Grilled Peanut Butter and Bananas on Gluten-Free English Muffins

Protein twist on a childhood favorite breakfast

A warm, nostalgic breakfast that’s gut-friendly and deeply satisfying.

This isn't your average toast. These golden, melty muffins are everything you loved as a kid, reinvented for an added protein punch to keep your gut happy. Creamy peanut butter, naturally sweet bananas, and gluten-free English muffins come together in a crispy, caramelized breakfast that all family will enjoy.

It’s quick. It’s comforting. And it’ll keep your digestion (and your mood) happy all morning.

Ingredients:

• Peanut butter

• 4 Gluten-free English muffins, sliced in half

• 2 medium bananas

• Butter or margarine softened

Instructions

1. Spread peanut butter over one side of 4 slices of bread; slice bananas and arrange them on top. Top with the remaining bread.

2. Spread the top slices with butter or margarine. Place sandwiches and margarine sides down in the skillet. Spread the top slices with margarine.

3. Cook uncovered over medium heat until bottoms are golden brown, about 4 minutes; turn.

4. Cook until the bottoms are golden brown and the peanut butter is melted, 2 to 3 minutes longer.

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BONUS RECIPE:
Breakfast Bagels with Babagannouch

This one’s totally out-of-the-box, a savory breakfast with a unique twist if you are craving something unusual.

Ingredients:

Bagels:

• 1 cup gluten-free all-purpose flour

• 4 tsp. baking powder – gluten-free

• 1⁄4 tsp. kosher salt

• 1 cup coconut yogurt

• Sesame seeds Olive oil

Babagannouch:

• 3 aubergines

• 4 cloves garlic

• 2 tbsp. tahini

• 1⁄2 tsp. cumin seeds

• 1⁄2 tsp. chili powder

• juice of 3 lemons

• Salt to taste

• Chopped parsley

• Olives

Instructions

Bagels:

1. Combine the gluten-free all-purpose flour with the baking powder and salt. Then add in the yogurt mixing the dough using your hands until the dough is wet and a little crumbly with large doughy bits.

2. Roll the dough onto a floured surface and knead it with your hands until it forms a smooth ball. Separate it into 4 equal pieces.

3. Forming each piece into a 5-6 inch long and 3⁄4 inch wide log and forming it into a circle pinching the ends of the dough together.

4. Brush some olive oil on each bagel on the top and the middle. Sprinkle some sesame seeds on top.

5. Preheat the air fryer to 350 degrees F and brush the air fryer basket with olive oil. Add the bagels into the air fryer in a single layer, 2 inches apart. Cook for roughly 10 minutes until golden and cooked through.

6. Remove the bagels and let them cool for 5-10 minutes before slicing and topping them with your babagannouch.

Babagannouch:

1. Grill aubergines until the skin blackens.

2. Cool slightly in a paper bag and peel off most of the charred skin.

3. Mash the softened aubergine with the remaining ingredients and blend until thoroughly combined. Garnish with parsley and olives and spread onto your bagels.

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