Gluten Free Low Carb Peanut Butter Banana Muffins

Moist delicious healthy muffins that would make the "King" proud!   (Elvis loved his peanut butter and bananas)  and he was right!  The combination is awesome.  Hope you enjoy them too. 

I know some people aren't as crazy about bean flours as I am, so I posted alternative flours for you.  But if you haven't tried bean flour, you should! It's high in protein and low in carbs.  There's no beany aftertaste in these muffins and they are so darn healthy!! 

Gluten Free Low Carb Peanut Butter Banana Muffins

Ingredients:

• 1 1/2 cups gluten free Garbanzo Bean flour  
• 2/3 cup gluten free Tapioca Starch/Flour 
• 1/4 cup honey or sugar free equivalent 
• 15 drops of Vanilla Liquid Stevia, to taste
• 2 teaspoons Clabber Girl Baking Powder  
• 1 teaspoon Xanthum Gum  
• 1/2 cup gluten free Chunky Peanut Butter without sugar
• 1/2 cup unsweetened applesauce
• 1 ripe banana 
• 2 Eggs
• 1 teaspoon Cinnamon
• 1/4 teaspoon Salt

Preheat oven to 350 degrees.  Grease or line muffin tin

Instructions:

1. Whisk together flour, tapioca, baking powder, xanthum gum, cinnamon, and salt.
2. In the large bowl of your mixer add the ripe banana.  Beat for a minute to mash.  Add the rest of the wet ingredients and beat well for another minute
3. Add the dry ingredients to the wet
4. Stir until just moistened.  It's a thick batter, but easily spoonable. If the batter is too thick add a little liquid, like almond milk, a tablespoon at a time.  Too wet of a batter and the muffins won't cook thru.  Don't overstir or you get tough muffins.
   
5. Spoon into 12 lined or greased muffin cups. Bake at 350 degrees for 20-25 minutes or until lightly brown and a toothpick comes out clean.

Allow to cool on a wire rack.  Makes 12 large muffins