Peanut Butter, Banana and Chocolate Chip Muffins Recipe
Gluten Free Recipe
Peanut Butter, Banana and Chocolate Chip Muffins. Three sweet favorites come together to make these delicious muffins: Peanut butter, bananas and chocolate chips. Buttermilk adds tenderness but you can use rice milk if you are sensitive to dairy.
1/2 cup raw sugar
1/2 cup creamy peanut butter
1-3/4 cups superfine gluten-free white rice flour
2 teaspoons gluten-free baking powder
1 teaspoon baking soda
1/3 cup butter or shortening (melted)
1/2 cup buttermilk*
1/2 cup chocolate chips*
* If dairy products are a problem, substitute 1/2 cup rice milk mixed with one teaspoon lemon juice for buttermilk, and use dairy-free chocolate chips.
Preheat oven to 350 degrees. Mix first four ingredients in a food processor. Blend for one minute.
Combine dry ingredients in a mixing bowl.
When thoroughly mixed, add to food processor, along with the butter and milk. Blend well. Add the chocolate chips, and press "pulse" once or twice.
Ladle the batter into muffin tins lined with papers, filling each paper to the top.
Bake for about 12 minutes, or until muffins are firm to the touch. Cool and serve. Top with frosting or chocolate drizzles, if desired.
Yield: 12 muffins
Serving size: 1 muffin