RECIPE TIME! I adore muffins and who can blame me. They’re perfectly portioned and can be anything you want. So what I wanted was cinnamon peanut butter banana muffins. Reminiscent of the sandwiches I used to eat before I swore off bread (wheat) full time. They’re moist, delicious, and I could eat the whole tray but Kozak usually beats me to it. He’s my form of portion control. Y’all try them out and let me know what you think. No refined sugars and kiddo friendly!
Cinnamon Peanut Butter Banana Muffins
1 cup brown rice flour
1 tsp baking soda
½ tsp ground cinnamon
1 ripe mashed banana
¼ cup unsweetened apple sauce
1/8 cup milk (almond, coconut, skim)
1/8 cup pure maple syrup or honey
1 egg white (3 tbsps)
Natural peanut butter
Thin slices of banana, about half a banana
In a bowl, combine the 3 dry ingredients and whisk until well mixed. In a separate bowl, mash a ripe banana and add all of the wet ingredients mixing until combined. Next, fold the wet ingredients into the dry until a batter is formed. Grease a muffin tin with coconut oil or spray with a non-stick cooking spray and fill the tin about ¼ of the way full. Add a ½ teaspoon of peanut butter to the middle of the batter and cover with additional batter. Add a thin slice of banana right into the batter.
Bake at 350 degrees for 15 minutes or until your muffins pass the toothpick test.
9 Servings
Amount Per Serving
Calories 110.0
Total Fat 2.4 g
Saturated Fat 0.5 g
Polyunsaturated Fat 0.2 g
Monounsaturated Fat 0.2 g
Cholesterol 0.0 mg
Sodium 168.1 mg
Potassium 113.3 mg
Total Carbohydrate 20.1 g
Dietary Fiber 1.5 g
Sugars 5.1 g
Protein 2.5 g
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