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Easy Gluten-Free Banana Peanut Butter Muffins

Easy Gluten-Free Banana Peanut Butter Muffins

Easy Gluten-Free Banana Peanut Butter Muffins

These easy gluten-free banana peanut butter muffins are quick to make and have for breakfast or snacks without a lot of fuss and bother, and, to make it even better, they taste great.

The other day I baked some of these for an easy breakfast and enjoyed two of them right away.  Then I unexpectedly found I had to take a family member to the doctor immediately.

That trip took a lot longer than I expected. About half-way through waiting for our turn to see a doctor, I realized I should have taken a couple of these muffins with me.  They would have packed easily into my purse and they would have made a terrific snack!

The two muffins I ate for breakfast were really filling and held me for a long time.  Whether it’s for breakfast, snack or bring-your-own rations while waiting for a doctor, I think that these muffins are fabulous!

 

Easy Gluten-Free Banana Peanut Butter Muffins

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

6 (easily doubled)

Easy Gluten-Free Banana Peanut Butter Muffins

Ingredients:

  • 1 Ripe Banana
  • 6 Tablespoons Peanut Butter (96g.)
  • 1/3 Cup Sugar
  • 1 Large Egg
  • 3/4 Teaspoon Baking Powder
  • 3 Tablespoons Sweet Rice Flour (30g.), or your favorite gluten-free flour

Directions:

Preheat oven to 350 degrees F.

Grease the muffin tin. If you don’t grease the sides, the muffins will have more of a domed shape.

Mash the banana in a mixing bowl.

Stir in the other ingredients. Mix until thoroughly combined.

Fill muffin cups about 2/3 full.

Bake 20 minutes, checking carefully the last few minutes to make sure they aren’t browning too fast. They are done when the center springs back when pressed lightly in the middle of the top. Or, a toothpick inserted near the center should come out clean.

Cool slightly on rack for a few minutes, then loosen with a spatula.

Let cool completely on rack before covering.

Store tightly covered for a day or two, refrigerate to maintain freshness a little longer, or wrap and freeze.

Makes 6 (recipe can easily be doubled).

This gluten-free recipe is designed for those with gluten intolerance, gluten sensitivity, or celiac (coeliac) disease, but I’ve found that people who have no food allergies like it, too. It’s one of my gluten-free recipes that is wheat-free, barley-free and rye-free, as well as dairy-free. It is a wheat-free recipe suitable for a wheat-free diet.

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