Gluten Free Peanut Butter Banana Muffins Simple Recipe

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To make these gluten free peanut butter banana muffins, gather these items: - 2 ripe bananas, mashed - 1/2 cup creamy peanut butter - 1/3 cup honey or maple syrup - 2 large eggs - 1 teaspoon vanilla extract - 1 cup gluten-free all-purpose flour - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/4 teaspoon salt - 1/2 teaspoon cinnamon (optional) - 1/4 cup chocolate chips or chopped nuts (optional) You can easily swap some ingredients for your needs: - Use almond butter or sunflower seed butter for peanut butter. - Maple syrup works well if you want a vegan option. - For eggs, try flax eggs (1 tablespoon flaxseed meal + 2.5 tablespoons water). - Replace gluten-free flour with almond flour or oat flour if preferred. - You can omit chocolate chips for a lower-sugar option. These muffins are not only tasty but also healthy! Here’s a quick look at their nutrition: - Each muffin has about 150 calories. - They provide healthy fats from peanut butter. - Bananas add potassium and natural sweetness. - Gluten-free flour keeps them light and fluffy. For the full recipe and more details, check out the [Full Recipe]. 1. Start by preheating your oven to 350°F (175°C). This gets the oven hot and ready. 2. Line a muffin tin with paper liners or grease it with non-stick spray. This makes for easy muffin removal. 3. In a large bowl, mash the ripe bananas with a fork. Aim for a smooth texture. 4. Add the creamy peanut butter to the mashed bananas. Mix well until smooth and combined. 5. Pour in the honey or maple syrup. Then, crack in the two large eggs. Don't forget the vanilla extract! Mix everything thoroughly. 6. In another bowl, whisk together the gluten-free all-purpose flour, baking powder, baking soda, salt, and optional cinnamon. This helps to evenly distribute the dry ingredients. 7. Slowly add the dry mix to the wet mix. Stir gently and stop as soon as it's combined. Overmixing can make the muffins tough. 8. If you want extra flavor, fold in chocolate chips or chopped nuts at this stage. This adds a delightful crunch. 9. Divide the batter evenly among the muffin cups, filling each about halfway. This allows room for rising. 10. Bake in the preheated oven for 18-20 minutes. Keep an eye on them! They should rise and turn golden brown. 11. To check if they're done, insert a toothpick into the center of a muffin. If it comes out clean, they’re ready! 12. Let the muffins cool in the tin for 5 minutes. This helps them firm up before you transfer them. 13. Move the muffins to a wire rack to cool completely. This keeps them from getting soggy. For the full recipe, check the ingredients and instructions above! Enjoy making these easy gluten-free peanut butter banana muffins! To make the best gluten free peanut butter banana muffins, start with very ripe bananas. The riper the bananas, the sweeter and moister your muffins will be. Use creamy peanut butter for a smooth batter. Mixing the wet and dry ingredients gently keeps the muffins light and fluffy. Overmixing makes them dense. Also, do not skip the baking powder and baking soda; they help the muffins rise well. One common mistake is using cold ingredients. Always let your eggs and peanut butter reach room temperature. This helps them mix better. Another mistake is not measuring the gluten-free flour correctly. Use a spoon to fill your measuring cup and level it off. Don’t pack the flour down. Lastly, resist the urge to open the oven too soon. This can cause your muffins to sink. These muffins taste great warm, right out of the oven. For a fun twist, serve them with a drizzle of honey or maple syrup. You can also add a sprinkle of cinnamon on top for extra flavor. Pair them with a glass of milk or a cup of tea to balance the sweetness. For a healthy snack, enjoy them with a side of fresh fruit. For the full recipe, check out the details above! {{image_2}} You can change the flavor of your muffins easily. Try adding spices like nutmeg or ginger for warmth. You can also mix in fruits like blueberries or diced apples. These fruits add sweetness and moisture. If you want a twist, add a splash of coconut extract for a tropical vibe. Each flavor change makes the muffins unique. If you need a vegan option, swap the eggs. Use 1/4 cup of unsweetened applesauce for each egg. This keeps the muffins moist and fluffy. Instead of honey, use maple syrup or agave nectar. Both options work well and keep the muffins sweet. You can enjoy these muffins without eggs or honey. Want to add some crunch? Toss in 1/4 cup of chopped nuts like walnuts or pecans. Seeds like sunflower or pumpkin seeds also add great texture. For a chocolatey touch, mix in 1/4 cup of chocolate chips. You can combine any of these extras to create your perfect muffin. Each addition gives you a new taste experience. For the full recipe, check out the Gluten Free Peanut Butter Banana Muffins recipe! You can keep your gluten-free peanut butter banana muffins at room temperature. Place them in an airtight container. They will stay fresh for about 2 to 3 days. Make sure to keep them in a cool, dry place. This way, you can enjoy a quick snack or breakfast any time! If you want to save your muffins for later, freezing is a great option. First, let the muffins cool completely. Then, wrap each muffin in plastic wrap. After that, put them in a freezer-safe bag or container. When stored this way, they last for up to 3 months. When you're ready to eat them, simply thaw at room temperature. To reheat your muffins, take them out of the container. You can warm them in the microwave for about 15-20 seconds. For a crispy outside, try putting them in the toaster oven for a few minutes. Enjoy the warm, fresh taste like it just came out of the oven! For the full recipe, check out the Gluten Free Peanut Butter Banana Muffins section. Yes, these muffins are perfect for a gluten-free diet. I use gluten-free all-purpose flour in the recipe. This flour mix helps create a light and fluffy texture without any gluten. You can enjoy these muffins without worrying about gluten. Yes, you can replace peanut butter with another nut butter. Almond butter or cashew butter works well. Just keep in mind that the flavor may change a bit. If you have nut allergies, sunflower seed butter is a great choice too. These muffins can last about 3 days at room temperature. Store them in an airtight container to keep them fresh. If you want to keep them longer, you can freeze them. They will stay good in the freezer for up to 3 months. When ready to eat, just thaw and enjoy! You can find the full recipe above. We covered key ingredients, substitutions, and nutritional facts for your muffins. I shared step-by-step instructions to help you bake perfectly. Use my tips to achieve the best texture and avoid common mistakes. Explore fun flavor variations and dietary modifications. Lastly, learn how to store them for freshness and reheat for taste. Muffins are easy to make and fun to share. Enjoy your baking journey!

