Gluten Free Peanut Butter And Banana Muffins

I personally am not a fan of banana's ! But i baked these as a thank-you to my friend who is Gluten-Free and also loves the banana and peanut butter combo . So i'll have to rely on what other people have said about them ; my mum said she loved them ,they weren't too sweet so are great as a breakfast muffin ,and they gave the kitchen a lovely smell for hours.

As these muffins are made from fresh fruit i'd say they are probably best if you eat them within 2-3 days .

(Apologies for some of the odd weights , i converted from cups)

Makes 12 Muffins.

250g Crunchy Peanut Butter
3 eggs
2 ripe banana's mashed
43g Coconut Flour
50g Caster Sugar
60ml Almond Milk
3/4 tsp Baking Powder
1 tsp Vanilla Extract

Method

Line a Muffin tin with 12 paper cases and set your oven to 180 or gas mark four and set aside.

In a large bowl mix the crunchy peanut butter , eggs and mashed bananas. Mix these together thoroughly either using a wire whisk or an electric mixer. Then add the rest of the ingredients and combine.

Divide the mixture between the muffin cases equally and then bake for between 20-25 minutes. Remove from the oven set on a wire rack to cool and then enjoy your hard work ! :)