Peanut Butter Banana Muffins

I made these in a pinch this week when I did not have any breakfast to feed Jude. He still got his banana fix, but in the form of muffins instead. I was going to make my other banana nut muffin recipe, but I was completely out of butter, so I decided to experiment a little bit. I served the muffins with a little bit of peanut butter to entice my toddler to try them, but they are good served plain as well. In the recipe, I used crunchy peanut butter, to give the muffins a little more peanut butter flavor/crunch, but creamy would be fine. I bet these would be good with a chocolate chip or maybe even peanut butter chip addition, but I have not tried that yet!

PEANUT BUTTER BANANA MUFFINS

2/3 cup sorghum flour

2/3 cup tapioca flour

2/3 cup brown or white rice flour

1/2 cup lightly packed brown sugar

2 teaspoons of baking powder

1 teaspoon of xanthan gum

2 Tablespoons of vegetable oil

1/2 cup crunchy peanut butter

3/4 cup milk, milk substitute, or water

2 eggs

1 teaspoon vanilla

1/4 teaspoon cinnamon

3 bananas, mashed

1/4 teaspoon of salt

Serve with peanut butter if desired

DIRECTIONS:

Preheat oven to 375 degrees. In a medium bowl, whisk together the flours, baking powder, brown sugar, cinnamon, xanthan gum and salt. In a separate bowl, mix mashed bananas, oil, eggs, peanut butter, milk, and vanilla. Pour the liquid ingredients into the dry and mix until just moistened. Pour into muffin liners in a muffin tin. Bake for 13-17 minutes or until a toothpick comes clean.

Makes 12-16 muffins.

Jude’s little muffin bites

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Posted by Natalie
Filed under: Muffin Recipes

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