Lynn's Kitchen Adventures (All Posts)

Gluten Free Peanut Butter Banana Muffin Recipe

Lynn — Tue, 03 Mar 2026 22:25:04 +0000

Peanut butter and bananas are combined in this delicious gluten free peanut butter banana muffin recipe.

Kids and adults will love these gluten free peanut butter banana muffins.

Peanut butter and bananas are a classic combination. They just go together so well. Both peanut butter and bananas also work great in gluten-free baking.

Both bananas and peanut butter add moisture to a recipe. The added moisture and extra flavor help both the taste and texture of gluten-free muffins.

For this recipe, I adapted my small batch gluten-free banana muffin recipe by making a full batch and adding peanut butter.

The result is a delicious gluten free peanut butter banana muffin.

Ingredients

Bob’s Red Mill 1-to-1 Gluten-Free Flour Blend. Other brands may work, but only Bob’s Red Mill has been tested.
cornstarch
baking powder
baking soda
salt
eggs
sugar
ripe bananas
vanilla extract
oil
peanut butter

Yield: 12 muffins

Gluten Free Peanut Butter Banana Muffins

Peanut butter and bananas are combined to make this delicious gluten free muffin.

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

2 cups Bob's Red Mill 1 to 1 Gluten Free Flour Blend, see not below
4 tablespoons cornstarch
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 eggs
1 cup sugar
3 ripe bananas mashed
1 teaspoon vanilla
1/2 cup oil
1/2 cup peanut butter

Instructions

Preheat oven to 350 degrees.
Grease a 12 cup muffin pan or line with muffin liners
In a bowl, combine gluten-free flour, cornstarch, baking powder, baking soda, and salt. Set aside.
In another bowl, cream together egg, sugar, oil, and peanut butter.
Add in bananas and vanilla. Mix well.
Stir in flour mixture just until combined.
Scoop batter into muffin pan. This makes twelve muffins.
Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
Let cool in the pan for 3-4 minutes, then transfer to a wire rack to finish cooling.

Notes

This recipe was tested with Bob's Red Mill Gluten Free 1 to 1 Blend. Other blends may work, but they have not been tested.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 441Total Fat: 17gSaturated Fat: 2gUnsaturated Fat: 15gCholesterol: 31mgSodium: 426mgCarbohydrates: 66gFiber: 3gSugar: 25gProtein: 8g

Nutritional values are approximate and aren't always accurate.

More Gluten Free Muffin Recipes

Leftover Peanut Butter Banana Muffin Recipe with Gluten Free Option

Double Chocolate Gluten Free Banana Muffins

Gluten Free White Chocolate Raspberry Muffins

The post Gluten Free Peanut Butter Banana Muffin Recipe appeared first on Lynn's Kitchen Adventures.

Menu Plan March Week 1

Lynn — Sat, 28 Feb 2026 10:25:00 +0000

This is the time of year that I have trouble making a menu plan because the weather is all over the place. Some days we have soup weather and some days we have grilling weather.

I know that it not the case in many areas, but in Oklahoma and in much of the southern part of the U.S. the weather can be all over the place this time of year.

Here is this week’s menu plan.

Menu Plan March Week 1

Chocolate banana bread, waffles, muffins, and more are on this week's menu plan.

Martha Stewart's Applesauce Muffins

Martha Stewart's Applesauce Muffins are an easy and delicious old-fashioned recipe. It includes directions for making gluten-free.

Mom's Overnight Waffles

A family favorite for close to fifty years.

Tuna Melt Quesadilla

Make dinner quick and easy with these tuna melt quesadillas.

Creamy Crock Pot Chicken Chili

Creamy Crock Pot Chicken Chili is a simple and delicious dinner.

5 Ingredient Freezer Burritos

5 Ingredient Freezer Burritos are easy to make. They are also so much better than the kind you buy from the store.

Asian Meatballs

Asian meatballs are a delicious way to change up meatballs. They can be served as is or over rice or noodles.

Beef Taco Skillet

Change up taco night with this beef taco skillet.

Martha Stewart's Chocolate Sour Cream Banana Bread

Martha Stewart's Sour Cream Banana Bread made better with chocolate!

The post Menu Plan March Week 1 appeared first on Lynn's Kitchen Adventures.

