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
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.
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