Gluten-Free Peanut Butter Banana Muffins

How's everybody liking the return of Daylight Savings Time?

Me??  I'm loving it.

It makes me so happy to have sunlight later in the day....and it makes me nearly giddy to have a few uninterrupted minutes in the morning with my husband (and once he leaves, to myself) without my darling littlest ones pulling on my pant legs asking for vitamins or bananas or cereal or my ipod.....because they're still asleep.  :)

I currently have a bunch of quickly ripening bananas in my fruit bowl and I'm gonna make a batch of these to welcome the kiddos up from their slumber today.

When I first saw this recipe, I was seriously skeptical.
The notion that you could make legitimate muffins, that actually look and taste and feel like muffins, without any flour whatsoever just perplexed me.  It just wasn't possible.  Was it??

Curiosity got the best of me and I made a batch recently.
I could not have been more pleasantly surprised.

They're tender, moist, and even have a crumb just like regular muffins.  We kinda went crazy for them.  Even my boy who has gotten rather weary of me making "banana" muffins.  Could have been the chocolate, but whatever.

What's also awesome is how fast they go together.  Throw a few ingredients in a blender, whir it around until it's smooth and creamy, stir in a little chocolate, and bake.  Couldn't be easier.

And while we are certainly not a gluten-free family, it's pretty awesome to have some recipes that are.


Gluten-Free Peanut Butter Banana Mini-Muffins
Yield: ~ 40 mini-muffins

2 medium bananas, peeled (don't need to be over-ripe)
2 large eggs
1 cup peanut butter
4 Tbsp. honey or maple syrup
1 Tbsp. vanilla extract
1/2 tsp. baking soda
pinch salt
1 cup mini chocolate chips or chopped chocolate - optional

Preheat oven to 400° F. Prepare mini-muffin tins by lining with paper liners or spraying generously with floured cooking spray.

Place bananas and eggs into a blender and puree until smooth.  Add peanut butter, honey, vanilla, baking soda, and salt and puree again until thoroughly combined.  Add chocolate and stir by hand.

Fill mini-muffin tins 3/4 full.  Bake for 8-9 minutes, or until a toothpick inserted in the middle comes out clean or with a few crumbs.  Be sure to watch closely, as all ovens are different!
Allow to cool in pan for a few minutes - until they're cool enough to handle.
Muffins are best fresh - but can be stored in an airtight container for up to 5 days, or frozen for up to 4 months.

Note: If you used the muffin liners, some of the batter will stick to them.  If you wait until the muffins are completely cool, it will be easier to remove them.  You may still be nibbling some of the muffin off of them. :)

Source: adapted slightly from Averie Cooks