Gluten Free Menu Plan March Week 1

Lynn — Sat, 28 Feb 2026 10:20:00 +0000

Here is this week’s gluten free menu plan. I made notes next to the ingredients that need to be gluten free, but as always read labels to make sure that the ingredients are safe for your family.

Gluten Free Menu Plan March Week 1

Delicious gluten free meals for the week..

Gluten Free Chocolate Banana Bread

Gluten free banana bread so good that no one will know that it is gluten free.

Peanut Butter Granola Recipe

Peanut Butter Granola is an easy four ingredient homemade breakfast.

Gluten Free Egg Roll In a Bowl - Gluten Free Kitchen Adventures

Photo Credit: gfkitchenadventures.com

All the flavors of an egg roll in a one pot dinner.

Gluten Free Soda Bread with Cheese

Photo Credit: gfkitchenadventures.com

A classic recipe made gluten free. So good that you will not know that it is gluten free.

Pizza Chicken

Cheese, tomato sauce, pepperoni and chicken are all combined in this easy to make kid friendly meals.

Chili Relleno Casserole

Chili Rellenos made easy with chili relleno casserole.

Breakfast Sausage Chili

Breakfast is an easy and delicious way to change up chili night.

Gluten Free Carrot Cake - Gluten Free Kitchen Adventures

Photo Credit: gfkitchenadventures.com

A classic carrot cake made gluten free.

Flourless Chocolate Chip Oatmeal Cookies

Photo Credit: gfkitchenadventures.com

A gluten free cookie so good that no one will know that it is gluten free.

The post Gluten Free Menu Plan March Week 1 appeared first on Lynn's Kitchen Adventures.

Leftover Oatmeal Peanut Butter Muffins

Lynn — Thu, 26 Feb 2026 01:04:28 +0000

If you have leftover oatmeal from breakfast earlier this week, these Leftover Oatmeal Peanut Butter Muffins are the perfect treat to make.

This recipe is adapted from my mom’s leftover oatmeal muffin recipe, which she has been making for probably 50 years.

These leftover oatmeal peanut butter muffins are a muffin that kids and adults will love.

They work great for breakfast, snacks, lunchboxes, and even dessert.

They work great warm or cold, although I do prefer mine warm from the oven or reheated in the microwave.

These leftover oatmeal peanut butter muffins with chocolate chips are a dense, healthier type of muffin.

Well, they contain chocolate chips, so they are not exactly healthy, but they are not a light and fluffy bakery-style muffin. They are, however, delicious!

If you don’t have leftover oatmeal, you can just make oatmeal, let it cool, and use it in the recipe.

If you eat gluten free be sure to use gluten free oats.

Ingredients

cooked oatmeal, old fashioned oats work the best, if gluten free use gluten free oats, if you don’t have leftover oatmeal, make oatmeal and let it cool then use in recipe
eggs
sugar
brown sugar
baking soda
flour or Bob’s Red Mill 1 to 1 gluten free blend works for a gluten free version
peanut butter
chocolate chips, optional but good

Yield: 18 muffins

Leftover Oatmeal Peanut Butter Muffins

Don't throw out your leftover oatmeal. Instead, make these leftover oatmeal peanut butter muffins.

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

3 cups cooked oatmeal, old fashioned oats work the best, if gluten free use gluten free oats
2 eggs
1 cup sugar
1 cup brown sugar
1 teaspoon baking soda
1 1/2 cups flour, Bob's Red Mill 1 to 1 gluten free blend works for a gluten free version
1/2 cup peanut butter
1 chocolate chips, optional but good

Instructions

In a large bowl, mix all ingredients together. This really is a forgiving recipe, and it doesn't matter the order that you put the ingredients in; just place them all in a large bowl.
Stir until well combined.
Scoop batter into a greased muffin pan, filling each muffin cup 3/4 full.
Bake at 375 degrees for 18-20 minutes.
Serve warm, cold, or reheat to serve.

Notes

The gluten free version of this recipe was tested with gluten free oats and Bob's Red Mill 1 to 1 Gluten Free Flour Blend.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 400Total Fat: 8gSaturated Fat: 2gUnsaturated Fat: 6gCholesterol: 21mgSodium: 135mgCarbohydrates: 75gFiber: 5gSugar: 30gProtein: 10g

Nutritional values are approximate and aren't always accurate.

