1 3/4 c. gluten-free flour mix

1/2 c. brown sugar

1 t. baking soda

2 t. baking powder

3 ripe bananas

1/2 c. peanut butter

1/3 c. olive oil

1/2 c. rice milk, with 1 t. lemon juice

4 t. egg replacer (equivalent to 2 eggs)

4 T. water

Preheat the oven to 350º F.

Puree together bananas, peanut butter, rice milk, olive oil, lemon juice, egg replacer and water in a food processor.

Combine first four ingredients (flour, brown sugar, baking soda, baking powder) in a large bowl. Make a well in the center and pour in the wet ingredients. Stir just until mixed.

Spoon into muffin tins lined with muffin papers and bake for ~25 min.

Celiac.com: Peanut Butter Banana Chocolate Chip Muffins (Gluten-Free)

Yield: 17 muffins (187 calories per muffin)