Gluten Free Peanut Butter Banana Muffins
A great way to use up ripe bananas! These fluffy gluten free muffins are a delicious combination of peanut butter, chocolate, and banana. If you don’t have any bananas on hand, sub with 1 cup of Dole Chef-Ready Cuts Sliced Bananas (#2835).
How long will these stay good?
If stored at room temperature in an air tight container, these muffins will last 1 to 2 days. Although, we recommend storing the fridge for up to a week. These muffins are easy to meal prep for the week! Simply remove one from the fridge on your way out the door, and pop it in the microwave for 10 seconds if desired.
If you like this recipe, try these:
Any of these recipes can easily be made gluten free by using Bob’s Red Mill 1 to 1 Baking Flour (#1277).
These fluffy gluten free muffins are a delicious combination of peanut butter, chocolate, and banana.
Gluten Free Peanut Butter Banana Muffins
Ingredients:
- 1 cup mashed ripe bananas (about 3 medium bananas)
- 3/4 cup BBF PBFit Powder (#3521)– Premixed
- 2 eggs
- 2 tsp Blue Cattle Mexican Vanilla (#6702)
- 1/4 cup BBF Monk Fruit Sweetener (#1745)
- 2 Tbsp BBF Oatsome Organic Oat Milk (#1907)
- 1 cup Bob’s Red Mill 1 to 1 Baking Flour (#1277)
- 1 tsp Clabber Girl Baking Powder (#2847)
- 1/4 tsp Regal Fine Sea Salt (#1146)
- 1/3 cup Ghirardelli Semi-Sweet Mini Chocolate Chips (#7121)
Instructions:
- Preheat the oven to 350 degrees. Line a muffin tin with Standard Wax Baking Cups (#1646) and spray the inside of the liner with Vegalene Premium 3-Oil Blend (#1212) so muffins don’t stick.
- In a large bowl mix together all of the wet ingredients until smooth.
- Next, add all of the dry ingredients except the chocolate chips. Mix until everything is incorporated. Fold in the chocolate chips.
- Evenly divide batter into the muffin liners.
- Now, bake for 20-25 mins or until a toothpick comes out clean.
- Transfer muffins to a Crestware Cooling Rack (#1145).
From Catalog #2, 2021.
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