Gluten-Free Peanut Butter Banana Bread Muffins
- Prep Time: 10 minutes
- Cook Time: 17 minutes
- Total Time: 27 minutes
- Yield: 10 muffins 1x
Description
Moist, dense and packed with flavor, these Peanut Butter Banana Bread Sorghum Muffins are a delicious gluten-free, fiber- and protein-packed breakfast options that will leave you feeling full all morning long.
Scale
Ingredients
- 2 very ripe large bananas
- 1/3 cup packed dark brown sugar
- 1/2 cup low-fat vanilla Greek Yogurt
- 1 large egg
- 1/3 cup milk
- 3/4 cup creamy all-nautral peanut butter (divided, like Smuckers)
- 2 teaspoons vanilla extract
- 1 3/4 cups sorghum all purpose flour (like Wondergrain or NuBake)
- 1/3 cup toasted chopped pecans
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
- Preheat oven to 425F degrees. Spray 12-count muffin pan with nonstick spray.
- In a medium bowl, mash banana with a fork until there are no lumps then whisk in brown sugar, yogurt, egg, and milk and mix until combined. Whisk in the 1/2 cup peanut butter and vanilla extract until smooth and thick. Set aside.
- In a separate large bowl, whisk the flour, cinnamon, baking soda, baking powder, salt, and pecans. Pour the wet ingredients into the dry ingredients and gently mix until combined.
- Fill the muffin cups 3/4 full to all the way full. Bake for 5 minutes at 425F degrees. Keeping the muffins in the oven, reduce the oven temperature to 350F and continue to bake for 12 more minutes or until a toothpick inserted in the center comes out clean.
- Melt 1/4 cup peanut butter in a small microwave-safe bowl for 20 seconds. Drizzle muffins with melted peanut butter.