Tuesday, July 29, 2014

Gluten Free Banana Peanut Butter Cup Muffins

These fluffy, moist muffins are turned up a notch with chunks of  peanut butter cups throughout the muffin.  They make a great breakfast or even dessert and look ever so dapper topped with more chunks of  peanut butter cups, chocolate chips and nuts.
Gluten Free Banana Peanut Butter Cup

Am I the only one who always has some over ripe bananas sitting around the kitchen?  I'm thinking I'm not.  I can't stand wasting food, so we eat a lot of banana muffins around my house.  I needed to do something different with them, even though I love my chocolate chip banana muffins.  Thus, the Gluten Free Banana Peanut Butter Cup Muffin was born.  I usually add chocolate chips to my banana muffins, but since bananas, chocolate and peanut butter go so well together, I thought I'd try it out in one of my muffins!  I think Elvis would be proud...and you know I live to please Elvis (oh, that's right, he's no longer with us...bummer).

I brought these muffins to a meeting this week and they were a hit!  Several people at the meeting ate gluten free, and they loved these gluten Free Banana Peanut Butter Cup Muffins. They were so happy to have a gluten free dessert to choose from (as well as some Toffee Fudge Brownies, recipe coming soon).  I am always pleased when I see someone get excited to get to have dessert because it's gluten free!

One thing I have found with these muffins, though, is the sour cream in the batter will curdle if you use too overly ripe bananas and the batter gets all frothy and weird.

Let me know in the comments if you make these and how they come out for you!  Don't forget you have the option to subscribe to my blog so you don't miss a recipe.  You can also find me on Facebook and Instagram as Goodies Gone Gluten Free!
Recipe from:  Goodies Gone Gluten Free
Adapted from: Barefeet in the Kitchen

1/2 cup butter, softened
1/2 cup brown sugar
1/2 cup white sugar
1 tsp. vanilla extract
2 eggs
1 cup brown rice flour
1/2 cup tapioca starch
1/4 cup potato starch
1 tsp. baking soda
1 tsp. xanthan gum
1 tsp. salt
3 small very ripe bananas, about 1 cup mashed
1/2 cup sour cream
25 Miniature peanut butter cups, unwrapped and roughly chopped (save some for topping)
2/3 cup chopped pecans (optional)
semi-sweet chocolate chips for top of muffins

Preheat oven to 350 degrees F.  Grease or paper line muffin tins.  Combine the butter and sugars in a
 bowl and beat until smooth.  Add the vanilla and eggs and beat again on low speed until creamy.
 Slowly add the dry ingredients, beating just until combined.

Stir in the bananas, peanut butter cups and sour cream, then the nuts.  Pour into the prepared pans
 and  top with reserved peanut butter cups, nuts and chocolate chips.  Bake the muffins for
 18-22 minutes,  or until a toothpick comes out with moist crumbs.

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