WANT TO SAVE THIS RECIPE?

Looking for a tasty treat that’s both gluten-free and easy to make? You’ve come to the right place! These Gluten Free Peanut Butter Banana Muffins are not only delicious but also packed with flavor. Picture moist muffins bursting with the goodness of bananas and creamy peanut butter. In this simple recipe, I’ll walk you through each step, share helpful tips, and show you how to make the best muffins ever—even if you’re new to baking! Let’s dive in!

Jump to Recipe

Ingredients

List of Ingredients

To make these gluten free peanut butter banana muffins, gather these items:

– 2 ripe bananas, mashed

– 1/2 cup creamy peanut butter

– 1/3 cup honey or maple syrup

– 2 large eggs

– 1 teaspoon vanilla extract

– 1 cup gluten-free all-purpose flour

– 1 teaspoon baking powder

– 1/2 teaspoon baking soda

– 1/4 teaspoon salt

– 1/2 teaspoon cinnamon (optional)

– 1/4 cup chocolate chips or chopped nuts (optional)

Ingredient Substitutions

You can easily swap some ingredients for your needs:

– Use almond butter or sunflower seed butter for peanut butter.

– Maple syrup works well if you want a vegan option.

– For eggs, try flax eggs (1 tablespoon flaxseed meal + 2.5 tablespoons water).

– Replace gluten-free flour with almond flour or oat flour if preferred.

– You can omit chocolate chips for a lower-sugar option.

Nutritional Information

These muffins are not only tasty but also healthy! Here’s a quick look at their nutrition:

– Each muffin has about 150 calories.

– They provide healthy fats from peanut butter.

– Bananas add potassium and natural sweetness.

– Gluten-free flour keeps them light and fluffy.

For the full recipe and more details, check out the [Full Recipe].

Step-by-Step Instructions

Preparation Steps

1. Start by preheating your oven to 350°F (175°C). This gets the oven hot and ready.

2. Line a muffin tin with paper liners or grease it with non-stick spray. This makes for easy muffin removal.

3. In a large bowl, mash the ripe bananas with a fork. Aim for a smooth texture.

4. Add the creamy peanut butter to the mashed bananas. Mix well until smooth and combined.

5. Pour in the honey or maple syrup. Then, crack in the two large eggs. Don’t forget the vanilla extract! Mix everything thoroughly.

