream scoop into the muffin tins until they are 3/4 full.
Bake for 22-27 minutes.
Let cool for 10 minutes.
Optional: mix the drizzle ingredients together until you get a thin glaze consistency and then use a spoon or fork to drizzle the lemon mixture.
Notes
I got about 14 muffins, but feel free to add a little more batter to each muffin if you would like a solid 12.
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