These gluten free muffins are flavoured with peanut butter, chocolate and banana and make the perfect little breakfast treat. The kids will love eating these gluten free muffins and they are so easy to make that they could get involved with the baking too. The gluten free muffins only take 30 minutes to cook in the oven so they can be whipped up in the morning and on the table to be enjoyed by your friends and family in no time at all. If you want to give the gluten free muffins a boozy adult twist, stick with the rum in the recipe or swap it out for milk to make it family-friendly.
- 150g butter, softened
- 150g caster sugar
- 2 eggs, separated
- 1/2tsp salt
- 1tsp gluten free baking powder
- 75g gluten free oats, blitzed to fine powered
- 100g Doves Farm gluten free plain flour
- 2 bananas mashed
- 1tsp vanilla bean paste
- 1tbsp rum (or milk)
- 4tbsp peanut butter
- 150g milk chocolate chips
Heat the oven to 180C, Gas 4.
Cream the butter, add the sugar and beat until light and fluffy, gradually mix in the egg yolks and then the all the other ingredients apart from the egg whites. Whisk the egg whites to peaks and fold through the mixture.
Spoon into the cases and bake for 30mins until they spring back to the touch.
Top tip for making Gluten free muffins with peanut butter, chocolate and banana
You can buy cases or make your own like we did, simply cut circles of baking paper cut 3 slits and press into the muffin tray.