Gluten free peanut butter and banana muffins

These are my ultimate favorite Gluten free peanut butter and banana muffins. They are just plain sensational.

Gluten free peanut butter and banana muffins

I have been baking a lot lately, and I mean a lot. On Friday I baked 5 hours straight. I don’t know how many cookies and cupcakes I baked but there were all over my kitchen! Not that I mind because I was lucky enough to make some money…hehe.

Ok onto the Gluten free peanut butter and banana muffins now…These muffins are simply awesome. They are perfect for breakfast or as a snack. You can even freeze them for future consumption because they freeze very well. I have done it in the past and they were perfectly fine.

Lately I have been baking a lot of gluten free desserts and experimenting with new gluten free flours.

Brown rice flour has become one of my favorite flours to bake with. Coconut flour and almond flour are also great but they are a bit more pricy.  Buckwheat is not bad either, however, the dark color of the flour is not ideal for some baking items.

I have also tried arrowroot powder for baking, which I really don’t like. It is like baking with corn starch, and xanthan gum is out of the question. Tapioca and potato flour I think I will pass on as well.

I just want to keep my gluten free baking basic and keep baking with straight gluten free flours. What gluten free products you like best?

These Gluten free peanut butter and banana muffins don’t taste a bit healthy, or gluten free. For those of you that are concerned with using different flours and think these bake goods may taste weird, I would suggest you try them at least once. I promised, it is not bad at all, and if you are a diabetic, you will do yourself a favor, because gluten free flours don’t spike your blood sugar levels as high as regular flours do, so I suggest you give it a go.

My next post will be the fabulous Teriyaki shrimp I made a few days ago. Stay tuned for that recipe because it is going to blow your mind away…

Stay safe and enjoy!

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These peanut butter and banana muffins are one of the best breakfast muffins I have made in a while. They weren’t that sweet at all but if you like you can decrease the sugar even further by omitting the sugar all together. Let me know if you try these beauties!

Gluten free peanut butter and banana muffins

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Gluten free peanut butter and banana muffins

Miryam's original recipe

Yield: 12 muffins

Total Time: 30 minutes

Ingredients:

Directions:

Preheat oven to 350F. Line a 12 muffins baking pan with muffins paper liners and set aside.

In a large bowl mix the bananas, eggs and peanut butter. I do this step with a wire whisk but you can use your electric mixer if you like. Add the remainder of the ingredients and combine.

Place mixture in the prepared baking pan filling each muffin cup 3/4 cup of the way. Bake for 20-25 minutes. 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 place them in the freezer and eat as you go.

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Nutrition facts calculated based on the recipe giving 12 muffins. 1 serving = 1 muffin.

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35 comments

  1. Can’t wait to try this recipe! Having guests for dinner on Sunday and this might be the perfect dessert! Love your blog!

  2. What a beautiful cake and congrats on 4 years! That’s pretty darn impressive.

  3. your cake looks fabulous! Congratulations on 4 years!

  4. This looks awesome and happy 4th birthday to your blog!! Time flies, huh?

  5. Happy 4th Birthday!
    This gf cake with fresh berries looks sensational!

  6. Congratulations on 4 years of blogging! What a beautiful cake!

  7. Looks delish and sounds healthy! You are a queen of gluten free baking. Happy Birthday to your baby and keep up the great work!

  8. YUM! That looks amazing!

  9. You cake is quite a beauty!! And i love that you don’t use any of those weirdo ingredients or mixes. All natural is the way to go!

  10. Gorgeous cake! Congrats on 4 years of blogging!!

  11. Happy 4 year blogging anniversary – what a great accomplishment! You should be so proud. Now to celebrate by digging into some cake. This one is such a beauty, Miryam!

  12. could i use whole wheat pastry flour for this recipe? im not concerned about the gluten. I just don’t know how much ww pastry flour would be appropriate to use. any suggestion?? Looks fab!

  13. i do have almond flour however! maybe a mix of almond flour and ww pastry flour?

  14. You could. I would say at least 2 1/2 cups of it. I hope it turns out good for you :-)

  15. Nice blog…Thanks for sharing this site your cake looks fabulous.I really appreciate your blog.

  16. Looks amazing! I don’t have any almond or coconut flour… I only have all purpose flour. I’m not concerned about the gluten so how much ap flour should I use?

  17. also is there something I could replace the eggs with?

    • I am too sure about the egg situation. You can use white flour but I just don’t know how much bc coconut flour behaves totally different from regular flours since it absorbs tons of liquid. I would say at least double the white flour if not more!!

  18. Is there another combo you like that doesn’t involve a nut flour? My daughter is allergic to peanuts and tree nuts except coconut. Thank you.

    • That is the only combo I have tried when it comes to making cakes gluten free. I use brown rice flour or oat flour as well but I have done for cookies. Maybe mixing coconut flour and brown rice flour or oat flour would work, however, I wouldn’t anticipate using the same amts for coconut and brown rice/oat flour as this recipe. Perhaps 1 1/3 cup of brown/oat flour and 1/3 cup coconut. You will have to experiment though. Sorry I couldn’t be of more help.

  19. I’m looking forward to trying this! I was hoping to make them cupcakes for my birthday. Do you have suggestions on how to alter the baking time? Thanks!

  20. Looks easy and delicious! Can I use a buttercream icing?

  21. Recipe looks great!  Can I replace the unrefined sugar for honey?  And if so, would it be the same amount??

  22. I made this cake yesterday for my son’s girlfriend, who is a coeliac and lactose intolerant, and it was really delicious. Very moist and held together well, not crumbly like some gluten free cakes can be. Everyone enjoyed it, not just the person who couldn’t eat gluten. I did have a problem getting the icing to work though. It stayed completely runny with the consistency of milk, so I just toasted some slivered almonds to sprinkle on the top and dusted it with icing sugar.  That worked well, but where did I go wrong with the original recipe icing? I did buy coconut cream, not coconut milk by the way. 

    • Ummm I am not sure. Perhaps making sure the coconut cream is cold and not at room temperature it may hold better. I used Trader Joes brand and it never fails so I am not sure what could have gone wrong there :-(

  23. looks great, can’t wait to try it. Making it for my sister’s birthday.

  24. Thank you, thank you, thank you!! I was desperate after failing with other recipes and really needed to make a birthday cake for a dear friend. I made a few adjustments with what I had in hand and it is absolutely delicious!!

  25. Thank you for this amazing recipe! I made a beautiful Easter cake and planning to use again for my sons upcoming bday (he is gluten & dairy free). I was wondering what substitutions would be needed to make a chocolate version? Obvs need to add cacao but not sure how much, and assume some other dry ingredients would need to be reduced? Thanks

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