peanut butter chocolate chip banana bread bites

I had a few super ripe bananas and was planning to make banana bread, but then changed my mind as I was putting my ingredients together.

Although I love banana bread, we're only a two-person household (and my better half travels a ton), so I share and freeze the food I make quite a bit.

I thought, why not make a bite-sized version so we can freeze the leftovers and thaw what we want without taking the whole freaking loaf out.

So I decided to create a recipe that was more like a bar. And I baked them in muffin tins, so they're portable for on-the-go healthy snacking.

I'm really loving this recipe—and it's not only made with ingredients that you probably already have on-hand, but it's also gluten-free, grain-free and dairy-free.

xxoo—christine

INGREDIENTS

• 2 ripe bananas (about 1 cup)

• 1/4 cup coconut oil

• 1/2 cup peanut butter (or sub other nut butter)

• 1 egg, beaten (or use substitute)

• 1/2 cup garbanzo bean flour (or flour of choice)

• 1 tsp. vanilla

• 1/2 cup dairy-free chocolate chips

DIRECTIONS

1. Preheat oven to 350 degrees.

2. Mash bananas, then slowly add in all ingredients until well-combined.

3. Line muffin tins (or use silicone pan).

4. Fill muffin tins with the mixture using a tablespoon.

5. Bake for 13-18 minutes.