Indulge in the delightful flavors of our gluten-free peanut butter banana muffins. These moist and scrumptious treats are perfect for those with gluten allergies or anyone looking for a wholesome snack. Packed with bananas, creamy peanut butter and a hint of sweetness from honey, these muffins are sure to satisfy your cravings.

To begin, preheat your oven to 400˚ and generously coat a muffin pan with cooking spray, ensuring easy release once the muffins are baked. Now, gather the ingredients: ripe bananas, large eggs, creamy peanut butter, honey, pure vanilla extract, baking soda, a pinch of salt, raisins and chopped pecans.

Take two of the ripe bananas, along with the eggs, peanut butter, honey, vanilla extract, baking soda and salt, and combine them in a blender. Give it a few pulses until all the ingredients are fully combined, resulting in a smooth and creamy mixture. The aroma of freshly blended ingredients will have your kitchen smelling like a bakery.

In a separate large bowl, take the remaining ripe banana and mash it to create a chunky texture. Fold in the raisins and chopped pecans. Now, it's time to bring everything together.

Add the blended banana mixture to the bowl and stir it into the mashed banana, raisins and pecans. The combination of creamy and chunky textures will create a delightful balance in each muffin. Be sure to mix it well, ensuring all the ingredients are evenly distributed.

Time to fill the prepared muffin pans. Fill each muffin cup halfway with the batter, allowing room for the muffins to rise beautifully as they bake. Place the pan in the preheated oven and let the muffins bake for about 9-10 minutes, or until they are set, and a toothpick inserted into the center comes out clean.

Once they are done, allow the muffins to cool in the pan until they can be handled. This will ensure that they retain their shape and texture. The aroma filling your kitchen will be irresistible, making it hard to resist reaching for one while they cool.

These gluten-free peanut butter banana muffins are perfect for breakfast on the go, a satisfying midday snack or a delicious treat any time of the day. The combination of ripe bananas, creamy peanut butter and the sweetness from honey will have you coming back for more. The addition of raisins and chopped pecans provides a delightful burst of flavor and texture, making each bite a truly enjoyable experience.

Prep Time:  10 minutes   |    Cook Time:  10 minutes   |    Total Time:  20 minutes   |    Yields:  24 muffins

Ingredients:

• Carlini  Canola Cooking Spray
• 3 ripe bananas, divided
• 2  Goldhen  Large Eggs
• 1 cup  Peanut Delight  Creamy Peanut Butter
• 6 tablespoons  Berryhill  Honey
• 2 tablespoons  Stonemill  Pure Vanilla
• ½ teaspoon  Baker’s Corner  Baking Soda
• Pinch of  Stonemill  Sea Salt Grinder
• ½ cup  Southern Grove  Raisins
• ½ cup  Southern Grove  Chopped Pecans

Directions:                                   

1. Preheat oven to 400˚.
2. Coat a muffin pan with cooking spray.
3. Combine 2 bananas, eggs, peanut butter, honey, vanilla, baking soda and salt in blender. Pulse until fully combined.
4. In a large bowl, mash remaining banana. Fold in raisins and pecans. Add blended banana mixture to bowl, stir to combine.
5. Fill prepared muffin pans halfway with batter. Bake in oven for 9-10 minutes or until set.
6. Allow to cool in pan until muffins can be handled.

TIP: If using a dark nonstick muffin pan, bake at 350˚

Recipe Courtesy of Chef Scott, ALDI Test Kitchen