I made these on a whim the other day. I was craving peanut butter, and had some bananas to use up, so why not?! The recipe makes a dozen muffins {with perhaps a touch of leftover batter, depending on the size of your muffin cups--these silicone cups don't hold quite as much as their paper counterparts}, and I really wouldn't recommend making more than that at a time unless you're feeding a crowd. Because they're so moist, they really weren't as tasty two days in. Perhaps storing them in the fridge would have remedied this problem, but I won't know until I try making them again.
You won't see a recipe for the topping here, because you don't need one. It's simply a dollop of peanut butter and a little slice of banana. Simple, and free of excess sugar!
Muffin Ingredients:
1 Cup All Purpose Gluten Free Flour
2/3 Cup GF Oats
1 tsp. Baking Powder
1 tsp. Xanthan Gum
1/2 tsp. Baking Soda
1/2 tsp. Salt
2 Tbsp. Apple Sauce
1/2 Cup Brown Sugar
1 Egg
2 Mashed Bananas
1/4 Cup Peanut Butter
2/3 Cup Almond Milk
1 tsp. Vanilla Extract
Directions:
Combine the dry ingredients and mix well. Set aside.
Combine the wet ingredients, plus brown sugar, and stir to combine. Gently stir in the flour mixture.
If you're using silicone muffin cups, lightly grease the inside with oil or shortening.
Divide the batter evenly among 12 muffin cups {or papers placed in a muffin tin}.
Bake at 350 degrees for 20-25 minutes, until the tops are springy and a toothpick inserted near the center appears clean.
Store cooled muffins in an air-tight container, perhaps in the refrigerator.
Top with peanut butter and sliced bananas for an extra treat.
I've shared this recipe on... Allergy Free Wednesday's
first....I love your header, so darn cute! 2nd, thank you for sharing on Allergy Free Wednesday. And third, YUM! What better combo than peanut butter and banana? And in muffin form, yes!
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