Gluten Free Banana Muffins with Peanut Butter and Nutella
 
 
Serves: 2 dozen muffins
Ingredients
  • 16.25 ounces (3 ¼ cup) AP GF flour blend
  • 1 ½ tsp. xanthan gum
  • 1 tsp. cinnamon
  • 2 tsp. baking soda
  • 2 tsp. salt
  • 4 overripe large bananas (About 15 ounces)
  • 1 cup vegetable oil
  • 14 oz. (2 cups)white sugar
  • 5.25 ounces (¾ cup packed) dark brown sugar
  • 4 large eggs
  • 1 tsp. vanilla extract
  • ⅔ cup warm water
  • ½ cup nutella
  • ½ cup peanut butter
Instructions
  1. Preheat oven to 350℉. Line two muffin pans with muffin liner; then spray liners with cooking spray..
  2. Combine flour, xanthan gum,cinnamon, baking soda and salt in a medium bowl.
  3. In a large bowl, whisk together bananas and vegetable oil. Whisk in sugars. Add eggs one at a time, then whisk in vanilla and water.
  4. Fold dry ingredients into the wet ingredients. Warm the nutella and peanut butter separately in the microwave for about 20 seconds (this will make them easier to swirl). Fill the muffin liners about halfway with the banana bread batter. Swirl or drizzle the melted peanut butter over the top of the batter. Add the rest of the batter to the pans (about a tablespoon of batter per muffin), then swirl/drizzle the warm nutella over the batter. Bake for 20 to 25 minutes, until a toothpick inserted into the center of a muffin comes out clean. Cool on a wire rack before diving in.
Recipe by Allons-Eat! at https://www.allonseat.com/gluten-free-banana-muffins-with-peanut-butter-and-nutella/