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HEALTHY ZOMTREATS: Jenn Cuisine
Monday, September 28, 2009Posted by
ZOMT
2 Comments
The lovely and very talented in the kitchen Jenn from Jenn Cuisine has baked up these delicious looking muffins for Healthy ZOMTREATS using two of my very favourite ingredients - peanut butter and bananas. Particularly the bananas! Yum! Gluten free and healthy too, thanks Jenn!
Jenn from Jenn Cuisine - Gluten Free Peanut Butter Banana Muffins
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I am so excited to be doing a guest post for Zoe here on ZOMTBAKES! Zoe contacted me earlier this summer (winter here in Australia), and we thought it would be fun to do a guest post on each other's blogs, creating some fun and healthy recipes to share. So today, I am bringing you a fast and easy recipe for these peanut butter banana muffins, gluten free! Ever since I first met my husband I have been learning how to cook/bake gluten free - these muffins have evolved over time from when I first started learning how to be gluten free, but they have remained a staple recipe of mine because they are quick and easy to put together and quite tasty as well.
The muffins themselves are pretty healthy, using peanut butter, bananas and applesauce instead of oils, and only a little bit of sugar. Besides, peanut butter/banana is possibly one of the greatest flavor combinations I have ever come across - there is something about it that just brings back memories of eating tasty treats as a little kid in school. Flax seeds are incorporated into the mixture as well. I love flax seeds, they are crunchy and also provide a high omega-3 content. The little bit of brown sugar & butter topping on each muffin adds just enough little sweetness to really finish them off and make them a delectable treat!
Gluten Free Peanut Butter Banana Muffins
Printer Friendly Recipe Link
Ingredients
Wet Ingredients
2 bananas, mashed
1/2 c. peanut butter
1/2 c. applesauce
2 eggs
1/2 c. milk
Dry Ingredients
1/2 tsp. salt
1/2 tsp. baking soda
1 tbs. baking powder
1/4 c. sugar
1/2 c. tapioca flour
1/2 c. soy flour
1/2 c. quinoa flour
3/4 c. brown rice flour
1/2 c. flax seeds
For the topping:
2 tbs. butter, softened
1/4 c. brown sugar
2 tbs. flax seeds
Directions
1. Preheat oven to 350F (180 degrees celsius)and grease a muffin pan. Mix all of the wet ingredients together in a large mixing bowl.
2. Mix the dry ingredients together in a mixing bowl, and then stir into the wet ingredients.
3. Make the topping by creaming together the butter, brown sugar, and flax seeds until well combined.
4. Scoop muffin mixture into muffin pan and then add a small dollop of topping. Bake for about 30 minutes, or until passes the clean knife test.
5. Enjoy!
The muffins themselves are pretty healthy, using peanut butter, bananas and applesauce instead of oils, and only a little bit of sugar. Besides, peanut butter/banana is possibly one of the greatest flavor combinations I have ever come across - there is something about it that just brings back memories of eating tasty treats as a little kid in school. Flax seeds are incorporated into the mixture as well. I love flax seeds, they are crunchy and also provide a high omega-3 content. The little bit of brown sugar & butter topping on each muffin adds just enough little sweetness to really finish them off and make them a delectable treat!
Gluten Free Peanut Butter Banana Muffins
Printer Friendly Recipe Link
Ingredients
Wet Ingredients
2 bananas, mashed
1/2 c. peanut butter
1/2 c. applesauce
2 eggs
1/2 c. milk
Dry Ingredients
1/2 tsp. salt
1/2 tsp. baking soda
1 tbs. baking powder
1/4 c. sugar
1/2 c. tapioca flour
1/2 c. soy flour
1/2 c. quinoa flour
3/4 c. brown rice flour
1/2 c. flax seeds
For the topping:
2 tbs. butter, softened
1/4 c. brown sugar
2 tbs. flax seeds
Directions
1. Preheat oven to 350F (180 degrees celsius)and grease a muffin pan. Mix all of the wet ingredients together in a large mixing bowl.
2. Mix the dry ingredients together in a mixing bowl, and then stir into the wet ingredients.
3. Make the topping by creaming together the butter, brown sugar, and flax seeds until well combined.
4. Scoop muffin mixture into muffin pan and then add a small dollop of topping. Bake for about 30 minutes, or until passes the clean knife test.
5. Enjoy!
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