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The search for good, gluten-free replacements for your favorite baked goods never ends, does it? I don’t post much about my gluten-free cooking experiments, but these gluten-free banana muffins with peanut butter are so delicious I would make them even if my G-F husband didn’t beg me to make treats he can eat.
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To make these moist and tasty gluten free banana muffins, I use a mixture of slightly sweet sorghum flour and brown rice flour. Using 4 whole bananas, along with a bit of brown sugar, makes them nicely sweet and the combination of grains and seeds give them an appealing texture.
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Flaxseed meal and powdered peanuts add additional nutrients and flavor, but both are optional. You can omit the flaxseed meal if you like, and substitute an extra tablespoon or two of peanut butter for the powdered peanuts.
This recipe makes exactly 12 muffins in a standard muffin tin, but I often double it since my family can devour a dozen in a day and a half. You can add nuts, chocolate chips, cinnamon, or other ingredients if you like.
Gluten Free Banana Muffins with Peanut Butter
Robin Donovan
Ingredients
- ½ cup sorghum flour
- ½ cup brown rice flour
- 2 tablespoons flaxseed meal optional
- 3 tablespoons powdered peanuts optional
- ½ teaspoon baking soda
- ¼ teaspoon xanthan gum
- ¼ teaspoon salt
- 4 ripe bananas
- 4 to 6 tablespoons brown sugar
- 6 tablespoons creamy peanut butter
- 3 tablespoons coconut oil
- ½ teaspoon vanilla extract
- 1 large egg
Instructions
- Preheat oven to 400°F. Line a standard 12-cup muffin tin with paper liners or spray with cooking spray.
- In a medium bowl, combine the flours, flaxseed meal, powdered peanut butter, baking soda, xantham gum, and salt.
- In a mixing bowl (or the bowl of a stand mixer) mash the bananas (a stand mixer will mash them for you.) Add the brown sugar, peanut butter, coconut oil, and vanilla extract and mix well. Add the egg and beat just until incorporated. Add the flour mixture and beat until combined. Scoop the batter into the muffin tin, dividing equally.
- Bake the muffins about 18 to 20 minutes, until a tester inserted into the middle of one comes out clean. Cool the muffins on a rack.
I cooked these muffins for my familly.
It was really moist, and deliciace. and i felt rich when I ate 2 muffins.
(I didn’t use flaxseed meal, and coconut oil is not extra virgin.
I used powdered peanuts.)
I want to ask some question. Is this really only 1/2 C sorghum flour and 1/2 C brown rice flour used?
The reason that I want to ask the question is flours( include starch) are used little amount than other banana muffin recipes. And I thought the muffins are too moist.
I’m elementary baking starter, so I don’t know well. Please tell me this recipes are posted politely.
Hi! Yes, these muffins are very moist. The flax meal would make them a little drier, but you could also add more flour if you wanted them more cakey.
wow, you answered really fast!
Really thank you for kindly answer. 🙂