gluten free whole grain peanut butter banana muffins

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DSC_0792jpgjpgI’ve never really been one to follow recipes. One of my best friends will follow a recipe to the letter the first time she makes it, then write down things she wants to change. I don’t do that. I change things as I go, adding a little bit more sugar, a little less salt, soy milk instead of regular milk, and always more chocolate than the recipe tells me to add.

I love making things. I hate following directions. And somehow, I do okay. I’ve never had to throw out a batch of anything. Sure, there was the Irish soda bread recipe I made once – I halved everything in the recipe except the amount of baking soda. It was so salty, it could only be eaten with cream cheese and blackberry jam.

I like to make up things as I go, too. So here, I’ve made up my own recipe. This is a first for me, really – in that I actually wrote down everything I did, even as I changed it.

These are some of the best muffins I’ve ever had. They’re sweet, nutty, and are made with wholesome ingredients. Really, the only thing here that’s considered unhealthy is the sugars. The rest of it is whole grains, extra protein, and natural oils that make it easy for our body to process the food and fuel awesomeness. Most of the nutty flavour comes from the peanut butter, but there’s an undertone of nuttiness coming from the teff flour that is the base of the recipe. The muffins are lovely, and they’re entirely gluten free.

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Gluten Free Peanut Butter Banana Muffins

Preheat the oven to 350 degrees.

100g teff flour
60g potato starch
35g oat flour
30g sorghum flour
3/4 cup brown sugar, lightly packed,
2 tbsp maple sugar (or another two tablespoons of brown sugar)
2 ½ tsp baking powder
1/2 tsp salt

I made my own oat flour in my new Vitamix by blending the oats with the rest of the dry ingredients. It blended everything down to an impossibly fine flour, and it was incredibly easy. If you can’t do that, just buy oat flour pre-made or substitute an equal weight of another gluten free flour. Corn works nicely in this recipe.

1/2 cup greek yogurt
1 mashed banana
1/2 to 3/4 cup peanut butter
1/3 cup coconut oil + 1tbsp
1/2 cup soy milk + 2tbsp if necessary
1 egg
1 tsp vanilla

I used very chunky peanut butter, and blended all the ingredients together in my Vitamix. If you don’t have a Vitamix, just whisk, process, or mix everything together until it is consistent in texture.

Add the wet ingredients to the dry, and mix until combined. Pour the batter into a muffin pan and bake at 350 degrees for 30 minutes, checking the muffins after 25 minutes.

Enjoy, and make variations of your own! I’m sure you could use butter instead of coconut oil, regular milk instead of soy, etc. – even try adding a handful or two of chocolate chips or pecans to make it a little bit more of a decadent treat. I’d love to hear about your own adventures with this recipe – pass them on!

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2 COMMENTS

  1. Great post! That’s a recipe worth trying just as you have it written down. Although if you were you, would you change it as you go?

    And the light in your photographs! Me, oh, my. It is still so gloomy here – I crave that kind of light.

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