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Lancewood Gluten-free Peanut Butter Muffins
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Lancewood Gluten-free Peanut Butter Muffins

Ingredients

250 ml bananas , mashed
185 ml peanut butter
60 g LANCEWOOD® Creamed Smooth Plain Cottage Cheese
2 egg(s)
10 ml vanilla essence
60 ml honey
250 ml gluten-free oat flour
5 ml baking powder
5 ml cinnamon
80 ml chocolate chips

Method

Preheat the oven to 180°C. 

Using a mixing bowl, add the banana, peanut butter, cottage cheese, eggs, vanilla essence and honey together and mix until well combined.

Add the gluten-free oat flour, baking powder, cinnamon and chocolate chips and mix until just combined.

Line a muffin pan with muffin cases. Divide the mixture between the muffin cases.

Bake for 20 – 25 minutes until golden and cooked through.

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