Gluten Free Peanut Butter Banana Mini Muffins

Gluten Free Peanut Butter Banana Mini Muffins | Revamperate Gluten Free Peanut Butter Banana Mini Muffins | RevamperateMy friend April recently had a picnic for her birthday and it was the cutest picnic I’ve ever been to! It was a brunch theme, so I made a batch of these gluten free peanut butter banana mini muffins and everyone brought a dish. If you’ve never had a picnic as an adult, you should totally rethink it! 

To account for food allergies, I made sure to keep the muffins gluten free and I made a few without chocolate chips so that they would also be dairy free. Normally I don’t think of gluten free or dairy free baked goods as particularly delicious, but I’ll make an exception for these peanut butter banana mini muffins because they are THAT good. Not only are they super easy to make with very few ingredients and baking supplies, they bake incredibly soft, just like little banana breads. Alongside your morning coffee, these are the perfect little breakfast!

Gluten Free Peanut Butter Banana Mini Muffins | RevamperateIngredients (makes 12-15 mini muffins):

  • 1/2 cup peanut butter
  • 1 medium sized banana (ripe is better)
  • 1 large egg
  • 1/4 teaspoon baking soda
  • 1 tbsp honey
  • 1/4 tsp vanilla
  • Pinch of salt
  • 1/2 cup mini chocolate chips, optional

Preheat the oven to 375 degrees. Line a mini muffin pan with liners and set aside.

Combine the peanut butter, banana, egg, baking soda, honey and vanilla in a blender and blend on the smoothie setting. If you prefer, you can combine with your mixer.

If you want to use chocolate chips, mix them in now. Divide the batter among the lined muffin cavities (fill almost full) and sprinkle with additional chocolate chips if desired. 

Bake for 8-10 minutes until an inserted toothpick comes out clean. Let cool completely before removing from the pan. They’ll puff up as they bake but deflate as they cool.

Enjoy!

Pretzel Chocolate Chip Shortbread Cookies

Pretzel Chocolate Chip Shortbread | Revamperate Pretzel Chocolate Chip Shortbread | RevamperateHey guys! It’s been a whirlwind lately, and I decided to start cutting back on weekly posts for a while so that I can finally catch my breath. I just started a new job and we’re in the midst of apartment hunting, which has turned out to be incredibly stressful (of course). Because I’m a total routine-lover and I’ve lived in the same apartment for almost five years (only the second home I’ve ever had), just the idea of moving causes me great anxiety. As much as it sucks, my health is telling me to cut back for a couple weeks and catch up on the rest I never let myself have. 

Now, let’s talk about shortbread! Shortbread is beautiful because it’s so simple yet delicious. You can make it with so few ingredients but add whatever you want to it, and then cut it in all different ways. It’s probably the most versatile and most underrated cookie. 

Can you tell I like shortbread?

I mean, why wouldn’t I?! It’s like 60% butter.

Well, I like it even better when there’s pretzels and chocolate in it. Obviously. If you’re like me and love the salty and sweet combination, then this recipe will be a good one for you! These pretzel and chocolate chip shortbread cookies are perfectly buttery and soft in the center with an easy balance of salty pieces of pretzel and sweet mini chocolate chips. A while back, I made these shortbread pretzel bars, but I have to admit, I love these cookies more…after all, these have chocolate in them. 

Pretzel Chocolate Chip Shortbread | RevamperatePretzel Chocolate Chip Shortbread | Revamperate Ingredients (makes 10-12 cookies):

  • 7 tbsp butter, softened
  • 6 tbsp powdered sugar
  • 1/2 teaspoon vanilla
  • 1 1/4 cup all-purpose flour
  • 1/2 cup pretzels, crushed
  • 1/2 cup mini chocolate chips

Preheat the oven to 350 degrees and line a baking sheet with parchment. 

In your stand mixer fitted with a paddle attachment, beat the butter until smooth. Mix in the powdered sugar and vanilla, scraping the bowl down as you go. Add the flour and mix on low speed until fully combined. Lastly add the mini chocolate chips and crushed pretzels (I crushed them in a plastic bag) and mix until barely combined. 

Roll out the dough until it is about 1/4 inch thick and cut with cookie cutters. Place on the lined baking sheet about 1 inch apart. Bake for 12-15 minutes until barely golden around the edges (you don’t want them to brown). Move to a wire rack to cool completely. 

Pretzel Chocolate Chip Shortbread | RevamperateNote, if you ever have issues with your shortbread becoming to crumbly to roll out or hold together, add about a tablespoon of softened butter to the dough and continue mixing. It should make a big difference. If that doesn’t work, try adding a teaspoon of water. 

Once cooled, package them up or eat one yourself and I think you’ll find that this sweet and salty shortbread has the perfect combination. Enjoy!

My Favorite Chocolate Chip Cookie Recipe

My Favorite Chocolate Chip Cookie Recipe | Revamperate My Favorite Chocolate Chip Cookie Recipe | RevamperateChocolate chip cookies are the ultimate cookie. The king of cookies. Like everyone else in the world, I’ve attempted many times to perfect the simple chocolate chip cookie recipe, and this time I found MY favorite. Everyone likes their cookies differently, and I prefer mine thick, soft and a little chewy, so when I call this the best chocolate chip cookie recipe ever, I mean that as a personal preference. I hope you love it as much as I do! These cookies are very light and heavenly with just the right amount chocolate chips. They’re easy and bake quickly, so you’ll have a batch of cookies ready before you know it. 

My Favorite Chocolate Chip Cookie Recipe | Revamperate

Ingredients (makes 12-15 cookies):

  • ½ cup butter, melted 
  • ½ cup white sugar 
  • ¼ cup packed light brown sugar
  • 1 tsp vanilla
  • 1 egg
  • 2 cups all purpose flour (spoon and level method)
  • ½ tsp baking soda
  • ½ tsp salt 
  • Pinch of nutmeg 
  • ½ cup chocolate chips (I use milk chocolate)

Preheat the oven to 350 degrees F.

Melt the butter in the microwave for 30-40 seconds. Pour into your mixing bowl and let cool for several minutes. 

Mix in the sugars until smooth, and then add the vanilla and egg. Beat for several seconds but do not overmix. Add the flour, baking soda and salt and mix until slightly crumbly. If it’s too soft and battery, add a little bit more flour to achieve the right texture. Stir in the chocolate chips with a spatula.

Form into balls and place on a lined cookie sheet several inches apart. They will spread out lightly, but not very much if you’ve added enough flour, which keeps them thick and soft. Bake for 8-10 minutes until the edges barely begin to brown. Remove from the oven if they don’t look fully baked, and let them cool completely on a wire rack. 

While they’re still a little warm, dip them in milk and eat them up! I could eat a hundred at a time, but I tried really hard to refrain. Enjoy my favorite chocolate chip cookie recipe!

My Favorite Chocolate Chip Cookie Recipe | Revamperate