Awhile ago, I was asked to bring muffins to a family dinner. As my sister in law and my son both have Celiac's, I wanted to take something for them as well as the other family members. I was all out of gluten-free flour and needed something quick. I stumbled across this recipe, and even now cannot recall where I found it... but it was delicious! Now these are a staple in our household because they come together super fast and are high in protein. My son used to wake up in the middle of the night and just cry, "I hungee!!!" I don't know how to spell it, but yes he does say hungee! During growth spurts, I give him one before bed and he is able to stay asleep all night long :) See that face... yes he is excited to have muffins for breakfast!
Because they don't have gluten-free flour in them, they don't have a strange after taste, and they are super moist... two things which many gluten-free foods do not have!
Gluten-Free Muffins
1 cup peanut butter (can be all natural, but I usually just use Skippy)
3 TBSP honey
2 ripe bananas
2 eggs
1 tsp baking soda
Mash bananas along with eggs, peanut butter and honey. Then add baking soda. Batter will be thick. Bake at 375 degrees for 18 minutes. Will make 12 muffins. I usually just half the recipe and make 6 at a time so they don't go bad but they do freeze well for busy mornings.
We usually just eat them like this, but sometimes for special occasions we add chocolate chips. If you like chocolate and peanut butter you can also add 3 TBSP baking cocoa for an Elvis favorite :)
No comments:
Post a Comment