Chocolate Peanut Butter & Raspberry Muffins

I made these after craving some of my Chocolate Peanut Butter Banana Bread one afternoon. I love muffins with little bursts of fruit flavor, so added some raspberries and they took these to the next level!

“These got a rave review from hubby who said they were literally the best thing I've ever made! High praise indeed.”

Ingredients:

• 2 medium bananas

• 1/2 cup peanut butter (or cashew or almond)

• 3/4 cup almond milk

• 2 Tbsp maple syrup

• 1/4 cup light extra-virgin olive oil (or coconut oil)

• 1/2 cup cacao powder

• 1/2 cup brown rice flour

• 1/2 cup tapioca flour

• 3/4 cup almond flour

• 2 tsp baking powder

• pinch of salt

• 1 cup frozen raspberries

• 3 Tbsp cacao nibs or chopped chocolate to top

Directions:

1. Preheat the oven to 180 and grease a muffin tin with coconut oil.

2. In a food processor, put bananas, peanut butter, almond milk, maple syrup, oil, and cacao powder. Process until smooth.

3. Add flours, baking soda, and salt. Process again.

4. Remove blade from food processor and stir through frozen raspberries.

5. Fill the muffin tins with the mixture and then top with cacao nibs.

6. Cook for 20 minutes or until tops spring back.

Enjoy fresh out of the oven or keep in an airtight container for 2-3 days.