6. In another bowl, whisk together the gluten-free all-purpose flour, baking powder, baking soda, salt, and optional cinnamon. This helps to evenly distribute the dry ingredients.

7. Slowly add the dry mix to the wet mix. Stir gently and stop as soon as it’s combined. Overmixing can make the muffins tough.

Baking Process

8. If you want extra flavor, fold in chocolate chips or chopped nuts at this stage. This adds a delightful crunch.

9. Divide the batter evenly among the muffin cups, filling each about halfway. This allows room for rising.

10. Bake in the preheated oven for 18-20 minutes. Keep an eye on them! They should rise and turn golden brown.

Tips for Checking Muffin Doneness

11. To check if they’re done, insert a toothpick into the center of a muffin. If it comes out clean, they’re ready!

12. Let the muffins cool in the tin for 5 minutes. This helps them firm up before you transfer them.

13. Move the muffins to a wire rack to cool completely. This keeps them from getting soggy.

For the full recipe, check the ingredients and instructions above! Enjoy making these easy gluten-free peanut butter banana muffins!

Tips & Tricks

How to Achieve the Best Texture

To make the best gluten free peanut butter banana muffins, start with very ripe bananas. The riper the bananas, the sweeter and moister your muffins will be. Use creamy peanut butter for a smooth batter. Mixing the wet and dry ingredients gently keeps the muffins light and fluffy. Overmixing makes them dense. Also, do not skip the baking powder and baking soda; they help the muffins rise well.

Common Mistakes to Avoid

One common mistake is using cold ingredients. Always let your eggs and peanut butter reach room temperature. This helps them mix better. Another mistake is not measuring the gluten-free flour correctly. Use a spoon to fill your measuring cup and level it off. Don’t pack the flour down. Lastly, resist the urge to open the oven too soon. This can cause your muffins to sink.

Serving Suggestions

These muffins taste great warm, right out of the oven. For a fun twist, serve them with a drizzle of honey or maple syrup. You can also add a sprinkle of cinnamon on top for extra flavor. Pair them with a glass of milk or a cup of tea to balance the sweetness. For a healthy snack, enjoy them with a side of fresh fruit.

For the full recipe, check out the details above!

Variations

Flavor Variations

You can change the flavor of your muffins easily. Try adding spices like nutmeg or ginger for warmth. You can also mix in fruits like blueberries or diced apples. These fruits add sweetness and moisture. If you want a twist, add a splash of coconut extract for a tropical vibe. Each flavor change makes the muffins unique.

Dietary Modifications

If you need a vegan option, swap the eggs. Use 1/4 cup of unsweetened applesauce for each egg. This keeps the muffins moist and fluffy. Instead of honey, use maple syrup or agave nectar. Both options work well and keep the muffins sweet. You can enjoy these muffins without eggs or honey.

Incorporating Extras

Want to add some crunch? Toss in 1/4 cup of chopped nuts like walnuts or pecans. Seeds like sunflower or pumpkin seeds also add great texture. For a chocolatey touch, mix in 1/4 cup of chocolate chips. You can combine any of these extras to create your perfect muffin. Each addition gives you a new taste experience.

For the full recipe, check out the Gluten Free Peanut Butter Banana Muffins recipe!

Storage Info

Short-Term Storage (Room Temperature)

You can keep your gluten-free peanut butter banana muffins at room temperature. Place them in an airtight container. They will stay fresh for about 2 to 3 days. Make sure to keep them in a cool, dry place. This way, you can enjoy a quick snack or breakfast any time!

Long-Term Storage (Freezing)

If you want to save your muffins for later, freezing is a great option. First, let the muffins cool completely. Then, wrap each muffin in plastic wrap. After that, put them in a freezer-safe bag or container. When stored this way, they last for up to 3 months. When you’re ready to eat them, simply thaw at room temperature.

Reheating Instructions

To reheat your muffins, take them out of the container. You can warm them in the microwave for about 15-20 seconds. For a crispy outside, try putting them in the toaster oven for a few minutes. Enjoy the warm, fresh taste like it just came out of the oven! For the full recipe, check out the Gluten Free Peanut Butter Banana Muffins section.

FAQs

Are these muffins suitable for a gluten-free diet?

Yes, these muffins are perfect for a gluten-free diet. I use gluten-free all-purpose flour in the recipe. This flour mix helps create a light and fluffy texture without any gluten. You can enjoy these muffins without worrying about gluten.

