Gluten Free & Vegan Peanut Butter Banana Muffins

Roopa

After the success of the gluten free banana muffins, I wanted to try adding peanut butter to them. I also wanted to make them a little bit healthier, so I replaced the butter and applesauce with peanut butter. You really can’t go wrong with banana and peanut butter; it’s a pretty spectacular combination. They turned out really well, and I eventually want to try making these with jackfruit and brown rice flour too. 

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GLUTEN FREE BANANA MUFFINS (12 medium)

  • ¾ cup rice flour
  • 3/8 tsp. xanthan gum
  • ½ tsp. baking soda
  • ½ tsp. baking powder
  • pinch of salt
  • 280g ripe banana (about 2 medium bananas)
  • 48 g (3 tbsp.) peanut butter
  • 1.5 tsp. vanilla
  • ¼ cup packed brown sugar

DIRECTIONS

  1. Preheat the oven to 375F, and line a muffin tray.
  2. In a bowl, sift together flour, xanthan gum, baking powder, baking soda, and salt. Set aside.
  3. Mash bananas in a mixing bowl until puree-like. Add peanut butter, vanilla, and sugar and mix at low speed until combined. 
  4. Add flour mixture to banana mixture, and mix at low speed until combined.*
  5. Bake for 13 -18 minutes depending on liner size, rotating tray halfway through. Toothpick should come out clean.

*Since these are gluten free, you don’t need to worry as much about overmixing them. 

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