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Gluten Free Peanut Butter Muffins with Chocolate Chips

I adapted my Peanut Butter Bread with Chocolate Chips recipe to be Gluten Free.  It was easy to do, I also reduced the sugar used to make them a little lower in calories.  I try not to use artificial sugars as there is some controversy how good it is for you.  Basically I substituted Brown Rice Flour for the Flour and added Xanthan Gum (Hodgson Mill has them it available in small packets so you can use as much as needed without opening a whole package)  I used chunky peanut butter and I think it did help feel less “grainy”.  I will make them again.  They were okay for Gluten Free.

GF Peanut Butter Banana Muffins with Chocolate Chips

by goodcookbecky

Serves 15

Ingredients:

  • 1 1/4 cup Gluten Free Brown Rice Flour
  • 4 Tbsp white sugar
  • 4 Tbsp brown sugar, packed
  • 1/2 tsp Xanthan Gum
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 4 ripe mashed bananas
  • 1/2 cup chunky peanut butter
  • 2 Tbsp Greek Yoghurt
  • 1 large egg, room temperature
  • 1 1/2 tsp vanilla
  • 2 Tbsp canola oil
  • 3/4 cup semi sweet mini chocolate chips

Instructions:

Preheat the oven to 350 F.  Place muffin tin papers in your muffin tins.

Combine the dry ingredients together in one bowl: brown rice flour, xanthan gum, sugars, baking powder, baking soda and salt.  In the bowl of your mixer place the bananas, peanut butter, egg, vanilla and oil.  Mix to combine.  Add about half of the flour mixture and mix slowly to incorporate.  Add the remaining flour and mix until you no longer see dry flour.  Fold in the mini chocolate chips and use a ice cream scoop to drop the dough into the prepared muffin papers. Bake about 18-20 minutes or until slightly golden brown on top. Allow to cool a few minutes before removing them from the muffin tins.

Printable Recipe

Nutrition Notes: calculated via my fitness pal

260 cal per muffin

12.2 g fat

Saturated 3.5 g

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