Banana Peanut Butter Gluten Free Muffins


3 Ripe bananas, mashed

2 eggs + 1 egg white

2 cups organic peanut butter ( I use the smooth style peanut butter)

1/3 cup real maple syrup ( I used Runamok Ginger Infused Maple Syrup)

2 TBS Black Mission Fig or Maple Aged Balsamic Vinegar

1/2 tsp baking powder

1/2 tsp baking soda

1/4 tsp sea salt

1 cup GF Oatmeal ( I use the 1 minute cooking type oatmeal)

1/4 cup dark chocolate chips – optional

Oven 385 degrees F (Pre-Heat oven)

Makes 12 muffins


Put Oats, sea salt, baking powder and soda in small bowl whisk together.

In larger bowl mash the bananas, add eggs, peanut butter, maple syrup and aged balsamic vinegar together whisk thoroughly. Then add oat mixture and whisk completely together.

Put in greased muffin holes, I grease with coconut oil. Bake approximately 15 minutes. Do the toothpick text at 13 minutes.

Enjoy these GF moist muffins high in fiber, protein and flavor!

Suzanne Capizzano


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Banana Peanut Butter Gluten Free Muffins
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