Peanut Butter Chocolate Chunk Muffins

• 1/2 cups Oat Flour
• 1/2 cups Garbanzo Bean Flour
• 1/2 cups Brown Rice Flour
• 1 teaspoon Baking Powder
• 1 whole Banana
• 1/4 cups Coconut Oil
• 1/4 cups Nut Butter
• 1/4 cups Sugar
• 1/4 cups Honey
• 1 teaspoon Vanilla Extract
• 2/3 cups Chocolate Chunks
• 1 pinch Sea Salt For Sprinkling

1. Preheat oven to 350u0b0F and line a muffin tin with paper baking cups.
2. In a blender, pulse dry ingredients for a few seconds to make sure the flours are incorporated and sifted. Add the wet ingredients and blend, starting slow and increasing to high speed.
3. Stir in chocolate chunks, saving a few to press lightly into the top before baking. Sprinkle with sea salt.
4. Bake for 20-22 minutes, or until golden brown on top and a toothpick comes out clean. Cool before serving and refrigerate leftovers.
5. Note: The muffins will firm up the longer they sit, so I recommend reheating any leftovers before eating.

oat flour, garbanzo bean flour, brown rice flour, baking powder, banana, ubc, ubc, ubc, ubc, vanilla, chocolate chunks, salt

Taken from tastykitchen.com/recipes/breads/peanut-butter-chocolate-chunk-muffins/ (may not work)