Gluten Free Peanut Butter Banana Muffins
These Gluten Free Peanut Butter Banana Muffins will remind you of banana bread with the added bonus of peanut butter flavor.
I’m getting good at making recipes with powdered peanut butter:
PB2 No Bake Cookies
PB2 Peanut Butter Pie
Powdered Peanut Butter Cookies
But usually, in these recipes the powdered peanut butter is replacing regular peanut butter. Not in this case. I’ve used the powdered peanut butter in place of some flour to help make these muffins gluten-free.
Do I have to use peanut butter or will almond butter work?
Almond butter should work, although I haven’t tested it. But I have baked with it before in this Recipe. Just know that the flavor will be slightly different.
Do I have to use creamy peanut butter or will crunchy peanut butter work?
I haven’t tested it, but I would assume crunchy peanut butter would work ok. The texture might be off a bit with the tiny pieces of peanuts in the muffin.
How important it is to use overripe bananas in this peanut butter banana muffin recipe?
It’s pretty important. Not only does the banana flavor become more pronounced, but overripe bananas are sweeter and creamier. These 2 qualities definitely help yield a better muffin.
Can I make these without any added refined sugar?
This recipe only calls for 1/4 cup sugar, so you could potentially omit it. Your muffin won’t be as sweet (obviously) and may not be quite as tender. Another option is to try coconut sugar if you prefer it over regular sugar. Or try an erythritol-based sweetener, such as Swerve.
Gluten Free Peanut Butter Banana Muffins
- Total Time: 30 min
- Yield: 6 muffins
- Diet: Gluten Free
Description
These gluten-free banana muffins are made with simple ingredients and feature both powdered peanut butter and smooth peanut butter for an awesome flavor combo. Try them! They’ll quickly become a personal favorite!
Ingredients
- Cooking spray
- 1/4 cup oat flour*
- 1/4 cup powdered peanut butter (I used PB2)
- 1 tablespoon ground flax seed
- 1/4 teaspoon kosher salt
- 1 teaspoon baking powder
- 2 tablespoons olive oil or melted coconut oil
- 2 tablespoons creamy peanut butter
- 1/4 cup applesauce
- 1/4 cup sugar
- 1 mashed overripe banana
- 1 large egg, at room temperature
- 1/4 cup milk or almond milk
Instructions
- Preheat oven to 350 degrees F. Coat cups of a muffin pan with cooking spray or line with liners.
- Whisk together oat flour, powdered peanut butter, salt, and baking powder in a large bowl.
- In a separate bowl, stir together oil, peanut butter, applesauce, sugar, mashed banana, egg and milk until well blended. Pour wet ingredients into dry ingredients, and stir just until blended. Divide muffin batter evenly among prepared muffin cups in muffin tin.
- Bake until wooden pick inserted into center of muffin comes out clean, 20 to 25 minutes. Let cool in pan at least 5 minutes. Store leftovers in refrigerator in an airtight container or in a freezer-safe bag.
Notes
*To make your own oat flour, simply process old-fashioned oats in a food processor, blender or coffee grinder until flour consistency.
- Prep Time: 10 min
- Cook Time: 20 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 185
- Sugar: 14 g
- Sodium: 225 mg
- Fat: 10 g
- Carbohydrates: 21 g
- Fiber: 2 g
- Protein: 5 g
Keywords: Gluten Free Peanut Butter Banana Muffins
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