In keeping with my goals, I’m determined to shove gluten out of my diet as much as possible.
I did some gluten-free baking research and was astounded to find out that peanut butter bakes and rises like flour and turns in to amazing cakes or muffins!
Gluten-Free Peanut Butter & Jelly Muffins
- 3 farm fresh eggs
- 1 cup mashed banana
- 1 – 2 teaspoons cinnamon (I like a lot)
- 1/4 cup honey
- 1/2 teaspoon salt
- 1 cup nut butter
- 1 teaspoon baking powder
- 1 cup frozen blueberries
- Preheat oven to 350*.
- Grease a muffin tin or line with paper liners.
- Add above ingredients into a bowl, mixing until well combined.
- Fold in blueberries last.
- Pour batter into muffin tin.
- Bake 15 minutes or until toothpick comes out clean.
- Cool – and enjoy!
Note: If you prefer peanut butter and strawberry jelly, substitute strawberries in place of the blueberries.
I tested some folks who love fried foods and really sweet donuts and other desserts. (I’m talking major sweet tooth here!) I baked some old-fashioned banana bread with white flour, sugar, the works. And then I baked these muffins. Guess which recipe won the taste test? This one! Win!
Have you ever baked without flour? How did it turn out?
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