Gluten Free Banana muffins with mini peanut butter cups
Luckily before this heatwave hit us, I had a chance to make these banana muffins. I usually use nuts for this muffin recipe. I also tried dark chocolate chips. All were fantastic, but I think this tops it. The mini peanut butter cups keep the muffin very moist and just melts in your mouth.
Makes: 12 muffins
1 1/2 cup mashed bananas
3/4 cup sugar
1/4 cup palm shortening
1 teaspoon vanilla extract
1 1/2 cup gluten free flour
1/4 tsp baking soda
1/8 teaspoon salt
1/2 cup mini peanut buttercups
Preheat oven to 350 F. Mix bananas, sugar, eggs, oil, and vanilla extract. Add flour, baking soda, and salt. Stir until dry ingredients are mixed in.
Grease muffin pans. Add batter to pan and sprinkle peanut buttercups on top of muffin. Bake for 20-23 minutes.
Tip: Leave a space in the center of the muffins without the chocolate buttercups so that you can stick a toothpick to check for doneness, without getting chocolate all over the toothpick.