Gluten Free Peanut Butter Kiss Muffins

Gabe has been asking for muffins for at least a week now. I’ve been putting it off for too long but now, it’s muffin day. However, I really needed to get to the store for groceries but Paul had the car. The kids lucked out, they didn’t get the normal fruit and vegetable filled muffins I usually make. I had just made peanut butter yesterday so I at least new what direction I could take the muffins. I saw 11 chocolate kisses in the pantry that needed a home before I continued to eat them all by myself during the kids' nap time.

The muffins were a little gooey, I don’t know if that’s because of my guessing game with the gluten free flour or if they needed a few more minutes in the oven but the kids and I liked them just the way they were. I even offered it up and ate the one muffin without the kiss in it since I only had 11 kisses. Ah, what us mom’s sacrifice.

Gluten Free Peanut Butter Kiss Muffins

makes 12 muffins

Wet Ingredients

2 bananas

¼ c agave nectar

¼ c brown sugar

1 egg

1/3 c almond milk (or other milk alternative)

½ c peanut butter

½ c greek yogurt, I used vanilla flavored

Dry Ingredients

1 c coconut flour

½ c almond meal

¼ c oats

½ t xanthan gum

1 t baking powder

1 t baking soda

¼ t salt

1 t cinnamon

12 chocolate kisses

Preheat 375º.

Mix banana, agave nectar, sugar and egg until smooth. Add in almond milk, peanut butter and yogurt.

In a separate bowl mix all dry ingredients. Add them to the wet ingredients little by little.

Spray and flour your muffin pan. Fill each muffin ½ way full. Add your Hershey kiss. Top with mixture so each muffin is ¾ full.

Bake 14 minutes. Mine were a little doughy but they were very good. I may try a few more minutes next time.