Peanut Butter and Banana Muffins

Peanut Butter Banana Muffins
Serves 12
  1. 2 cups Gluten-free Bob’s Red Mill 1-2-1 Baking Flour
  2. ½ cup Coconut Sugar
  3. 1 Tsp baking powder
  4. 1 tsp baking soda
  5. 1 tsp Organic Vanilla extract
  6. 1 tsp cinnamon
  7. Pinch of sea salt
  8. 4 Ripe bananas
  9. 1 cup Unsweetened Almond Milk
  10. 1 cup Olive oil
  11. 4 Free range eggs
  12. ½ cup pure peanut butter
  1. Pre-heat over to 350 degrees Fahrenheit
  2. In a large bowl add flour, coconut sugar, baking powder, baking soda, cinnamon and sea salt and blend with a fork.
  3. Add vanilla, almond milk, olive oil and eggs and whisk well.
  4. Add bananas and whisk until they are thoroughly mixed in small pieces. Then add peanut butter
  5. Grease a muffin tin (large muffin tin) with coconut oil.
  6. Spoon our mixture.
  7. Bake for 40-45 minutes and test with a toothpick. Makes 12-14 large muffins.
  8. Store in a ziplock or air-tight container to ensure the muffins stay moist.
Special Thanks to
  1. Photos by Lisa San Filippo
  2. Moments Marketing provides photography for social media, websites and corporate events as well as offers marketing consulting services. It's also a sister company to Moments Photography, a portrait photography company. Lisa is the owner, creative visionary and chief photographer of Moments Marketing and owner and photographer of Moments Photography.
Amber Approved

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