Gluten Free* Peanut Butter-Banana Muffins
1 1/3 cups water
1/2 cup miniature semi-sweet chocolate chips
HEAT oven to 375°F. Line 18 muffin cups with paper baking cups.
BEAT quick bread mix, water, peanut butter, oil and eggs in large bowl with mixer on low speed until moistened. Beat on medium speed 1 minute. Blend in chocolate chips. Divide into prepared muffin cups.
BAKE 19 to 23 minutes or until toothpick inserted into center comes out clean. Cool 10 minutes. Remove from pan.
Serving Size (1 of 18 muffins), Calories 230 (Calories from Fat 130), Total Fat 14g (Saturated Fat 3g, Trans Fat g), Cholesterol 20mg, Sodium 190mg, Total Carbohydrate 24g (Dietary Fiber 1g, Sugars 12g), Protein 4g, Potassium mg, thiamine mg, Riboflavin mg, niacin mg, Folate mg, Vitamin B6 mg, Vitamin B12 mcg, Vitamin A mg, Vitamin C mg, Vitamin D mg, Calcium mg, Iron mg.
*Percent Daily Values are based on a 2,000 calorie diet.
* Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.