Can you freeze these muffins?

Yes! I love to freeze these gluten free peanut butter banana muffins in a freezer safe container for up to a month. It makes it really easy to have a quick snack or breakfast ready to eat.

How do you make gluten free muffins rise?

Baking powder is key for making gluten free muffins rise. I like to use 1 teaspoon of baking powder for every cup of gluten free flour. This will help the muffins to be fluffy and light. It will also keep them from being too dense.

How do I store gluten free muffins?

They are best stored in an air tight container after they have cooled fully. They can be left out on the counter for 2 days, but after that I move them to refrigerator so they don't spoil. They can be stored in the refrigerator for up to 5 days.

Gluten Free Peanut Butter Banana Muffins

Name: Gluten Free Peanut Butter Banana Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Gluten Free
Ingredients: 2 cups Gluten Free Flour2 tsp Baking Powder2 Tbsp Flaxseed Meal1 tsp Sea Salt1/2 tsp Ground Cinnamon2 medium Bananas, very ripe1/2 cup Brown Sugar1/2 cup Creamy Peanut Butter1/2 cup Unsalted Butter, melted1 large Egg1/4 cup Milk1 cup Semi-Sweet Chocolate Chips

Description

This easy recipe for gluten free peanut butter banana muffins are a great breakfast or snack on the go option. These gluten free banana muffins use creamy peanut butter and have chocolate chips in them. They are full of flavor and are delicious with a cup of coffee.

Ingredients

Scale

2 cups Gluten Free Flour
2 tsp Baking Powder
2 Tbsp Flaxseed Meal
1 tsp Sea Salt
1/2 tsp Ground Cinnamon
2 medium Bananas, very ripe
1/2 cup Brown Sugar
1/2 cup Creamy Peanut Butter
1/2 cup Unsalted Butter, melted
1 large Egg
1/4 cup Milk
1 cup Semi-Sweet Chocolate Chips

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Instructions

Preheat oven to 350 degrees.

Add bananas, brown sugar, peanut butter, melted butter, egg and milk to the bowl of your stand mixer. Beat until bananas are broken into little pieces. If the bananas aren't overripe you will need to mash them before adding them.

Add the gluten free flour, baking powder, flaxseed meal, salt and cinnamon to the wet ingredients. Blend until just combined. Add the chocolate chips and blend just until they are mixed into the batter.

Using a tablespoon place two heaping tablespoons in each cup of your muffin pan. I like to line my muffin tins for easy clean up.

Bake at 350 degrees for 20-22 minutes.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Breakfast, Snacks
Method: Baking
Cuisine: Gluten Free