The Assistant Director of the organization I work for, Katie, has an amazing chef for a sister. And her sister also has a few food allergies, gluten being one of them. These muffins were a yummy treat Katie shared with me at work, and I knew I had to recreate them at home!
The basic recipe does not include peanut butter. However, I was low on bananas. So I added peanut butter to make up for what I lacked. If you don’t like peanut butter then stick to the original recipe. If you love peanut butter, then leave it in. I LOVE it!
Gluten Free Peanut Butter Banana Oatmeal Muffins
Preheat oven to 350 degrees.
In a food processor: oats, brown sugar, baking powder, and salt. Pulse the dry ingredients until they are well combined and the oats are coarsely cut.
In a separate mixing bowl, whisk the egg whites, egg, mashed banana, peanut butter, milk, and vanilla. Use your whisk to break up the peanut butter. It will take a few minutes to well combine the lumpy banana and peanut butter.
Add the oatmeal mixture to the wet ingredients. Mix well and then add in the chocolate chips. Mix to combine.
Combine the oats, brown sugar, baking powder and salt in a large bowl and stir until thoroughly mixed.
Spoon the oatmeal mixture into greased cupcake liners. Fill the cups pretty full – these muffins don’t rise a ton.
Bake 22-25 minutes, or until the tops begin to brown and a toothpick inserted in the center comes out clean.
** If you make mini muffins, bake for 20 minutes.
I like making a mixture of big and little muffins. It helps with portion control…PLUS the little ones are so dang cute!
I am IN LOVE with these muffins!
Moist, Flavorful, and FILLING!
I can’t wait for you guys to try these at home! And remember, I’m a lazy baker. So if I can make them - you can too!
Have a great weekend!
I’ll be back on Tuesday with a NYC recap post -
Fingers crossed my flight isn’t delayed tomorrow!!