Peanut Butter Banana Chocolate Chip Muffins (Gluten-Free)
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 so they can begin to live happy, healthy gluten-free lives. Celiac.com was the first site on the Internet dedicated solely to celiac disease. In 1998 I created The Gluten-Free Mall, Your Special Diet Superstore!, and I am the co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.View all articles by Scott Adams
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
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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