Banana Peanut Butter Muffins

created by Amy Hinrichs
Makes 12 average size muffins

o 1/2 cup almond milk
o 1 teaspoon lemon juice
o 2 tablespoons ground flax seed
o 6 tablespoons water
o 1 cup old fashioned gluten-free oats or oat flour
o 1/2 cup sorghum flour
o 1 teaspoon baking soda
o 2 teaspoons baking powder
o 6 seedless Medjool dates or 12 smaller dates
o 2 teaspoons vanilla extract
o 2 large overly ripe bananas
o 1/4 cup natural chunky sugar free peanut butter
**1/2 cup mini chocolate chips (optional)

1. Preheat the oven to 375. Spray the muffin tins with cooking spray.
2. Measure out the milk and add the lemon juice. Let the mixture sit for at least 5 minutes so it will “sour”.
3. Mix the flax seed and water. Let the mixture sit. It will thicken.
4. Pull out your food processor and put the chopping blade in.
5. (If using oat flour, skip this step.) Add the oats to the food processor. Process until they have the consistency of flour. Pour into a mixing bowl.
6. Add the sorghum flour, baking soda, and baking powder. Mix a couple of seconds until the ingredients are incorporated.
7. Add the dates to the food processor. A soft date will squish in your fingers. If the dates you are using are not very soft, process them for a minute before adding the other ingredients.

8.  Add the bananas to the dates and process until the dates are very fine pieces.   
8. Add the flax seed, milk, and vanilla. Run the food processor until all the ingredients form a smooth mixture.
9. Add the peanut butter, and mix until smooth.
10. Mix the wet ingredients into the dry. Stir just to incorporate all ingredients.
11. If you are adding chocolate chips, do it now. Mix to incorporate them.
12. Divide the dough evenly into the muffin tins.
13. Cook 15-20 minutes until the top is firm.
14. Allow them to sit in the pan for a few minutes.
15. Turn out and cool them on a wire rack.