I found this recipe on one of my favorite pages: petite kitchen. The only thing I changed was that I added 1 tablespoon maple syrup to the batter.
This muffins a gluten free but the batter still is so soft and fluffy. I used organic 100% peanut butter. Since I found this peanut butter in the organic supermarket, I only buy this one because there are many peanut butters that contain sugar. Just to let you know: we are now on Instagram. Our username is: causebakingmakeshappy. If you want us to see how you did with your recipes, simply tag: #bakingmakeshappy or #causebakingmakeshappy . On this account we inform you about upcoming posts. (:
260g organic peanut butter (100% peanuts)
1 teaspoon baking soda
1 teaspoon apple cider vinegar
1 tablespoon maple syrup
40g shredded coconut
1 teaspoon pure vanilla powder
2 tablespoons (or more) melted organic coconut oil
1 tablespoon maple syrup or golden sugar
Preheat the oven to 180 degree.
Place peanut butter, bananas, maple syrup and eggs in a bowl. Combine vinegar and baking soda and add to the other ingredients. Mix well until smooth.
Spoon the batter into the muffin tin, filling each cup 3/4 full.
For the crumble, place all the ingredients in a bowl. Mix well. Top each muffin with 1 tablespoon crumble. Bake for 10 minutes.