More Muffin Recipes

Chocolate Chip Muffins

Apple Muffins

Pancake Sausage Muffins

Peanut Butter Muffins

Small Batch Gluten Free Banana Muffins

The post Leftover Oatmeal Peanut Butter Muffins appeared first on Lynn's Kitchen Adventures.

Menu Plan February Week 4

Lynn — Sat, 21 Feb 2026 10:24:00 +0000

This week’s menu plan includes one of my favorite weekend breakfast treats. It is great for breakfast or for dessert.

Here is this week’s menu plan.

Menu Plan February Week 4

Quick and easy meals for the last week of February.

Peanut Butter Banana Baked Oatmeal

Peanut Butter Banana Baked Oatmeal is a quick and easy breakfast your family is sure to love!

Cinnamon Roll Muffin Cake with gluten free option

Cinnamon Roll Muffin Cake is easy and delicious. It can also be made gluten free!

Eggs and Sausage { Freezer Friendly and Make Ahead Breakfast Idea}

Eggs and sausage are a great make-ahead freezer-friendly breakfast.

Freezing Fried Rice

Fried rice is an easy freezer meal. It works great for easy lunches and dinners.

Instant Pot Macaroni and Cheese

Instant Pot Macaroni and Cheese makes homemade mac and cheese easy.

One Pot Stove Top Macaroni and Cheese

One pot stove top macaroni and cheese is an easy recipe that uses only five basic ingredients.

Chicken Pot Pie Soup

The flavors of chicken pot pie in the form of soup. So good!

Oven Tacos

A family and reader favorite for over ten years.

Triple Chocolate Brownie Cookies

Triple Chocolate Brownie Cookies are part brownie and part cookie and 100% delicious!

The post Menu Plan February Week 4 appeared first on Lynn's Kitchen Adventures.

Gluten Free Menu Plan February Week 4

Lynn — Sat, 21 Feb 2026 10:16:00 +0000

Here is this week’s gluten free menu plan. I made notes next to the ingredients that need to be gluten free, but as always read labels to be sure that the ingredients are safe for your family.

Gluten Free Menu Plan February Week 4

Gluten Free Menu Plan for the third week of February.

Peanut Butter Baked Oatmeal

Peanut Butter Baked Oatmeal was the first baked oatmeal recipe that I developed. It turns oatmeal haters into oatmeal lovers. Use gluten free oats for gluten free version.

Gluten Free Double Chocolate Muffins

If you love the gluten free chocolate muffins by the famous gluten free brand you will love this copycat version.

Gluten Free Pancake Mix Recipe

Make gluten-free pancakes at home with this homemade gluten-free pancake mix.

Gluten Free Pop Up Pizza Pie

An easy kid friendly gluten free dinner recipe that kids and adults will love.

Easy 5 Ingredient Chili

Five ingredients are all you need to make this simple chili recipe.

Eggs and Rice with Soy Sauce

A simple and inexpensive breakfast or breakfast for dinner.

Cheesy Salsa Verde Chicken

Quick and easy five-ingredient dinner! Gluten free and easy to make.

Spaghetti with Simple Tomato Sauce

Skip the jar of sauce and make this spaghetti with simple tomato sauce.

Buttered Rice with Ground Beef

Buttered Rice with Ground Beef is a simple frugal dinner that your family is sure to love.

Gluten Free Brownie Bites

Little bites of rich and fudgy brownies.

Cherry Double Chip Cookie Recipe

A cherries are added to these easy to make gluten free chocolate chip cookies.

The post Gluten Free Menu Plan February Week 4 appeared first on Lynn's Kitchen Adventures.

Gluten Free Sourdough Sandwich Bread

Lynn — Wed, 18 Feb 2026 17:49:24 +0000

This gluten free sourdough sandwich bread is the perfect sourdough bread for making sandwiches.

This recipe has been years in the making. I have adjusted the recipe and tried different things, and finally got what we think is the perfect gluten free sourdough sandwich bread.

Years before I went gluten free I made regular sourdough. A couple of years ago, I started experimenting with gluten-free starter. After a lot of experimenting, I am finally sharing some gluten-free sourdough recipes.

I am starting with gluten-free sourdough sandwich bread, which is one of my favorites. It is also a recipe that is so good everyone can enjoy it.

Yes, gluten free bread can be delicious. My husband, who does not have to eat gluten-free, eats this bread all the time.

Let me start by saying that this isn’t a true sourdough bread. It contains sourdough starter, but since it also contains yeast, it is not a true sourdough. I also do not let the dough rise for an extended period.

