Original Post: https://www.evolvingtable.com/?p=2238
Healthy Banana & Peanut Butter Muffins
A gluten-free recipe for healthy banana and peanut butter muffins that are made with coconut oil and sweetened with maple syrup!
Servings: 12 servings
Ingredients
- ¼ c. coconut oil melted
- ½ c. maple syrup
- 2 eggs
- ¾ c. bananas mashed (about 2 medium sized)
- 1/3 c. peanut butter no sugar added (can be smooth or chunky)
- 1 t. vanilla
- 1 t.baking soda
- ¾ t. cinnamon divided
- 1 ½ c. white or brown rice flour
- ¾ c. tapioca starch
- 1 t. xanthan gum
- Or 2 ¼ c. all purpose GF/non-GF flour instead of the above 3 ingredients
- ¼ c. milk almondmilk or soy milk
- 1 ½ T. coconut sugar optional
Instructions
- Preheat oven to 325 degrees.
- Combine oil, syrup, eggs, bananas, peanut butter and vanilla in the bowl of an electric mixer and mix for 30 seconds.
- In a separate, medium-sized bowl combine the soda, ½ t. cinnamon, rice flour, tapioca starch and xanthan gum. Mix well.
- Alternatively add in the dry ingredients and the milk to the oil/syrup bowl, starting and ending with the dry ingredients. Be careful not to over mix. You want ingredients to be just combined. (It’s OK if batter is a little lumpy)
- Spray a regular-sized mini muffin tray with non-stick cooking spray and fill each cavity to about ¾ full.
- In a small bowl combine remaining ¼ t. cinnamon and 1 ½ T. coconut sugar and sprinkle on top of uncooked muffins.
- Bake muffins in oven for 23-25 minutes. Enjoy!
Nutrition
Calories: 290kcal | Carbohydrates: 48g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 27mg | Sodium: 155mg | Potassium: 153mg | Fiber: 1g | Sugar: 8g | Vitamin A: 50IU | Vitamin C: 1.3mg | Calcium: 27mg | Iron: 0.6mg