Peanut butter and bananas are combined in this delicious gluten free peanut butter banana muffin recipe.
Kids and adults will love these gluten free peanut butter banana muffins.
Peanut butter and bananas are a classic combination. They just go together so well. Both peanut butter and bananas also work great in gluten-free baking.
Both bananas and peanut butter add moisture to a recipe. The added moisture and extra flavor help both the taste and texture of gluten-free muffins.
For this recipe, I adapted my small batch gluten-free banana muffin recipe by making a full batch and adding peanut butter.
The result is a delicious gluten free peanut butter banana muffin.
Ingredients
- Bob’s Red Mill 1-to-1 Gluten-Free Flour Blend. Other brands may work, but only Bob’s Red Mill has been tested.
- cornstarch
- baking powder
- baking soda
- salt
- eggs
- sugar
- ripe bananas
- vanilla extract
- oil
- peanut butter
Gluten Free Peanut Butter Banana Muffins
Peanut butter and bananas are combined to make this delicious gluten free muffin.
Ingredients
- 2 cups Bob's Red Mill 1 to 1 Gluten Free Flour Blend, see not below
- 4 tablespoons cornstarch
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 eggs
- 1 cup sugar
- 3 ripe bananas mashed
- 1 teaspoon vanilla
- 1/2 cup oil
- 1/2 cup peanut butter
Instructions
- Preheat oven to 350 degrees.
- Grease a 12 cup muffin pan or line with muffin liners
- In a bowl, combine gluten-free flour, cornstarch, baking powder, baking soda, and salt. Set aside.
- In another bowl, cream together egg, sugar, oil, and peanut butter.
- Add in bananas and vanilla. Mix well.
- Stir in flour mixture just until combined.
- Scoop batter into muffin pan. This makes twelve muffins.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Let cool in the pan for 3-4 minutes, then transfer to a wire rack to finish cooling.
Notes
This recipe was tested with Bob's Red Mill Gluten Free 1 to 1 Blend. Other blends may work, but they have not been tested.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 441Total Fat: 17gSaturated Fat: 2gUnsaturated Fat: 15gCholesterol: 31mgSodium: 426mgCarbohydrates: 66gFiber: 3gSugar: 25gProtein: 8g
Nutritional values are approximate and aren't always accurate.
More Gluten Free Muffin Recipes
Leftover Peanut Butter Banana Muffin Recipe with Gluten Free Option
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