Peanut Butter Banana Muffins {Gluten and Dairy Free and Clean}

Peanut Butter Banana Muffins {gluten and dairy free) 4
I am always leery of gluten free baked goods. Always. Anytime I try to convert something it just isn’t right. Other times I search for recipes that are already gluten free and there are about a zillion different flours needed for one recipe. Since we don’t eat primarily gluten free, I don’t want to invest in that many ingredients, especially considering how expensive they can be. I do keep a few gluten free flours on hand for when my in-laws are visiting and they include coconut flour, almond flour and buckwheat flour. So basically when I go on the search for a yummy gluten free treat, I try to find something that uses one of those options.
Peanut Butter Banana Muffins {gluten and dairy free) 5
As you all know, we have a deep love for muffins in our house. I think it’s probably evidenced by the 16, soon to be 17, recipes in my recipe index. They are easy, freeze well and there are so many options. The picky 4 year old will eat them too. That’s always a big bonus.
Peanut Butter Banana Muffins {gluten and dairy free) 2
And I have to tell you if I hadn’t made these I would have never guessed they were gluten free. I swear. They are by far the best gluten free baked good I’ve ever made. I kind of still can’t get over how good they were. Noah and I made these yesterday morning for breakfast with my in-laws and they all got eaten and we ended up making another batch last night to have throughout the week. I think that says it all. Oh, and I’m pretty positive they would be incredible with a handful of mini chocolate chips mixed in.
Peanut Butter Banana Muffins {gluten and dairy free) 3

Peanut Butter Banana Muffins
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Ingredients
  1. 1 cup organic peanut butter
  2. 3 organic eggs
  3. 2 ripe bananas, mashed
  4. 1/4 cup almond milk
  5. 1/4 cup + 2 Tbsp coconut flour
  6. 1/4 cup unrefined sugar
  7. 2 Tbsp. chia seeds
  8. 3/4 tsp baking soda
  9. 1 tsp vanilla extract
Instructions
  1. Preheat oven to 350 degrees F. Line a 12-cup muffin tin with paper muffin cups or spray with non-stick spray. In a large mixing bowl, combine peanut butter, eggs, bananas and almond milk. Stir in the remaining ingredients until just combined.
  2. Scoop batter into prepared muffin tin (I use an ice cream scoop to ensure consistency). Bake for 20-25 minutes or until a toothpick comes out clean. Place on a cooling rack to cool completely.
Adapted from Eat Good 4 Life
Adapted from Eat Good 4 Life
Meg's Everyday Indulgence http://megseverydayindulgence.com/
Peanut Butter Banana Muffins {gluten and dairy free) 1

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  1. […] fried version. If you are looking for a sweet coconut flour recipe, make sure to check out these bad boys, also known as our new favorite breakfast. Coconut Macadamia Nut Chicken […]

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