This recipe only makes half a dozen muffins – which is good! Because I will eat them ALL!!! I love them that much! People have tried them and do not believe they are gluten free, but THEY SO ARE!!!
My favorite way to enjoy them is to split them in half while still warm and spread with an all natural strawberry jam!! So here is my current favorite muffin recipe! ENJOY!!
Gluten Free Peanut Butter Banana Muffins!
Author: Alicia Downs, bigblacktrashbag.com
Prep time:
Cook time:
Total time:
Serves: 6
A delicious, moist muffin you won't believe is gluten free!!
Ingredients
- 1 medium ripe banana
- 1 egg (or substitute)
- ½ cup milk
- 2 Tbsp. Sugar
- 2 Tbsp. Canola or Vegetable Oil
- 2 Tbsp. Natural Peanut Butter
- 1 cup White Rice Flour
- 2 tsp. baking powder
- ½ tsp. salt
Instructions
- Preheat your oven to 425* F.
- Spray your muffin tin (6 cup) with cooking spray and set aside.
- In a bowl, smash the banana with a fork or potato/bean smasher. Add all the remaining ingredients and mix well.
- Using a scoop, divide batter between the muffin cups.
- Bake for 15-20 minutes or until lightly browned.
- Allow the muffins to cool in the pan for 10 minutes then move to a cooling rack.
- ENJOY!!
Notes
Egg can be substituted in most recipes with flax seed meal! Simply place 1 Tbsp. of flax seed meal in a small bowl, add 3 Tbsp. of water and let it sit for 5 or more minutes then mix in as you would an egg.
Other types of milk can be tried, but I have not tested them.
Other types of milk can be tried, but I have not tested them.
