The Best Muffins In The Whole Wide World

There is good news for those with Celiac or those on a gluten-free diet in general. That good news? These muffins. (Note: for those of you who aren't gluten-free, these muffins can be made using regular all-purpose flour instead of gluten-free flour. Everything else is the same!)

I found this recipe on SkinnyTaste and made them so that I could pack them up and send them off with my husband on his upcoming business trip. As someone with Celiac, he's oftentimes starving by the end of the day on said business trips after the company provides bagel breakfasts or sandwich lunches, none of which he can eat. I thought it'd be nice to have a little snack with him to keep his belly happy. The only substitution I made was using King Arthur gluten-free flour in lieu of all-purpose flour. Everything else was naturally gluten free. The consistency of these muffins? Unreal! They were moist, delicious and fluffy -- a consistency I'm not used to since I began cooking and baking gluten-free. In fact, I admittedly ran to check to make sure I used gluten-free flour once I saw how fluffy the muffins were. And delicious, too! I'm not a big peanut butter or banana fan, but these were good.

Okay, it's time to drop what you're doing and make these peanut butter and banana muffins which I've renamed "the best muffins in the whole wide world." You'll thank me!

Here's how you make them:

You'll Need:
3 ripe medium bananas
1/3 cup unsweetened apple sauce
1 1/4 cups unbleached gluten-free flour
3/4 tsp baking soda
1/4 tsp salt
2 tbsp butter, softened
1/3 cup light brown sugar
2 large egg whites
1/2 tsp vanilla extract
10 tbsp all-natural peanut butter (divided into 8 tablespoons and 2 tablespoons)

1. Preheat oven to 325°. Line a muffin tin with 12 liners.
2. Mash bananas in a bowl, set aside.

3. In a medium bowl, combine flour, baking soda and salt with a wire whisk. Set aside.
4. In a large bowl cream butter and sugar with an electric mixer. Add egg whites, bananas, apple sauce, vanilla, and 8 tablespoons peanut butter, and beat at medium speed until thick. Scrape down sides of the bowl.

5. Add flour mixture, then blend at low speed until combined. Do not over mix.

6. Pour batter into muffin tin, then add 1/2 teaspoon of the remaining peanut butter into each muffin well. Bake on the center rack for 25 minutes, or until a toothpick inserted in the center comes out clean.

1 comment:

  1. I literally just made these (meaning I'm eating them as I type) and they are some of the most delicious, moist muffins I have ever made. So thank you SO much for sharing this amazing recipe!!!


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