Chocolate 'Peanut Butter' Banana Muffins

http://www.thespunkycoconut.com: check it out!!

I only put chocolate chips in half of mine today.

Oh my.  These are a knock out!! And wouldn't they be perfect for an Easter morning?  Moist, flavorful, perfect crumb.....YUM!  And just so you guys don't think I can whip up a perfect batch every time, I tried making these for a play date yesterday and even though my polite friends insisted it wasn't bad (what good friends!)....the texture was gummy and gooey....not at all what I was going for!  Like any self-respecting cook will do, I hit at it again today.  Since I can't do nuts for another couple weeks, I used Sunflower Seed Butter from Trader Joe's.....this stuff is surprisingly delicious, it will become a staple in our house now!  So really, use any nut butter that suits your fancy, and get baking !

Preheat oven to 350 degrees, grease a 12 muffin tin.

In a mixer, beat until smooth:
4 over-ripe bananas (lots of black spots)
1/4 cup canola oil
1/4 cup sugar
1/2 cup brown sugar
1/3 cup peanut butter or Sunbutter
2 teaspoons vanilla
1 tablespoon Ener-G Egg Replacer whisked with 1/4 cup warm water or 2 eggs
1/2 teaspoon light colored vinegar

Whisk together dry ingredients before mixing into the wet:
1 cup sorghum flour
1/2 cup tapioca flour
1 teaspoon guar gum
(Or replace above flours and gun with apx 1 1/4 cups wheat flour, I prefer whole wheat pastry flour)
3 tablespoons flax meal
1 teaspoon baking soda
2 teaspoons grain free baking powder (corn-free variety!)
1/2 teaspoon salt


Mix in (only if you want to!):

1 cup Enjoy Life Chocolate Chips

Fill muffin tin, bake for 18-21 minutes until tops are firm.