Peanut Butter and Banana Gluten Free Muffins

 

Print Recipe

Ingredients

• 2 cups gluten-free flour
• 1/4 cup gluten-free oats
• 1 tablespoon the honest kitchen’s Goat's Milk
• 1/2 teaspoon Baking powder
• 1 egg
• 2 tablespoons Honey
• 1 banana mashed
• 1/3 cup peanut butter
• 1 cup water

Instructions

1. Preheat oven to 350°F. Spray muffin tin with oil.
2. In a large bowl, add gluten-free flour, oats, and Goat's Milk and combine. Set aside.
3. In a smaller bowl, add egg, honey, and banana and stir to combine. Add peanut butter and beat together to form a smooth paste.
4. Add wet to dry mixture, and stir to form a dough-like consistency. Add the water and mix until well combined.
5. Let mixture sit for 15 minutes. Stir a few times, then spoon it into muffin tins, filling each about two-thirds full.
6. Place in oven and bake for 15 to 20 minutes until golden brown.
7. Remove from oven and let cool on a wire rack.

Recipe Notes

Before you take the muffins out of the oven, poke one in the middle with a toothpick. If it comes out clean, they’re ready to come out.