Tuesday, June 28, 2011

Gluten Free Peanut Butter Chocolate Chip Breakfast Muffins

These are the muffins we left out on vacation with.  I had originally planned on Blueberry but forgot to purchase the berries.  My goal with this particular muffins was to have them taste like a peanut butter cup in a muffin form so the kids would like them while adding lots of protein and fiber so the adults would be happy with them too.  Eat one or two for breakfast and they will keep your tummy full and happy until your next meal for sure.

I was happy to see them keep well without refrigeration (our plug in cooler is on its last leg) and we were able to enjoy them for three mornings straight.  This is always a good thing with Gluten Free. I used Sparkpeople and plugged the ingredients in and was pleasantly surprised with the stats. They boast a whopping 7 grams of protein and 2 grams of fiber per muffin.

Yield: 12 large muffins
1 cup Tapioca Starch
3/4 cup Brown Rice Flour
1/4 cup Potato Starch
1/2 teaspoon Xanthan Gum
1 cup Sugar
1 Tablespoon Bakin Powder
1/2 teaspoon Salt
1 Tablespoon Flax Meal
1 cup Mashed Banana (2 medium)
1/3 cup Almond Milk
6 heaping Tablespoons of Peanut Butter (or sun nut butter)
3 Tablespoons Olive Oil
3 Eggs
1 cup Mini Chocolate Chips

Preheat oven to 350 degrees.
Greece or paper line muffin tins.

  • Combine Tapioca Starch, Brown Rice Flour, Potato Starch, Gum, Sugar, Baking Powder, Salt and Flax Meal in a bowl and throughly combine.
  • Add Banana to stand mixer and whip until almost all the lumps are gone.  
  • Add Milk, Peanut Butter, Oil and Eggs. Whip until fully combined.
  • Add dry mix and incorporate well, scraping down sides as needed.
  • Hand fold in chocolate chips.
  • Add batter into paper lined muffin tins, about 3/4's full.
  • Bake 22 minutes for regular sized muffins and 30-35 minutes for jumbo.
I will be sharing this recipe with Gluten Free Homemaker's Gluten Free Wednesday and Simply Sugar and Gluten Free's Slightly Indulgent Tuesday.
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