Peanut Butter and Banana Gluten Free Muffins
  • 2cups gluten-free flour
  • 1/4cup gluten-free oats
  • 1tablespoon the honest kitchen’s Goat’s Milk
  • 1/2teaspoon Baking powder
  • 1 egg
  • 2tablespoons Honey
  • 1 bananamashed
  • 1/3cup peanut butter
  • 1cup water
  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.

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