Lazy Gluten Free: Mini Gluten Free Banana Peanut Butter Chip Muffins

Mini Gluten Free Banana Peanut Butter Chip Muffins


Peanut butter and bananas, seriously. What's not to love?? When I discovered how amazing peanut butter and banana sandwiches were several years ago, I was hooked. Now I like to find ways to incorporate the two ingredients any way I can - even if it's as simple as eating a banana with PB right from the container. Comfort food for the win.

These little muffins were a spur of the moment idea since I had two bananas nearing the end of their useful life and I really hate to waste bananas. I also had about a third of a bag of Reese's Peanut Butter Chips left, which gave me the brilliant idea to combine the two into mini muffins of pure deliciousness. And seriously, I had them mixed and baked in less than 30 minutes. Definitely a Lazy Girl Approved recipe!


Mini Gluten Free Banana Peanut Butter Chip Muffins

You will need:
3/4 cup white sugar
1/2 cup (1 stick) butter, melted
1 large egg
2 ripe bananas, mashed
1 teaspoon GF vanilla extract (McCormick)
1/4 teaspoon Almond, Butter Rum, or Coconut extract, optional
1/3 cup milk
1-1/2 teaspoons GF baking powder
1/2 teaspoon GF baking soda
2 cups King Arthur Multi-Purpose Gluten Free Flour
3/4 cup Reese's Peanut Butter Chips

Preheat oven to 350F. Spray two mini muffin pans with non-stick cooking spray (or one large muffin pan). 

1) In the bowl of an electric mixer, beat butter and sugar together until smooth. 

2) Add egg, then mashed bananas, then flavorings, then milk, and mix well. 

3) Add baking soda and powder and flour. Mix until well combined. If there are a lot of lumps, mix at a higher speed until they've mostly disappeared.

4) Stir in Reese's PB chips.

5) Using a tablespoon, divide the batter into the greased mini muffin pans. You will use one full pan and about 10 cups of the second pan (for large muffins, distribute the batter evenly in each cup of a large pan). 

6) Bake mini muffins for 10-14 minutes, depending on done-ness preference (bake large muffins for 16-22 minutes). 

7) Remove muffins from oven and tilt in the cups  to cool for a little while (this will prevent them from getting soggy). Transfer to a wire rack to cool completely.


Adapted from King Arthur's Banana Chocolate Chip Muffins