October 19, 2012

Gluten Free Banana Peanut Butter Muffins


I am a huge snack eater. Three meals a day has never been something that I could stick to, but instead I eat 6 smaller meals. My two kids are the same way. They pretty much eat from the time they get up to when they go to sleep. Since they eat so often, I make sure that the snacks that I have in the house are healthy and filling. With the fact that I am now eating gluten free it has been trail and error with recipes and making sure that my two sons don't notice the changes. Recently, I tried a new recipe for Banana Peanut Butter Muffins from the October issue of Parents magazine, which looked perfect for snacking and easy to convert to being gluten free.

This recipe has 10 ingredients. It takes 30 minutes of total time, 15 minutes of which is active and makes 30 mini muffins. I made a number of changes to this recipe. First, instead of using whole-wheat and all-purpose flours I used brown rice flour. Brown rice flour is a great gluten free substitute and I use it frequently in baking. Instead of making mini muffins I made regular sized, with the recipe making 12 regular muffins. Finally, I used liners to make the muffins easier to take out of the muffin tins. I chose not to top with jam, my two boys loved them with the peanut butter alone. I followed the remainder of the recipe as written.

These muffins were delicious. The combination of peanut butter and banana was perfect and the recipe held-up well to being made gluten free. Best of all the recipe was easy enough that my six-year-old helped me with the whole thing. A very easy recipe, perfect for snacking or anytime of the day.

For the recipe go to Banana Peanut Butter Muffins. (registration required)
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