I call this a sourdough sandwich bread because it contains sourdough starter, but I know that it is not a true sourdough. It is, however, delicious!

This recipe also uses individual gluten-free flours, not a gluten-free blend.

I experimented with this recipe for over a year. I tried different blends and different individual flours. The gluten-free blends I tried, including my favorite, Bob’s Red Mill 1 to 1 Blend, had a slightly gummy texture. They just weren’t quite right. They were okay, but not good enough to share with you.

Once I started experimenting with the individual flours and added some whole-grain gluten-free flours, the results were amazing.

I have a gluten-free sandwich bread that I love and have made for years, but this one is my new favorite. This is the only bread I now make for sandwiches.

That is how good this gluten free sourdough sandwich bread is.

Look at the texture of that gluten free sandwich bread!

It makes the best gluten-free toast, sandwiches, French toast, and more.

If you have a gluten free sourdough starter, this is a recipe that you need to make.

I do want to say that although this bread is delicious, I would not consider it a beginner gluten-free recipe unless you have a lot of bread-baking experience.

If you have baked a lot of bread in the past, you will probably do fine making this as long as you remember that gluten free dough is totally different than regular dough. It has a very different texture since it doesn’t have the gluten.

So if you are new to gluten-free and have not done a lot of gluten-free baking, you might want to wait to make this recipe until you have more gluten-free baking experience.

This is what the gluten free soughdough sandwich bread dough looks like. It is a lot wetter and stickier than regular dough.

It also doesn’t really shape into a loaf. You just dump and spread it into the bread pan.

However, it does rise up into a nice loaf.

And after it bakes, it makes a beautiful loaf of gluten-free bread.

Ingredients

active dry yeast
water
oil, canola or vegetable oil, but olive oil works too
sugar
egg
fed/active gluten free sourdough starter
salt
xanthan gum
white rice flour
brown rice flour
teff flour
sorghum flour
potato starch
tapioca starch
whole psyllium husk

Yield: 1 loaf

Gluten Free Sourdough Sandwich Bread

The best gluten free sourdough bread for making sandwiches.

Prep Time 20 minutes

Cook Time 30 minutes

Additional Time 1 hour

Total Time 1 hour 50 minutes

Ingredients

1 tablespoon active dry yeast
1 3/4 cups warm water (about 110 degrees)
1/3 cup oil, canola or vegetable oil
1/4 cup sugar
1 egg
1 cup fed/active gluten free sourdough starter
1 teaspoon salt
1 tablespoon xanthan gum
1 cup white rice flour
1/2 cup brown rice flour
1/4 cup teff flour
1/4 cup sorghum flour
3/4 cup potato starch
1/3 cup tapioca starch
1 1/2 tablespoon whole psyllium husk

Instructions

In the bowl of a mixer, dissolve yeast in warm water. Add sugar and let sit for about 5 minutes.
Add egg, oil, and gluten free sourdough starter. Mix until combined.
In a separate bowl, combine the remaining ingredients. I whisk them together so that they are well combined.
Slowly add the flour mixture to the yeast mixture. Mix using the dough hook of an electric mixer.
Mix for about 5 minutes, scraping down the sides of the bowl a few times. You do not knead this like regular bread dough, but it does need to be mixed well. I have found about 5 minutes is a good time. It is really sticky you can add a 2 or so more tablespoons of rice flour if needed, but it will not be the same texture as regular yeast dough.
Spread dough into a greased loaf pan.
Cover with a kitchen towel and let rise for about 1 hour.
Bake at 375 for 30 – 32 minutes.
Remove from pan and let cool on wire cooling rack.
Let cool completely before slicing.

Notes

I used Bob's Red Mill Xanthan gum, rice flour, teff flour, and sorghum flour, and tapicoa flour. Other brands may work, but the texture may vary.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 389Total Fat: 9gSaturated Fat: 1gUnsaturated Fat: 8gCholesterol: 15mgSodium: 327mgCarbohydrates: 71gFiber: 4gSugar: 7gProtein: 8g

Nutritional values are approximate and aren't always accurate.

The post Gluten Free Sourdough Sandwich Bread appeared first on Lynn's Kitchen Adventures.

Looking Back February 2016

Lynn — Tue, 17 Feb 2026 10:16:00 +0000

Today, we are looking back at the recipes I shared in February 2016.

