Name: Gluten-free muffins recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: Makes: 12
Ingredients: 150g butter, softened; 150g caster sugar; 2 eggs, separated; 1/2tsp salt; 1tsp gluten free baking powder; 75g gluten free oats, blitzed to fine powered; 100g Doves Farm gluten free plain flour; 2 bananas mashed; 1tsp vanilla bean paste; 1tbsp rum (or milk); 4tbsp peanut butter; 150g milk chocolate chips

By Rose Fooks

published 7 October 2021

in Recipes

Make these mouthwatering gluten-free muffins with peanut butter, chocolate, banana, and a cheeky tablespoon of rum.

Bursting with flavour, these gluten-free muffins are ready in under 30 minutes. The nutty peanut and rich chocolate chips pair perfectly together. The rum gives these muffins a warm undertone and the oats make them dense. By far one of our favourite gluten-free recipes.

Ingredients

150g butter, softened
150g caster sugar
2 eggs, separated
1/2tsp salt
1tsp gluten free baking powder
75g gluten free oats, blitzed to fine powered
100g Doves Farm gluten free plain flour
2 bananas mashed
1tsp vanilla bean paste
1tbsp rum (or milk)
4tbsp peanut butter
150g milk chocolate chips

WEIGHT CONVERTER

I want to convert...

grams

cups

Method

Heat the oven to 180C, Gas 4.
Cream the butter, add the sugar and beat until light and fluffy, gradually mix in the egg yolks and then the all the other ingredients apart from the egg whites. Whisk the egg whites to peaks and fold through the mixture.
Spoon into the cases and bake for 30mins until they spring back to the touch.

Top tips for making gluten-free muffins

While we love the boozy twist to these muffins, they're not exactly child-friendly. If you're cooking for little ones, don't forget to swap out the rum for milk.

You might also like...

Blueberry muffins

Banana muffins

Chocolate muffins

Rose Fooks is Deputy Food Editor at Future Publishing, creating recipes, reviewing products and writing food features for a range of lifestyle and home titles including GoodTo and Woman&Home. Before joining the team, Rose obtained a Diplome de Patisserie and Culinary Management at London’s Le Cordon Bleu. Going on to work in professional kitchens at The Delaunay and Zedel.