A gluten-free recipe for healthy banana and peanut butter muffins that are made with coconut oil and sweetened with maple syrup!
Want to know what makes these muffins so fluffy? Having made numerous batches of muffins the one key ingredient I have found to help significantly is coconut oil. When making not-so-healthy muffins I tend to include butter in the mix to give it extra flavor, but
When making not-so-healthy muffins I tend to include butter in the mix to give it extra flavor, but still like to incorporate a few tablespoons of coconut oil. One of the main concerns I have found from people when eating/baking gluten free is that the
One of the main concerns I have found from people when eating/baking gluten free is that the breads are too gummy or do not rise enough. While these healthy banana and peanut butter muffins are dense, they are nowhere near gummy and definitely rise to a nice and fluffy height.
Since these healthy banana and peanut butter muffins are made with pure maple syrup, coconut oil and brown rice flour they become a very versatile meal option. Pop them in the toaster oven, cut in half with a little butter on them and you have a healthier breakfast bread. Or you can sprinkle a little more coconut sugar on top of the butter for an afternoon snack.
If you or a loved one are allergic to peanuts, or would like to make these muffins a bit healthier, feel free to substitute the peanut butter for almond butter. Some almond butters are drier and less oily than peanut butters so consider adding an additional tablespoon of coconut oil.
These muffins were so good I am already thinking of variations I can make in the near future… But for now, I will just drool over the pictures since every last crumb is gone. :-O Hope you enjoy!
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