YvonneinLA
Gluten-FreeRecipes

Gluten-Free Banana Peanut Butter & Jelly Muffins

Gluten Free Banana Peanut Butter & Jelly Muffins. #glutenfree #peanutbuttermuffins #glutenfreemuffins #quarantinebaking

I’m all about comfort food these days. I know I should spend more time working out and less time making muffins, cake, cookies and mashed potatoes, but I think we should all do whatever we can to get through this time. What’s more comforting than a gooey gluten free banana peanut butter and jelly muffin?

These Gluten Free Banana Peanut Butter and Jelly Muffins may be the best thing I’ve ever made. If you love peanut butter you will love these. They’re gooey and soft and sweet and they make me happy. My teenage boys liked them too.

It may sound like a lot with the banana and peanut butter and jelly, but it all works. And they are pretty easy to make. I didn’t have to break out the mixer and only used two bowls. The only mildly labor-intensive part was scooping in the jelly. I used strawberry jelly from Costco, which is so good, but I also love the 365 Mixed Berry Conserve. But use whatever you have and I’m sure it will be great. I do recommend using natural salted peanut butter, without oil or sugar. These muffins are lightly sweet.

I also recommend King Arthur Flour Measure for Measure Gluten Free Flour because everything comes out really good when I bake with it and it already contains xantham gum, which helps bind the gluten free flour together (wheat flour contains gluten, which is how it binds together, but you probably already know that). If you don’t have the King Arthur mix or can’t find it anywhere to purchase, any gluten free all-purpose baking mix will do, but add 1 teaspoon of xantham gum to the recipe.

If you don’t have or like jelly, substitute 1 cup chocolate chips for the jelly.

Gluten Free Banana Peanut Butter & Jelly Muffins

Preheat oven to 350 degrees. Spray muffin pan.

Melt a stick of butter in a bowl in the microwave. Set aside.

Combine 2 cups King Arthur Measure for Measure Gluten Free Flour, 2 teaspoons baking powder, 1 teaspoon baking soda, 3/4 teaspoon salt, 1/2 teaspoon cinnamon and set aside.

In a large bowl, mash four ripe bananas. Add two eggs and whisk together.

Add 1/2 cup of brown sugar, 1 cup of natural peanut butter, 1 stick melted butter and 1 teaspoon vanilla and mix until combined.

Add the dry ingredients to the banana peanut butter mixture and mix until combined. (If you’re using 1 cup chocolate chips instead of jelly, fold them in now.)

With an ice cream scoop (or big spoon), scoop the mix into a sprayed muffin pan.

Next, spoon in about a tablespoon amount of jelly into the center of the muffin.

Gluten Free Banana Peanut Butter & Jelly Muffins. #glutenfree #peanutbuttermuffins #glutenfreemuffins #quarantinebaking

Try to cover as much of the jelly as possible with the mix.

Cook for 20-25 minutes or until a toothpick inserted into the muffin part comes out clean.

Gluten Free Banana Peanut Butter & Jelly Muffins. #glutenfree #peanutbuttermuffins #glutenfreemuffins #quarantinebaking

Let cool (jelly will be hot coming out of the oven. I learned this the hard way when I shoved a warm muffin in my mouth and was burned by the jelly). They also freeze well. I hope you enjoy them!

Gluten Free Banana Peanut Butter & Jelly Muffins

Ingredients:

4 ripe bananas

½ cup butter – 1 stick melted

2 eggs

½ cup brown sugar

1 teaspoon vanilla

1 cup natural peanut butter

2 cups King Arthur Measure for Measure Gluten Free Flour*

2 teaspoon baking powder

1 teaspoon baking soda

3/4 teaspoon salt

½ teaspoon cinnamon

Jelly

Directions:

Preheat oven to 350 degrees. Spray muffin pan. Combine gluten free flour, baking powder, baking soda, salt, cinnamon and set aside.

Melt butter in a bowl in the microwave and set aside.

In a large bowl, mash bananas. Add two eggs and whisk together. Add brown sugar, peanut butter, melted butter and vanilla and mix until combined.

Add dry ingredients to banana mixture and mix until combined. Using an ice cream scoop or large spoon, scoop muffin pan 3/4 full.

Spoon in about a tablespoon of jelly into the center of the muffin. Try to cover jelly with muffin as much as possible.

Cook for 20 to 25 minutes or until a toothpick inserted into the muffin part, comes out clean.

Let cool. Muffins can be frozen. Enjoy!

*King Arthur Measure to Measure Gluten Free Flour contains Xantham Gum. If you use a gluten free baking mix without xantham gum, add 1 teaspoon xantham gum to the 2 cups of gf flour.

This is not a sponsored post. I received no compensation or free product.

Gluten Free Banana Peanut Butter & Jelly Muffins. #glutenfree #peanutbuttermuffins #glutenfreemuffins #quarantinebaking

Leave a Response

This site uses Akismet to reduce spam. Learn how your comment data is processed.