Difficulty: Easy - for beginners
1 cup (130g) fine rice flour
1/2 cup (75g) gluten free cornflour
1/2 cup (60g) tapioca flour
1 tsp bicarb soda
2 tsp gluten free baking powder
1 tsp xanthan gum (optional)
40g unsalted butter, melted
5 Tbsp (110g) crunchy peanut butter
200g gluten free vanilla yoghurt
11/4 cup (275g) sugar
1 medium ripe banana roughly chopped
12 pieces dried banana chips
2 Tbsp peanut butter, extra
Preheat oven to 170c. Grease deep 12 muffin pan
Sift flours, bicarb soda, baking powder, and xanthan gum into a large bowl, mix together well.
In a medium mixing bowl, combine melted butter, peanut butter, yoghurt, eggs and sugar. Add this mix into sifted flours. Mix well with electric beaters. Stir through chopped banana pieces.
Pour muffin mix evenly into muffin pans. Cook for 12-15 minutes or until golden brown and skewer comes out clean when inserted into the centre of the muffin. Cool on wire rack. When cool, top with dollop of peanut butter and a dried banana chip.