I modified a recipe I found to make these for Father's Day.  They are easy & yummy.  I used GF flour but you can substitute organic whole-wheat pastry flour if you don't have gluten issues.

Ingredients:

• 1 3/4 cups Bob's Red Mill Gluten-free 1 to 1 Baking Flour
• 3/4 cup date or coconut sugar
• 1 Tablespoon baking powder
• 1/2 teaspoon Himalayan salt
• 1 teaspoon cinnamon
• 1 cup mashed ripe bananas (about 2 medium)
• 1/2 cup plant-based milk or water
• 1/2 cup organic peanut or almond butter
• 1/2 cup organic cocoa (or cacao) nibs
• 2 Tablespoons maple syrup
• Topping: 2 Tablespoons date sugar mixed with 1 teaspoon cinnamon

Directions:

1. Preheat oven to 400 degrees.
   
2. Mix dry ingredients except topping ingredients together in large bowl.
3. Mix wet ingredients in smaller bowl.
4. Add wet to dry & add in cocoa nibs.
5. Place in 12 muffin tins.
6. Sprinkle topping on top of each muffin.
7. Bake for 20 minutes or until toothpick inserted comes out clean.

Note:  Cocoa nibs are somewhat bitter but give the chocolate taste & antioxidants without added sugar.  You may substitute vegan chocolate chips or organic raisins for the cocoa nibs.  These muffins are very satisfying & delicious!

Ingredients:

• 1.5 cups almond meal (can be made by grinding almonds in a food processor or buying it at somewhere like Trader Joes)
• 1.5 cups millet flour
• 1 teaspoon aluminum free baking powder
• 1/2 teaspoon sea salt
• 2 tablespoons oil
• 2 tablespoons ground chia seeds soaked in 6 Tablespoons water for 5 minutes
• 1/4-1/2 cup water

Instructions:

1. Mix the dry ingredients.
2. Add the wet ingredients to the dry & stir well.
3. Place on an oiled baking sheet or in a pie plate & spread evenly using a large spoon dipped in water.
4. Bake on 350 degrees for 20 minutes before filling for pie or layering for pizza.