Gluten Free Double Chocolate Peanut Butter Banana Muffins is quite the mouth full, but these moist, flavourful muffins can be summed up in one word - Yum. Although this recipe is for muffins, this batter also makes a fabulous loaf. See Notes for details.
Author: Jeanine Friesen
1 cup Only Oats pure whole grain oat flour
1/3 cup cocoa powder
1/3 cup sorghum flour
1/4 cup tapioca starch
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon xanthan gum
1/2 teaspoon salt
1 cup mashed overripe bananas (about 3 medium)
1/2 cup brown sugar, packed
1/2 cup sour cream or plain yogurt
1/3 cup oil
1/3 cup peanut butter or nut-free butter (Wowbutter worked great)
2 large eggs
1 teaspoon vanilla extract
1 cup semi-sweet chocolate chips
Preheat the oven to 350 degrees F. Lightly grease a 12 cup muffin tin. Set aside.
In a large bowl, whisk together the oat flour, cocoa powder, sorghum flour, tapioca starch, baking powder, baking soda, xanthan gum, and salt.
In another bowl, mix together the bananas (I like to mash mine with a potato masher), brown sugar, sour cream, oil, peanut butter, eggs, and vanilla until combined.
Pour the wet ingredients into the dry ingredients and stir just until blended. Stir in the chocolate chips.
Divide the batter between the 12 muffin cups.
Bake in preheated oven for 20-22 minutes, or until a toothpick inserted into the middle of a cupcake comes out clean.
Let muffins sit in the tin for a few minutes, before gently removing them to a wire cooling rack to cool completely. Store in an air-tight container in the fridge. Allow to come to room temperature before serving.
Preheat the oven to 325 degrees F. Grease a 9x5-inch loaf pan, and line with parchment paper, so that the paper sticks up the 9-inch side of the pan. This will make removing the loaf from the pan much easier. Mix the batter according to muffin directions. Spoon into prepared pan and smooth the top. Bake in preheated oven for 70-75 minute, or until a skewer inserted into the middle of the loaf comes out clean. Allow the loaf to cool in the pan for 10 minutes before carefully lifting the loaf out of the pan using the parchment paper, and placing on a wire cooling rack. Allow to cool completely before wrapping in two layers of plastic wrap.
Recipe by The Baking Beauties at http://www.thebakingbeauties.com/2014/05/gluten-free-double-chocolate-peanut-butter-banana-muffins.html