Gluten Free Double Chocolate Peanut Butter Banana Muffins (or Loaf)

By Cdreamgirl

Ingredients

• 1 cup Only Oats pure whole grain oat flour
• 1/3 cup cocoa powder
• 1/3 cup sorghum flour
• 1/4 cup tapioca starch
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon xanthan gum
• 1/2 teaspoon salt
• 1 cup mashed overripe bananas (about 3 medium)
• 1/2 cup brown sugar, packed
• 1/2 cup sour cream or plain yogurt
• 1/3 cup oil
• 1/3 cup peanut butter or nut-free butter (Wowbutter worked great)
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup semi-sweet chocolate chips

Details

Servings 12
Adapted from thebakingbeauties.com

Preparation

Step 1

Instructions

Preheat the oven to 350 degrees F. Lightly grease a 12 cup muffin tin. Set aside.

In a large bowl, whisk together the oat flour, cocoa powder, sorghum flour, tapioca starch, baking powder, baking soda, xanthan gum, and salt.

In another bowl, mix together the bananas (I like to mash mine with a potato masher), brown sugar, sour cream, oil, peanut butter, eggs, and vanilla until combined.

Pour the wet ingredients into the dry ingredients and stir just until blended. Stir in the chocolate chips.

Divide the batter between the 12 muffin cups.

Bake in preheated oven for 20-22 minutes, or until a toothpick inserted into the middle of a cupcake comes out clean.

Let muffins sit in the tin for a few minutes, before gently removing them to a wire cooling rack to cool completely. Store in an air-tight container in the fridge. Allow to come to room temperature before serving.

Instructions