Don’t mind me, Ill just be over here, snacking on delicious treats and sweets and healthy snacks. This particular recipe is healthy, gluten free, and perfect if you have a hankering for some carby baked goods.

These are moist (because of the bananas), not too sweet, and a fantastic snack or breakfast side. They also combine two different flavors that you wouldn’t always think would go together. But for this particular muffin, it totally works! I used crunchy peanut butter which actually gave it great texture. 🙂

The recipe doesn’t seem like it would make a dozen muffins because there is only 1/4 cup of flour in it, but it really does make enough! My favorite part is they are gluten and dairy-free! Always a plus. Try ’em out and comment and let me know how they turned out!

Gluten Free Peanut Butter Banana Muffins

Author: Allison Olivia
Total Time: 35 minutes
Yield: 12 muffins 1x

Print Recipe

Description

Moist, healthy, and scrumptious muffins-perfect for breakfast, a snack, or a side to a nice bowl of hot soup.

Ingredients

Scale

1 cup organic peanut butter
2 ripe bananas (fresh or frozen, mashed)
3 eggs
1/4 cup + 3 tablespoons sifted coconut flour
1/4 cup coconut sugar
1/4 cup + 1 tablespoon unsweetened almond milk
3/4 teaspoon baking soda
1 teaspoon pure vanilla extract

Instructions

Preheat oven to 350 degrees F. Line a muffin pan with muffins paper liners and set aside.
In a large bowl (or Kitchen Aid) mix the bananas, eggs and peanut butter. Use a wire whisk to mix or use the whisk attachment for your Kitchen Aid.
Add the rest of the ingredients and mix well.
Place mixture in the prepared baking pan filling each muffin cup 3/4 cup of the way.
Bake for 20-25 minutes or until slightly golden brown on top.
Remove from the baking pan and cool muffins on a wire rack until cool.
Store in an air tight container for 2-3 days or you can put them in the freezer and freeze as well.

Prep Time: 10 min
Cook Time: 25 min
Category: Breakfast
Method: Baking
Cuisine: American