Tag Archives: chocolate chips

flourless peanut butter & banana muffins

Flour-less Peanut Butter & Banana Muffins

Hello Friends.  I hope your week is going great and those of you in New England are enjoying the chillier air!

Colder weather for me says, ‘Turn on the oven and get baking!’.  How about you?

Today’s recipe share is a Flourless Peanut Butter and Banana mini muffin.  This was a recipe inspiration from Pinterest found on the original site here! I modified the recipe a little. My muffins didn’t come out quite as cute as hers….but tasted yummy!flourless peanut butter & banana muffinsWithout flour, these little tasty treats are quite moist.  They were a hit with the family.  And the good news…no special ingredients necessary.  I made a small batch (8 mini muffins) but feel free to double the recipe. All of the ingredients go into the blender and then into the muffin tins. Easy peasy.

Oh…and Julie K is the winner of the Artisanal Gluten-Free Cupcake book! Congrats Julie and a BIG thanks for all of your responses about how you chill out and relax!  So many great ideas and reminders that it is so important to give yourself permission to do nothing!

Flour-less Peanut Butter and Banana Muffins


  • Makes 8 mini muffins {Can double recipe}
  • 1/2 cup peanut butter (I used all natural Teddie brand)
  • 1 banana
  • 1 egg
  • 1 tablespoon pure maple syrup
  • 1/4 teaspoon baking soda
  • 2 tablespoons semi sweet chocolate chips (optional)


  1. Preheat oven to 350 degrees and prepare mini muffin tin by spraying w/ oil or adding paper muffin tin liners
  2. Put all the ingredients (except the chocolate chips) into blender and blend until creamy about 1 minute.
  3. Pour mixture into muffin tins filling about 3/4 full.
  4. Top with about 4 chocolate chips per muffin, if using.
  5. Bake in preheated oven for about 10-12 minutes or until cake tester comes out clean.
  6. Enjoy!

Crunchy Peanut Butter Cookies with Bittersweet Chocolate

With my recent peanut butter give-a-way, I can’t get peanut-y treats out of my mind.fresh peanuts

So…I whipped up some flourless peanut butter cookies today and threw in some roughly chopped peanuts fresh from the shell…and some 60% cacao bittersweet chocolate chips.  Woooooo….Yes!crunchy peanut butter cookies

So very yum.  I ate 3 right out of the oven. oops!

I am not recommending you do that….but…I sure did!

This recipe really is pretty fail proof.  Toss some all natural peanut butter with brown and granulated sugar, a dash of vanilla, baking soda and an egg.  Toss in your favorite mix-ins. {yes, FODMAP friendly if you don’t eat them all!}cookie mixture

 I do think a little orange zest and a splash of fresh orange juice would be pretty awesome too…but I didn’t have an orange at my house today. :(cookies

Crunchy Peanut Butter Cookies with Bittersweet Chocolate Chips


  • 1 cup all natural peanut butter (I used Teddie peanut butter with flaxseed)
  • 1/2 cup brown sugar, packed
  • 1/2 cup granulated sugar
  • 1 egg
  • 1 teaspoon vanilla or vanilla paste
  • 1 teaspoon baking soda
  • 1/2 cup semi-sweet chocolate chips (I used 60% cacao bittersweet chocolate)
  • 3/4 cup chopped peanuts
  • (option: add 1 Tablespoon orange zest and 2 teaspoons orange juice)


  1. Preheat oven to 350 degrees
  2. Line cookie sheet with parchment.
  3. In medium bowl, blend peanut butter, sugars, egg, vanilla and baking soda.
  4. Fold in chocolate chips and peanuts
  5. Drop tablespoon of cookie dough onto cookie sheet, flatten tops slightly with back of spoon.
  6. Bake for 6 minutes.

And, just because….I thought I would share a couple pictures I took last weekend when Russ and I strolled around Cambridge, Massachusetts.  Pussy willows and tulips make me smile…:)



 And thanks to all who entered the peanut-give-away.  The lucky winners: Logan, Christi and Robin!  

Loved all the GREAT comments,  you guys all rock.  I think I need to do more give-a-ways because I LOVE hearing from you!

Homemade Trail Mix

Hope you enjoyed the weekend!  We visited with our extended family in New Hampshire and enjoyed a little lake time.  I love watching the kids hanging out together…even though they don’t see each other that often, they re-connect like no time has been lost.

We finished our evening with a campfire…we experimented with a few different marshmallows…toasted coconut was the group favorite. It’s the little things in life, right?

Gearing up for the week, I mixed up a little trail mix that I can grab and go on the run.

Let’s face it, we our a generation on the move.

Personally, I like to pack a few snacks with me at all times…I hate being hungry ( perhaps I get a little cranky :)) and I don’t typically like the options available at convenience stores, the airport etc. and I’m really kind of a picky eater.

So I whipped together this quick ‘trail mix’ that I can bring with me to my office and when I am on the go.

YOU can definitively get creative with this recipe and create a mixture of  goodies.

I made my trail mix with banana chips, pretzels, pumpkin seeds and a smattering of dark chocolate chips.

Storing the mixture in a mason jar will keep it fresh for the week.  This makes a great little mixture to pack in your kid’s brown bag lunch too!

I hope you enjoy the week ahead! And here’s a thought about joy and happiness for the start of the week…

Since you get more joy out of giving joy to others, you should put a good deal of thought into the happiness that you are able to give.
~Eleanor Roosevelt

Homemade trail mix (FODMAP friendly)


  • 1 cup pretzel sticks (FODMAP followers use Snyders gluten free pretzels)
  • 1/4 cup pumpkin seeds
  • 1/4 cup dark or semi-sweet chocolate chips (Chocolate remains untested for FODMAPs so try small amounts to assess tolerance)
  • 1/2 cup banana chips


  1. Mix and store in mason jar and enjoy as desired.