Gluten-Free Peanut Butter Banana Bread Muffins are moist, dense, healthy and delicious. They use sorghum flour, a small amount of brown sugar, and no oil or butter. Just one for breakfast is an easy and filling solution to you midmorning snack attack.

Without a doubt in my mind, these peanut butter banana bread muffins are hands-down the best muffins I have ever made! Studded with toasted pecans and topped with a drizzle of warm peanut butter, each bite was more delicious than the last (and I took alot of bites!). Plus, there is no wheat for those of you on the lookout for gluten-free baking recipes and no oil or butter — the heart-healthy fat from the peanut butter is all you need to provide moisture, flavor, and that mouthfeel you expect from muffins.

I make muffins a few times a month but usually make mini muffins since the smaller size is friendlier for the girls’ little hands. However, as you can see in the picture below, the size didn’t stop Frances–she wolfed down 2 for breakfast which was pretty amazing since Brent and I were each stuffed after 1! Plus, I recently received samples of all-purpose sorghum flour mix which is naturally gluten free and measures exactly the same as standard all-purpose flour.

Gluten-Free Peanut Butter Banana Bread Muffins

(Just a note that if you don’t have 2 very ripe bananas on your counter, follow my super simple trick to ripen bananas in the oven in under 30 minutes!

After doing a little searching online, I found this Skinny Peanut Butter Banana Muffin by Sally’s Baking Addiction that replaced oil with Greek yogurt, used a relatively small amount of sweetener and had awesome review, I thought I would use this as a base idea and give it my own special twists like swapping all purpose flour for gluten-free all purpose sorghum flour, adding toasted pecans, and using vanilla Greek yogurt.

To say that I was pleased is an understatement! I wasn’t really sure what the all-purpose sorghum flour would do to the taste and texture and thankfully, it did nothing but make this muffin a superstar in my collection of muffins.

All-Purpose Sorghum Flour Mix

For those wondering more about the all-purpose sorghum flour I used, here’s quick note…sorghum is a naturally gluten-free ancient grain that is actually the 5th most important cereal grain in the world. It has a dense texture similar to wheat when ground into a flour, a neutral flavor, and is high in dietary fiber.

I have two brands of all-purpose sorghum flour, Nu Life and Wondergrain, but for this recipe I used Nu Life. I’ll definitely be repeating with Wondergrain and will update when I do. Interestingly, both all-purpose sorghum flours had a different mix of ingredients. Note though that this is the all-purpose mix from both brands so it has been specially formulated to be used in place of wheat flours 1:1. There are other whole grain sorghum flours on the market that don’t have additional ingredients so I’ll have to try those for this recipe too sometime soon.

If you look at the nutrition labels, note that the Nu Life is for 30g and the Wondergrian for 100g. I’ve done a little rough math for you so you’ll see how these 2 brands compare for 1/4 cup or about 30g.

• Nu Life All Purpose Flour Mix: whole grain sorghum flour, potato starch, tapioca starch, xantham gum

• Wondergrain All Purpose Flour Mix: rice flour, sorghum flour, tapioca starch, quiona flour, guar gum (1/4 cup about 30g = 112 cals, 18g carb, 1.8g fiber, 2g protein)

GLUTEN-FREE PEANUT BUTTER BANANA BREAD MUFFINS

If you haven’t gotten the impression that I REALLY love this recipe yet then now is the time for me to tell you just one last time that it was so stinking good! Be on the lookout for me these again (and again). I’ll share some alternatives on my Instagram when I make them. I’m wondering about making mini muffins, mini loaves, or a full loaf as well as subbing in some other add-ins (other nuts, chocolate chips, etc). Can’t wait to keep you posted!

Get the recipe below! And definitely let me know if you’ve tried these all-purpose sorghum flour mixes and what you like to make with them. I’ll make sure to share more recipes as I continue to experiment with different ancient grain flours.

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Gluten-Free Peanut Butter Banana Bread Muffins

• Author: Holley Grainger
• Prep Time: 10 minutes
• Cook Time: 17 minutes
• Total Time: 27 minutes
• Yield: 10 muffins 1x

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Description

Moist, dense and packed with flavor, these Peanut Butter Banana Bread Sorghum Muffins are a delicious gluten-free, fiber- and protein-packed breakfast options that will leave you feeling full all morning long.

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Ingredients

• 2 very ripe large bananas
• 1/3 cup packed dark brown sugar
• 1/2 cup low-fat vanilla Greek Yogurt
• 1 large egg
• 1/3 cup milk
• 3/4 cup creamy all-nautral peanut butter (divided, like Smuckers)
• 2 teaspoons vanilla extract
• 1 3/4 cups sorghum all purpose flour (like Wondergrain or NuBake)
• 1/3 cup toasted chopped pecans
• 1 teaspoon ground cinnamon
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/4 teaspoon salt

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Instructions

1. Preheat oven to 425F degrees. Spray 12-count muffin pan with nonstick spray.
2. In a medium bowl, mash banana with a fork until there are no lumps then whisk in brown sugar, yogurt, egg, and milk and mix until combined. Whisk in the 1/2 cup peanut butter and vanilla extract until smooth and thick. Set aside.
3. In a separate large bowl, whisk the flour, cinnamon, baking soda, baking powder, salt, and pecans. Pour the wet ingredients into the dry ingredients and gently mix until combined.
4. Fill the muffin cups 3/4 full to all the way full. Bake for 5 minutes at 425F degrees. Keeping the muffins in the oven, reduce the oven temperature to 350F and continue to bake for 12 more minutes or until a toothpick inserted in the center comes out clean.
5. Melt 1/4 cup peanut butter in a small microwave-safe bowl for 20 seconds. Drizzle muffins with melted peanut butter.