peanut butter banana muffins. (Gluten and lactose free)

Peanut Butter Banana Muffins!

One of the original reasons for starting this blog was my little sister.  She realized that she was dealing with some food sensitivities that were making her very sick, and asked me to come up with some recipes that would help her stay on dietary track to feel better.  Foods she was trying to avoid included, among many others, were wheat, lactose, and all things processed.  This was one of my most successful baking recipes, a muffin that is so moist and dense, it resembles a peanut butter banana brownie!

Start out with the dry ingredients.  In a food processor, thoroughly grind:

 2 1/2 cups of rolled oats

1 1/2 tsp. baking powder

1 1/2 tsp. baking soda

1 tsp. cinnamon

Make sure that the oats are ground to the point of resembling flour.  It won't be quite as fine, but will come close.

Next is the wet ingredients in a medium bowl:

1 cup natural creamy peanut butter

2 eggs 

3/4 cup honey

2 extra overripe bananas

Thoroughly blend the bananas, honey, and peanut butter, then add the dry ingredients.  Beat until well blended.  You don't have to worry quite as much about gluten as with wheat flour, so make sure it's mixed! 

 Plop batter into muffin tins, about 3/4 of the way full, and bake at 400* for 15-20 minutes, until set and slightly browned. You may notice that I added chocolate chips to this batch, and I can totally explain it... I have a 4 year old... and well, don't judge me!