Can I replace peanut butter with another nut butter?

Yes, you can replace peanut butter with another nut butter. Almond butter or cashew butter works well. Just keep in mind that the flavor may change a bit. If you have nut allergies, sunflower seed butter is a great choice too.

How long do these muffins last?

These muffins can last about 3 days at room temperature. Store them in an airtight container to keep them fresh. If you want to keep them longer, you can freeze them. They will stay good in the freezer for up to 3 months. When ready to eat, just thaw and enjoy! You can find the full recipe above.

We covered key ingredients, substitutions, and nutritional facts for your muffins. I shared step-by-step instructions to help you bake perfectly. Use my tips to achieve the best texture and avoid common mistakes. Explore fun flavor variations and dietary modifications. Lastly, learn how to store them for freshness and reheat for taste.

Muffins are easy to make and fun to share. Enjoy your baking journey!

To make these gluten free peanut butter banana muffins, gather these items: - 2 ripe bananas, mashed - 1/2 cup creamy peanut butter - 1/3 cup honey or maple syrup - 2 large eggs - 1 teaspoon vanilla extract - 1 cup gluten-free all-purpose flour - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/4 teaspoon salt - 1/2 teaspoon cinnamon (optional) - 1/4 cup chocolate chips or chopped nuts (optional) You can easily swap some ingredients for your needs: - Use almond butter or sunflower seed butter for peanut butter. - Maple syrup works well if you want a vegan option. - For eggs, try flax eggs (1 tablespoon flaxseed meal + 2.5 tablespoons water). - Replace gluten-free flour with almond flour or oat flour if preferred. - You can omit chocolate chips for a lower-sugar option. These muffins are not only tasty but also healthy! Here’s a quick look at their nutrition: - Each muffin has about 150 calories. - They provide healthy fats from peanut butter. - Bananas add potassium and natural sweetness. - Gluten-free flour keeps them light and fluffy. For the full recipe and more details, check out the [Full Recipe]. 1. Start by preheating your oven to 350°F (175°C). This gets the oven hot and ready. 2. Line a muffin tin with paper liners or grease it with non-stick spray. This makes for easy muffin removal. 3. In a large bowl, mash the ripe bananas with a fork. Aim for a smooth texture. 4. Add the creamy peanut butter to the mashed bananas. Mix well until smooth and combined. 5. Pour in the honey or maple syrup. Then, crack in the two large eggs. Don't forget the vanilla extract! Mix everything thoroughly. 6. In another bowl, whisk together the gluten-free all-purpose flour, baking powder, baking soda, salt, and optional cinnamon. This helps to evenly distribute the dry ingredients. 7. Slowly add the dry mix to the wet mix. Stir gently and stop as soon as it's combined. Overmixing can make the muffins tough. 8. If you want extra flavor, fold in chocolate chips or chopped nuts at this stage. This adds a delightful crunch. 9. Divide the batter evenly among the muffin cups, filling each about halfway. This allows room for rising. 10. Bake in the preheated oven for 18-20 minutes. Keep an eye on them! They should rise and turn golden brown. 11. To check if they're done, insert a toothpick into the center of a muffin. If it comes out clean, they’re ready! 12. Let the muffins cool in the tin for 5 minutes. This helps them firm up before you transfer them. 13. Move the muffins to a wire rack to cool completely. This keeps them from getting soggy. For the full recipe, check the ingredients and instructions above! Enjoy making these easy gluten-free peanut butter banana muffins! To make the best gluten free peanut butter banana muffins, start with very ripe bananas. The riper the bananas, the sweeter and moister your muffins will be. Use creamy peanut butter for a smooth batter. Mixing the wet and dry ingredients gently keeps the muffins light and fluffy. Overmixing makes them dense. Also, do not skip the baking powder and baking soda; they help the muffins rise well. One common mistake is using cold ingredients. Always let your eggs and peanut butter reach room temperature. This helps them mix better. Another mistake is not measuring the gluten-free flour correctly. Use a spoon to fill your measuring cup and level it off. Don’t pack the flour down. Lastly, resist the urge to open the oven too soon. This can cause your muffins to sink. These muffins taste great warm, right out of the oven. For a fun twist, serve them with a drizzle of honey or maple syrup. You can also add a sprinkle of cinnamon on top for extra flavor. Pair them with a glass of milk or a cup of tea to balance the sweetness. For a healthy snack, enjoy them with a side of fresh fruit. For the full recipe, check out the details above! {{image_2}} You can change the flavor of your muffins easily. Try adding spices like nutmeg or ginger for warmth. You can also mix in fruits like blueberries or diced apples. These fruits add sweetness and moisture. If you want a twist, add a splash of coconut extract for a tropical vibe. Each flavor change makes the muffins unique. If you need a vegan option, swap the eggs. Use 1/4 cup of unsweetened applesauce for each egg. This keeps the muffins moist and fluffy. Instead of honey, use maple syrup or agave nectar. Both options work well and keep the muffins sweet. You can enjoy these muffins without eggs or honey. Want to add some crunch? Toss in 1/4 cup of chopped nuts like walnuts or pecans. Seeds like sunflower or pumpkin seeds also add great texture. For a chocolatey touch, mix in 1/4 cup of chocolate chips. You can combine any of these extras to create your perfect muffin. Each addition gives you a new taste experience. For the full recipe, check out the Gluten Free Peanut Butter Banana Muffins recipe! You can keep your gluten-free peanut butter banana muffins at room temperature. Place them in an airtight container. They will stay fresh for about 2 to 3 days. Make sure to keep them in a cool, dry place. This way, you can enjoy a quick snack or breakfast any time! If you want to save your muffins for later, freezing is a great option. First, let the muffins cool completely. Then, wrap each muffin in plastic wrap. After that, put them in a freezer-safe bag or container. When stored this way, they last for up to 3 months. When you're ready to eat them, simply thaw at room temperature. To reheat your muffins, take them out of the container. You can warm them in the microwave for about 15-20 seconds. For a crispy outside, try putting them in the toaster oven for a few minutes. Enjoy the warm, fresh taste like it just came out of the oven! For the full recipe, check out the Gluten Free Peanut Butter Banana Muffins section. Yes, these muffins are perfect for a gluten-free diet. I use gluten-free all-purpose flour in the recipe. This flour mix helps create a light and fluffy texture without any gluten. You can enjoy these muffins without worrying about gluten. Yes, you can replace peanut butter with another nut butter. Almond butter or cashew butter works well. Just keep in mind that the flavor may change a bit. If you have nut allergies, sunflower seed butter is a great choice too. These muffins can last about 3 days at room temperature. Store them in an airtight container to keep them fresh. If you want to keep them longer, you can freeze them. They will stay good in the freezer for up to 3 months. When ready to eat, just thaw and enjoy! You can find the full recipe above. We covered key ingredients, substitutions, and nutritional facts for your muffins. I shared step-by-step instructions to help you bake perfectly. Use my tips to achieve the best texture and avoid common mistakes. Explore fun flavor variations and dietary modifications. Lastly, learn how to store them for freshness and reheat for taste. Muffins are easy to make and fun to share. Enjoy your baking journey!

