Mini Muffins [vegan, gluten free]

1. Preheat the oven to 350°F and grease a mini muffin tray. 2. In a large mixing bowl, whisk together flour, baking powder, baking soda, and salt. 3. In another bowl, mix together bananas, peanut butter, sugar, milk, vanilla, and vinegar. 4. Pour the wet ingredients into the dry and mix until fully incorporated.

For blueberry muffins, fold in the fresh blueberries.

For chocolate chip muffins, fold in the chocolate chips.

For brownie muffins, mix together the cocoa powder and water. Fold into the batter.

5. If you want all 3 flavors: Divide the batter into 3 bowls. Reduce the amount of blueberries, chocolate chips, and cocoa powder/water. Fold into the separate batters. 6. Scoop into a mini muffin tray and bake for 10 minutes. 7. Enjoy!