From the Kitchen of Gluten-Free Kitchen Fun

Recipe:  Banana Peanut Muffins

I like to make my gluten-free sweet bread into muffins because it's handy for lunches and snacks and seems to bake well using small portions of dough. I created this recipe after working with a banana muffin recipe mentioned in a previous post.



  • 1/2 c. packed brown sugar
  • 1/4 c. dairy-free margarine
  • 1 T. canola oil
  • 2 eggs
  • 1 t.  gluten-free vanilla
  • 1 c. mashed banana
  • 1 1/4 c. brown rice flour
  • 3/4 t. gluten-free baking powder
  • 1/2 t. baking soda
  • 1/4 t. salt
  • 1/4c. chopped peanuts
  • dairy-free mini chocolate chips and extra peanuts for decoration on top, if desired

Preheat oven to 350 degrees F. Line muffin tin with 12 papers and lightly spray.

Cream sugar, oil and margarine until creamy. Whisk in eggs and vanilla. Stir in banana.

Whisk remaining dry ingredients in a separate bowl before adding to banana mixture. Stir into banana mixture just until mixed. Spoon equally into muffin cups. Decorate tops with peanuts and chocolate chips, if desired.

Bake for 18 - 22 minutes or until toothpick comes out clean. Remove to rack to cool. Store in cool place for a day or wrap and freeze.

Note: Butter or margarine may be used in place of the dairy-free margarine if dairy is not a concern for you. No zanthan gum is required for this recipe.

Serves: 12