3 bananas
2 eggs
1/2 cup raw sugar
1/2 cup creamy peanut butter
1 3/4 cups white rice flour
2 teaspoons baking powder
1 teaspoon baking soda
1/3 cup butter or shortening (melted)
1/2 cup buttermilk*
1/2 cup chocolate chips*

* If dairy products are a problem, substitute 1/2 cup rice milk mixed with one teaspoon lemon juice for buttermilk, and use dairy-free chocolate chips.

Preheat oven to 350 degrees F.

Mix first four ingredients in a food processor. Blend for one minute. Combine dry ingredients in a mixing bowl. When thoroughly mixed, add to food processor, along with the butter and milk. Blend well. Add the chocolate chips, and press "pulse" once or twice. Ladle the batter into muffin tins lined with papers, filling each paper to the top. Bake for about 12 minutes, or until muffins are firm to the touch. Cool and serve. Top with frosting or chocolate drizzles, if desired.