Gluten Free and Grain Free Peanut Butter Banana Muffins Recipe
I am a freaking genius, if I do say so myself. And let’s face it; if I don’t say it, the likelihood of someone else saying it is almost nil.
The reason I feel compelled to voice my virtuosity is because of these gluten-free, grain free muffins.
For years I have made little savory “muffins” for a quick grab-and-go breakfast. But they are really more like mini-quiches than muffins. Wonderful yes, but genius? Not really.
Actually, I must credit Nick from The Peanut Butter Boy as my inspiration. If you haven’t checked out his blog you must. A whole blog about peanut butter! How cool is that? Nick made some peanut butter and banana pancakes not too long ago and reading his post started a craving I couldn’t seem to satisfy. So these muffins were born! The peanut butter taste is subtle but the texture it adds to these muffins is terrific.
They are easy as can be and they freeze well so you can grab one from the freezer on those hectic mornings, nuke it for about 15 seconds and you are out the door.
Adding the walnuts is optional. My current gluten-eating taste tester is Charlie the House Painter who, aside from being a painter, attended the New York Culinary Institute. He preferred the muffins sans nuts. Me – I am all about the nuts. Charlie was as impressed with these muffins as I am with the really cool high gloss black trim he is painting in my living room.
- 4 large eggs, separated
- ¾ cups creamy peanut butter
- 2 ripe medium bananas, sliced in ½ inch slices
- ¼ teaspoon kosher or fine sea salt
- 1 teaspoon pure vanilla extract
- 1 tablespoon agave syrup or honey
- 1 ½ cups walnuts, chopped
Preheat oven to 325 degrees.
Place muffin baking papers in muffin pan.
In a large mixing bowl beat egg whites with an electric mixer until stiff peaks form.
In another large mixing bowl beat egg yolks with electric mixer until they start to lighten in color (about 2 minutes). Add peanut butter, sliced bananas, salt, vanilla and agave syrup or honey. Mix until well blended and the bananas are incorporated. Some small chunks of bananas are okay.
Take a large spoonful of the egg whites and mix it into the peanut butter mixture with a rubber spatula. Add the peanut butter mixture into the egg whites and fold in well. You want to mix until no more white streaks are visible.
Fold in 1 cup of chopped walnuts, if using.
Fill muffin baking papers until almost full. If using nuts, sprinkle additional ½ cup over the tops of the muffins. Bake for 25 minutes or until golden brown and set. A toothpick inserted will come out clean.
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