Last month, I shared a look back at January 2016. I didn’t do the social media trend of sharing pictures of myself and my family; instead, I took a look back at the recipes I shared.

It was so fun to share this last month that I thought it would be good to take a look back at the recipes I shared in 2016 every month this year.

Today, we are looking back at what I shared in February of 2016.

Looking Back February 2016

Back in 2016, we were still raising hogs, and my freezer was full of pork. I don’t miss the work of raising pigs, but I sure do miss all the bacon I had in my freezer.

2016 was the year I shared how to cook bacon in the oven. It is still my favorite way to cook bacon.

I also shared my Chocolate Chip Coconut Breakfast Cookie recipe. My kids also call these Mound Bar Breakfast Cookies. I have not made these in years. I think it might be time to make them again.

I call this pizza soup, but my son used to call it Crustless Pizza in a Bowl. No matter what you call it, it is a recipe that kids and adults love.

February must be soup month because I also shared my King Ranch Chicken Soup. I just made this last month during the winter storm that hit our area. I made it again last weekend for our church small group dinner, so it is another recipe we still enjoy.

This Gluten Free Dairy Free Chocolate Bundt is still a favorite ten years later. We have made this cake so many times for birthdays, church dinners, and when we had company.

I also recommend this recipe all the time to people looking for gluten-free, dairy-free desserts.

I developed these Gluten Free Double Chocolate Muffins as a copycat of a store-bought gluten-free muffin. They are one of my favorite gluten-free copycat recipes. My girls and I have made these so many times.

If you are a long-time reader, do you remember any of these recipes? Have you made them before?

The post Looking Back February 2016 appeared first on Lynn's Kitchen Adventures.

Menu Plan February Week 3

Lynn — Sat, 14 Feb 2026 10:23:00 +0000

This week’s menu plan is full of quick and easy recipes perfect for February.

Menu Plan February Week Three

Quick and easy meals for February including breakfast, dinners, and desserts.

Peanut Butter Muffins

Peanut butter muffins are easy to make and kids love them! The recipe includes gluten free instructions.

Chocolate Chip Banana Bread

Chocolate Chip Banana Bread is a breakfast, lunch, snack, or dessert that your family is sure to love!

Dark Chocolate Cherry Granola Bars

Homemade dark chocolate granola bars

Eggs and Sausage { Freezer Friendly and Make Ahead Breakfast Idea}

Eggs and sausage are a great make-ahead freezer-friendly breakfast.

Slow Cooked Bean With Bacon Soup

Skip the can and make bean with bacon soup at home.

Mexican Tortilla Casserole

Mexican tortilla casserole is a quick and easy dinner that your family is sure to love.

Crustless Bacon Cheeseburger Quiche

A delicious bacon cheeseburger quiche without a crust.

Asian Noodle Soup

Asian Noodle Soup is a simple soup for fall and winter.

Spaghetti Pie

Spaghetti pie is a great kid friendly freezer friendly dinner.

Pork Fried Rice

Fried Rice is a great way to use up leftovers.

Martha Stewart's Peanut Butter Brownies

The perfect combination of peanut butter and chocolate.

Mom's Lemon Bars

My mom's lemon bars are a classic recipes that my family has been making for over 40 years.

The post Menu Plan February Week 3 appeared first on Lynn's Kitchen Adventures.

Gluten Free Menu Plan February Week 3

Lynn — Sat, 14 Feb 2026 10:18:00 +0000

Here is this week’s menu plan. I made notes next to the ingredients that need to be gluten free, but as always read labels to make sure that your ingredients are safe for your family.

Gluten Free Menu Plan February Week 3

Quick and easy gluten free meals for your week!

Gluten Free Double Chocolate Muffins

If you love the popular gluten free double chocolate muffins that are made by that big gluten free brand you will love these! They are a homemade version of one of our favorite gluten free things. These gluten free double chocolate muffins are a recipe inspired by one of you. Which I love! I love helping my readers. A few weeks ago I received an […]

Gluten Free Oven Pancake

This gluten free oven pancake is one of my favorite ways to make gluten free pancakes. Skip the griddle and use the oven!! My family loves pancakes and eats them almost every Saturday for breakfast. Several years ago I shared on the main section of my site how I make Saturday morning pancakes easy by making them in the oven. I love making them this […]