Gluten Free Peanut Butter Banana Muffins

Indulge in these easy Gluten Free Peanut Butter Banana Muffins that are perfect for a quick breakfast or snack! Made with wholesome ingredients like ripe bananas and creamy peanut butter, these muffins are not only tasty but also healthy. In just 30 minutes, you can whip up a batch that delights both kids and adults. Click through to explore this delicious recipe and bring the joy of baking to your kitchen today!
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Ingredients
  

2 ripe bananas, mashed

1/2 cup creamy peanut butter

1/3 cup honey or maple syrup

2 large eggs

1 teaspoon vanilla extract

1 cup gluten-free all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 teaspoon cinnamon (optional)

1/4 cup chocolate chips or chopped nuts (optional)

Instructions
 

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease with non-stick spray.

    In a large mixing bowl, combine the mashed bananas and peanut butter, stirring until smooth.

      Add the honey (or maple syrup), eggs, and vanilla extract to the banana mixture. Mix well until fully combined.

        In a separate bowl, whisk together the gluten-free all-purpose flour, baking powder, baking soda, salt, and cinnamon (if using).

          Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix.

            If desired, fold in the chocolate chips or chopped nuts for added texture and flavor.

              Divide the batter evenly among the prepared muffin cups, filling each about halfway.

                Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

                  Allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.

                    Prep Time: 10 mins | Total Time: 30 mins | Servings: 12

                      - Presentation Tips: Serve these delicious muffins on a wooden board, garnished with banana slices and a drizzle of peanut butter on top for an eye-catching look!

                        WANT TO SAVE THIS RECIPE?