So what are you doing for your mom for Mother’s Day? Me? Well, I am baking her a virtual treat. Or at least I am making myself some treats and tributing them to her. Since I live halfway across the country from my mom I just get to send her a card that will make her cry – which I’m pretty good at. But this year she gets baked some muffins. I love making banana bread (which is a fave in my family) and I decided that some vegan, gluten-free, and sugar-free Banana, Chocolate, Peanut Butter Bread hits every single goody that we love.

So have you seen the virtual baking posts that blogs have done? Like when another blogger is having a baby, and other bloggers do a virtual shower for them by writing a post in tribute to that person. It’s a cool concept, but sucky for the person they are tributing … I mean, that person doesn’t actually get to eat any of the stuff made for them or enjoy any of the cool crafty stuff done. But, it’s a good concept in that the specific person knows that many are thinking of them and that they are important to those people. And my mom is super-important to me and since I don’t get to bake for her on Sunday morning, I am baking these muffins for her. Annnnd, enjoying it on her behalf 🙂 Because OMG, right out of the oven these muffins are absolutely fab!

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Process one cup oats in a small food processor into flour then dump into a large bowl. Add the gf flour along with the peanut and cocoa powder, flax meal, baking powder and soda, and cinnamon. Mix until combined. In the same small FP, process bananas with vanilla extract until liquid mash then dump into a small mixing bowl. Add Splenda then mix well. Add 1/3 cup milk and Veggs and mix again. Dump wet mixture into dry and mix until just combined. Add nibs and rest of mix then mix again. Spoon into large muffin tins 3/4 way full, then into mini-muffin tins almost full. Bake at 350 degrees. Large muffins for 15 minutes and 13 minutes for mini-muffins. These muffins rose like champs! Enjoy these babies warm!!

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Banana Chocolate Peanut Butter Muffins, 12 regular size muffins and 11 mini-muffins

1 C Bobs Red Mill Gluten-Free All-Purpose Flour
1 C Oat Flour
6 Tbsp PB2 Peanut Powder
2 Tbsp Cocoa Powder
2 Tbsp Bobs Red Mill Flax Meal
1 Tbsp Baking Powder
1/2 Tsp Baking Soda
2 Tsp Cinnamon
3 Bananas, mashed
1 C Splenda
1 Tbsp Vanilla Extract
2 The Vegg Baking Mix
2/3 C Silk Light Almond Vanilla Milk
1/2 C Raw Cacoa Nibs

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1. Set oven to 350 degrees. Spray muffin tins with non-stick spray.
2. Mix flours, flax, baking powder and soda, cinnamon, cocoa and peanut powder in a large bowl. Set aside.
3. In a small food processor blend bananas and extract into liquid mash.
4. Dump banana mixture into a small bowl and mix in Splenda.
5. Add 1/3 cup milk and Veggs and mix.
6. Dump wet mixture into dry and mix.
7. Add cacoa nibs and last 1/3 cup of mix and mix.
8. Spoon into muffin tins.
9. Bake large muffins for 15 minutes; bake mini-muffins for 13 minutes.
10. Enjoy!