I know that their are thousands of banana muffin recipes out there in the blogosphere but I wanted to make something that my oldest (who has given up dairy and gluten) could eat happily not feeling like these were “different” like so many gluten free breads/treats are. Although the gf market has come a very long way, many items still taste like cardboard and I’m continuously on a mission for her not to feel like she’s left out with food choices. For these I went the flourless route. I used chunky peanut butter (organic) and some very ripe bananas. These came out great. Chocolate chips or nuts would also be a welcome addition to these as well. A treat the whole family can enjoy even those who are gluten free.
2.5 very ripe bananas (quite large) or 3 smaller
1 cup of peanut butter (I opted for crunchy organic)
1 teaspoon of vanilla (extract or paste)
1 teaspoon baking soda
1/4 cup of maple syrup
3 eggs (or egg substitute for a vegan option)
1 tablespoon of hemp hearts (optional)
1/4 teaspoon salt
Preheat your oven to 350 degrees and line your muffin pan with liners. Into your stand mixer add your bananas. With the paddle attachment on, blend until they are creamy. Then add your peanut butter and vanilla. Blend until incorporated. Then add the soda, syrup, eggs or substitute, hemp hearts (if using), and salt. Blend well. If using chocolate chips or nuts, mix in by hand at this point.
Using a small measuring scoop, ladle the mixture into your tins about 3/4 of the way filled. Bake for 22-26 minutes or until a toothpick inserted comes out clean. Another way to test is to gently press on the center of the muffin to see if it bounces back and feels spongy.
Remove from the oven and let cool. Store in an airtight container.
— Knead to Cook