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- Peanut Butter Banana Chocolate Chip Muffins (Gluten-Free)
Peanut Butter Banana Chocolate Chip Muffins (Gluten-Free)
- By Scott Adams
- Published 07/26/1996
- Gluten-Free Muffin Recipes
- Unrated
Scott Adams
In 1994 I was diagnosed with celiac disease, which led me to create Celiac.com in 1995. I created this site for a single purpose: To help as many people as possible with celiac disease get diagnosed and living happy, healthy gluten-free lives. Celiac.com was the first site on the Internet dedicated solely to celiac disease, and since then it has become an invaluable resource to people worldwide who seek information about celiac disease and the gluten-free diet.
In 1998 I created The Gluten-Free Mall, Your Special Diet Superstore! which was also another Internet first—it was the first gluten-free food site to offer a shopping cart-style interface, and the ability for people to order gluten-free products manufactured by many different companies at a single Web site.
Peanut Butter Banana Chocolate Chip Muffins (Gluten-Free)
Ingredients:
3 bananas
2 eggs
½ cup raw sugar
½ cup creamy peanut butter
1 ¾ cup white rice flour
2 teaspoons baking powder
1 teaspoon baking soda
1/3 cup butter or shortening (melted)
½ cup buttermilk (if dairy products are a problem, use ½
cup rice milk mixed with 1 teaspoon lemon juice)
½ cup chocolate chips
Directions:
Preheat oven to 350F. Mix first 4 ingredients in a food processor. Blend
for 1 minute. Combine dry ingredients in a mixing bowl. When thoroughly
mixed, add to food processor, along w/ the butter and milk. Blend well.
Add the chocolate chips and press "pulse" once or twice. Ladle
the batter into muffin tins lined w/ papers, filling each paper to the
top. Bake for about 12 minutes, or until the muffins are firm to the touch.
Cool and serve. Top with frosting or chocolate drizzles, if desired.
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