Delicious gluten-free double chocolate banana muffins with a creamy peanut butter center. Made with ripe bananas, almond flour, and cocoa powder, these muffins are simple to make and incredibly tasty!
1: Preheat oven to 350°F and line a cupcake tin with 12 liners.
2: In a large bowl, mash bananas then mix in remaining wet ingredients.
3: Fold in dry ingredients, then mix in chocolate chips.
4: Scoop batter into each cupcake liner a little less than 3/4 full.
5: Top each one with peanut butter, then add remaining batter on top of each peanut butter layer.
6: Bake for 18-22 minutes, until a toothpick comes out mostly clean.
7: Allow to cool before serving.
