| Yield | |
|---|---|
| Source | |
| Prep time | 15 minutes |
| Recipe Types | Gluten Free Breakfast Snacks and Treats Restrictions |
| Yield | |
|---|---|
| Source | |
| Prep time | 15 minutes |
| Recipe Types | Gluten Free Breakfast Snacks and Treats Restrictions |
These muffins were easy to make. It also has only one kind of "special" flour. We tasted one and it was rather good!
| 3 | bananas | |
| 2 | eggs | |
| 1⁄2 | c | raw sugar (used granulated) |
| 1⁄2 | c | organic peanut butter |
| 1 3⁄4 | c | brown rice flour |
| 2 | t | baking powder |
| 1 | t | baking soda |
| 1⁄4 | c | vegetable oil |
| 1⁄2 | c | buttermilk (sour milk) |
| 1⁄2 | c | mini-chocolate chips |
Mash Bananas and put into a medium size bowl. Add eggs, sugar, and peanut butter (I used Smuckers Organic chunky) and beat with electric mixer until combined. Add remaining ingredients. Mix well.
Pre-heat oven to 350 F. Recipe says to put paper liners in muffin tins and fill to top. I sprayed with non-stick spray and filled the mini-muffin pans. Made 3 dozen mini-muffins. Bake for 12 to 13 miutes (until firm to touch) Cool and serve.
Note: If dairy products are a problem, substitute 1/2 cup rice milk mixed with 1 teaspoon lemon juice and use dairy-free chocolate chips.
I made a few changes from original due to what was on-hand. Recipe = white rice flour (used brown);Recipe = raw sugar (used granulated); Recipe = 1/3 cup butter or shortening (melted) (I used 1/4 cup vegetable oil)