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peanut butter banana muffins

Gluten Free Peanut Butter Banana Muffins

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peanut butter banana muffins

Gluten Free Peanut Butter Banana Muffins

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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
  • C Coconut Oil melted
  • 1 C Sugar
  • 2 Eggs
  • 1 tsp Vanilla
  • 1 ½ C Brown Rice Flour
  • ¾ C Oat Flour
  • ¼ C Arrowroot Powder
  • 1 tsp Baking Soda
  • 1 tsp Baking Powder
  • ¼ tsp 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 1/2 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.
Nutrition Facts
Gluten Free Peanut Butter Banana Muffins
Amount per Serving
Calories
255
% Daily Value*
Fat
 
13
g
20
%
Saturated Fat
 
8
g
50
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
3
g
Cholesterol
 
18
mg
6
%
Sodium
 
168
mg
7
%
Potassium
 
181
mg
5
%
Carbohydrates
 
32
g
11
%
Fiber
 
2
g
8
%
Sugar
 
14
g
16
%
Protein
 
4
g
8
%
Vitamin A
 
39
IU
1
%
Vitamin C
 
2
mg
2
%
Calcium
 
33
mg
3
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @wellfedbaker or tag #wellfedbaker!

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