Posted by Tari Pie on Jan 26, 2011
I came up with this recipe for two reasons. One, I was shopping at TJ's, saw the Peanut Flour, and impulse buying won. Even though I had no idea what I was going to do with it. Two, once I got home and realized it was gluten-free, I got very excited. One of my best friends has two kids that are gluten-free and I love to help her find new recipes. So, Jay, this is for you!
1 ¼ cup Peanut Flour (I found it at Trader Joe’s)
1 tsp Baking Soda
½ tsp Salt
½ tsp Ground Cinnamon
½ cup (one stick) Unsalted Butter
1 cup packed Dark Brown Sugar
1 large Egg, unbeaten
1 cup Mashed Banana
Pre-heat oven to 350° and line 12 muffin tins.
Put Flour, Soda, Salt, and Cinnamon in bowl together. Whisk lightly with a whisk to disperse lumps. (Don’t try to use actual sifter, the peanut flour tends to lump together and clog it up.)
In another bowl, cream Butter well and gradually blend in Sugar. Add Egg & beat until fluffy. Stir in Banana.
Divide among 12 muffin tins, approx ¾ full. Bake 22-25 minutes.
They will turn dark brown, so check until a toothpick inserted in the center of a muffin comes out clean. Cool on Rack.
Per muffin: Calories: 200, Fat: 10, Carbs: 26, Sugar: 21