Yes, it’s true: All that yumminess in a gluten-free muffin. (For those of you who get along just fine with gluten, I imagine you could replace the rice flour with all-purpose flour since it usually works the other way around.)
For the record, this recipe made more than enough batter for my standard-size muffin pan, hence the rather unattractive photo.
(Adapted from celiac.com)
3 ripe bananas
½ cup natural cane sugar
½ cup natural creamy peanut butter
1 ¾ brown rice flour
2 tsp baking powder
1 tsp baking soda
1/3 cup melted butter
½ cup buttermilk
heaping ½ cup chocolate chips
1. Preheat oven to 350°. Spray a muffin pan liberally with cooking spray.
2. Combine bananas, eggs, sugar and peanut butter in a food processor. Blend for 1 minute.
3. Combine flour, baking powder and baking soda in a large bowl. Mix well.
4. Add dry ingredients to food processor. Blend.
5. Add buttermilk and butter to food processor. Mix well.
6. Add chocolate chips and pulse.
7. Pour batter into muffin tins.
8. Bake for 18-25 minutes.