Tuesday, June 18, 2013

Peanut Butter Banana Muffins

Time to catch up on recipes we've been loving! This muffin is amazing. It's the most "normal" gluten-free muffin I've had to date. The texture is not too crumbly, not too dry, and not too eggy. Bonus: the peanut butter overshadows the banana enough that Ross actually eats these!


1 cup organic peanut butter (use almond butter to make them Paleo)
3 organic eggs
2 ripe bananas, mashed
1/4 cup + 2 Tbsp coconut flour
1/4 cup honey or maple syrup
3/4 tsp baking soda
1 tsp vanilla extract 


Preheat oven to 350. In a large bowl mix the bananas, eggs and peanut butter until smooth.  Add the remainder of the ingredients mix thoroughly. Divide batter evenly in a prepared muffin tin. Bake for 18-22 minutes. Remove from the baking pan and allow muffins to cool. Enjoy!

(They're especially wonderful with my grandma's strawberry jelly on top)

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