GF Peanut Butter Banana Muffins

Great for breakfast on the go.  I often make these in mini-muffin size for my kids; perfect to give them 2 or 3 to eat in the car on the way to school on mornings where we're running late.  The hubby likes the full size muffins to take to work.

Gluten-Free Peanut Butter Banana Muffins

Makes 2 dozen muffins

Ingredients:

• 1 cup all-natural peanut butter
• 1.5 cups sugar
• 4 eggs
• 4 ripe bananas, mashed
• 1 tablespoon vanilla extract
• 2 teaspoons salt
• 4 teaspoons baking powder
• 1 teaspoon baking soda
• 1/4 cup arrowroot starch
• 2.5 cups gluten-free oat flour
• 1.5 cups semi-sweet chocolate chips (optional)

Directions:

• Pre-heat oven to 350 degrees F.  Line two 12-count muffin tins with paper liners.
• In a large mixing bowl, combine the peanut butter and sugar on medium speed.  Add the eggs and mix.  Add the bananas and mix.  Add the vanilla extract, salt, baking powder and baking soda and mix until well blended.  
• Add the arrowroot starch and oat flour and mix again until well blended.  Batter will be of similar consistency to pancake batter.
• Add the chocolate chips and mix to combine.
• Fill muffin tins about 3/4 of the way up.
• Bake for 25 minutes until golden brown.
• Remove from oven and let the muffins sit for 10 minutes before transferring to a cooling rack.