Chocolate, Peanut Butter, Bananas and Cheese Cake

Did the title catch your eye? Well, all 4 of those decadent foods are involved in this post and I couldn’t be more pleased 🙂 Several weeks ago, I was told by my tummy doctor to follow the FODMAP diet in order to see what what making my tummy and insides hurt. After cheating a few times introducing wheat back into my diet, I’ve realized that this is one of the culprits. Having an intolerance to wheat has thus caused me to follow a gluten free diet. I am a carboholic. Of course I am, I’m a runner.

Bread is one of my favorite foods and don’t get me started on baked goods…*swoon* Luckily, I’m finding tasty treats that are gluten free. I’ve made a few things over the past few weeks that I’d like to share with y’all!

Reese’s Peanut Butter Cupcakes

Is your mouth watering yet? I made these by request of my sister for her graduation weekend!

Ingredients

1 cup sugar
1/2 cup butter {1 stick}
2 eggs
1 teaspoon vanilla
1 1/2 cups Bob’s Red Mill Oat flour
1 teaspoon baking powder
1/2 cup almond milk 20 mini  Reese’s Peanut Butter Cups (PB cups)

Frosting

6 ounces cold cream cheese
1/2 cup creamy peanut butter
1 1/2 cup powdered sugar
2 teaspoons vanilla extract

Directions

Preheat oven to 350 degrees. Chop up PB cups into small pieces (see picture above)
Cream butter, sugar, vanilla and eggs together until fluffy.
Combine dry ingredients in a bowl. Add half of the dry ingredients to the mixer stirring until just combined. Add the milk. Once mixed, add remaining dry ingredients.
Pour into cupcake tins and add in about 1 chopped mini PB cup to each cupcake batter. Bake for 20-25 mins. Let cool, then frost.  

**NOTE: When I first tried this, I mixed the PB cups into the batter. I found that all the PB cups sank to the bottom of each cupcake. This is why I have recommended putting PB cups in after you pour batter into the cupcake tin.**  

For the frosting

Add cream cheese to the bowl of an electric mixer and beat until smooth. 

Then add peanut butter and vanilla extract, mixing until combined. 

Finally add in the powdered sugar gradually, with the mixture on low speed.  Once everything has been added, turn to medium-high speed and mix for 4-5 minutes.  

  Hello yum!

Oatmeal Banana Muffins

Ingredients

• 2 cups old fashioned oats
• 3/4 cup plain low fat greek yogurt
• 2 eggs
• 1/4 + 1/8 cup of Stevia Cane sweetener
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1 1/2 tsp vanilla extract
• 2 medium bananas

Directions

1. Preheat oven to 400 degrees.
2. Mix all ingredients in a blender or food processor. (Food processor works best!)
3. Spray a muffin pan with non-stick cooking spray (muffins WILL stick to paper liners) a silicone pan works great as well.
4. Divide batter among the muffin pan.
5. Bake for 20-25 minutes until toothpick comes out clean. Let cool. eat and ENJOY!!!

Chocolate Cheesecake Cupcakes

Okay, now I’m not going to claim this recipe as my own because well…it’s not. The hubs found this recipe online and asked me to make it for him for his birthday! Being the good wife that I am…I obliged!

Do you see that delicious cheesecakiness in the middle? It is delish. Seriously.

I made a few modifications to the recipe to make it Gluten Free and to use less sugar, but that’s about it! You can find out how to make them here.

Maybe it’s because I’m mildly totally and completely obsessed with peanut butter, but the Reese’s cupcakes are my fave. I would eat all of them any day though. I wouldn’t be blogging about them if I wouldn’t! I hope y’all enjoy one or all {I would go with all} of the tasty recipes! ENJOY!

What are you favorite flavor combinations?

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