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    Home » Breads

    Gluten Free Peanut Butter Banana Muffins

    Published: Mar 16, 2017 · Modified: Aug 31, 2022 by Tiffany · This post may contain affiliate links · Leave a Comment.

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    peanut butter banana muffins

    Gluten Free Peanut Butter Banana Muffins

    Author: Tiffany
    5 from 1 vote
    Print Pin Rate
    Course: Breakfast
    Cuisine: American
    Prep Time: 10 minutes
    Cook Time: 30 minutes
    Total Time: 40 minutes
    Servings: 18 muffins
    Calories: 255kcal

    Ingredients

    • 3 Ripe Bananas mashed
    • ⅔ C Coconut Oil melted
    • 1 C Sugar
    • 2 Eggs
    • 1 teaspoon Vanilla
    • 1 ½ C Brown Rice Flour
    • ¾ C Oat Flour
    • ¼ C Arrowroot Powder
    • 1 teaspoon Baking Soda
    • 1 teaspoon Baking Powder
    • ¼ teaspoon Salt
    • ½ C Non-Dairy Milk
    • ½ C Peanut Butter

    Instructions

    • Preheat oven to 350 degrees. Line muffin tins with paper cups and spray with non-stick spray. This recipe makes about 16-18 regular size muffins. (You could also use 2 loaf pans, if you prefer)
    • Mash 3 ripe bananas and set aside.
    • Melt coconut oil. In the bowl of an electric mixer, combine coconut oil and sugar. Beat on medium speed until it is well mixed. Add eggs one at a time, beating on medium-low speed. Add vanilla.
    • In a separate bowl, combine rice flour, oat flour, arrowroot, baking powder, baking soda and salt. Mix together with a fork to break up any lumps. Add wet mixture to dry, alternating with milk. Take care not to over stir.
    • Fill muffin cups about ½ full. In a microwave safe container, melt the peanut butter so it is easy to pour. Place a little dab of peanut butter in each muffin tin. Swirl around with a toothpick or butter knife. Top with remaining batter and then remaining peanut butter. Repeat swirling. Add additional toppings if you'd like - I used oats, banana slices and mini dark chocolate chips.
    • Bake for 25-30 minutes until golden brown and toothpick inserted comes out clean.
    • Remove to wire rack to cool.
    • Serve immediately or refrigerate leftovers.
    Calories: 255kcal | Carbohydrates: 32g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 18mg | Sodium: 168mg | Potassium: 181mg | Fiber: 2g | Sugar: 14g | Vitamin A: 39IU | Vitamin C: 2mg | Calcium: 33mg | Iron: 1mg
    Tried this recipe?Mention @wellfedbaker or tag #wellfedbaker!
    Tiffany

    Tiffany is the recipe developer, stylist and food photographer behind Well Fed Baker. As a lifelong baker who had to go gluten free and dairy free in 2016, Tiffany strives to share allergen friendly recipes that never feel like they are free from anything.

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    Photo of Tiffany Welsh.

    Hi, I'm Tiffany. I strive to make gluten free dishes that are not just good enough, but better than their gluten counterparts. Living without gluten doesn't need to mean living without yum. You'll find all sorts of recipes from easy complex and something to soothe every sweet tooth.

    More about me →

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