I LOVE peanut butter.  If you follow my recipes, you'll notice that I try to make a peanut butter version of almost everything.  This recipe for banana peanut butter muffins uses peanut butter as the fat base in the cake instead of oil or butter, which makes in a perfect wholesome breakfast option.  I love sending my son to school with these muffins because I feel good about him eating them and he just loves them.  I like my muffins a little less sweet so when I make this recipe, I only use 1/4 cup brown sugar.  

Gluten Free Breakfast Banana Peanut Butter Muffins

Makes 12 cupcake sized muffins

1 3/4 cups Blends by Orly Sydney Blend
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon fine salt
1 cup smooth or chunky peanut butter
1/2 cup packed light brown sugar
1/2 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
3 very ripe bananas, mashed

Preheat the oven to 350 degrees F. Line 12 cupcake trays with cupcake holders or spray the tin with oil spray.   

Mix: Whisk together the flour, baking soda, cinnamon and salt in a medium bowl.  Beat together the peanut butter, brown sugar and granulated sugar with an electric mixer on medium-high speed in a large bowl until smooth. Beat in the egg and vanilla, then fold in the mashed banana. Add the flour mixture, and beat on medium-low until just combined (it's OK if there are some lumps).

Bake: Transfer the batter to the prepared loaf pan, and bake until the bread is golden brown and has split at the top and a toothpick inserted in the center comes out clean, 1 hour 10 minutes to 1 hour 20 minutes. Run a knife around the edges, and let cool completely in the pan on a rack. (You can tent the bread with foil if it begins to brown too quickly.)  The bread can be stored at room temperature in an airtight container for up to 3 days.