Aunt B's Peanut Butter Banana Muffins

I admit it! I make a lot of muffins, but for a good reason. My oldest son eats breakfast at school everyday and he is Gluten & Casein Free.  So it can be a challenge coming up with different ideas that he can take to school with him.  Muffins have been a great breakfast item, because you can change up the flavors so easily. I've been told that quick breads can be very forgiving and so far they have been for me.  Here's my newest one, but not my last one.  I've been kicking around the idea of strawberries. Most likely because it's spring time and strawberries seem to be on everyone's ones mind right now.

Speaking of Spring I have to show you my Beets fresh out of the garden. That's coming up next!

Aunt B's Peanut Butter Banana Muffins

1 ½ Bananas (170 grams)

3 tbs Natural Peanut Butter (at room temperature;  I use Smucker’s Brand)

1 Lg Egg (at room temperature)

½ cup Almond Milk (at room temperature) 

3 tbs Oil

½ tsp Vanilla

Flour Mixture:

1 cup Brown Rice Flour (158 grams)

½ cup Tapioca Flour/Starch (60 grams)

½ cup Potato Starch (81 grams)

½ cup Light Brown Sugar

2 tsp Baking Powder

1 tsp Xanthan Gum

¼ tsp Baking Soda

¼ tsp Salt

Directions: 

• Grease the muffin tin and preheat the oven to 350⁰
• Mash the Bananas and set them aside.
• The Peanut Butter I use has to be kept in the refrigerator, because it is made of only peanuts.  This is the reason I said to use it at room temperature.
• In a separate bowl blend your flour mixture and set it aside.

In a large Mixing Bowl beat the egg; add the Oil, Almond Milk and Vanilla.  Slowly add the flour mixture to the wet ingredients.  Once the flour is blended in with the wet ingredients start adding the mashed bananas and the peanut butter.  Mix only long enough to blend everything together.

Spoon the muffin dough into the muffins tins. Mine made about 10 muffins and this will depend on the size of your muffin tin.  Bake for 15 to 20 minutes. I let mine bake the full 20, but if you are using a small muffin tin cut back on the time. You can check them with a tooth pick to make sure they are done.  Let them cool for about 5 minutes in the muffin tin and then remove the muffins to a wire rack to cool completely.  BUT, if you’re like me its okay to steal one while it’s still warm.  I store mine in an air tight container on the counter for a day or so. They usually don’t last an longer than that, but if you want to make them last longer put them in the refrigerator.  Remember there are no preservatives in homemade baked goods, so if you’re planning to save them for a few days put them in the refrigerator.  You can always put them in the microwave for about 15 to 20 seconds to take the chill off of them.

I forgot to mention one thing yesterday. I topped the muffins with chopped peanuts. It didn't take many for the topping, so don't feel that you need a 1/4 cup of chopped peanuts for this.