- 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
- 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.
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.