Gluten Free Banana Peanut Butter Cup Muffins

Recipe from:  Goodies Gone Gluten Free
Slightly adapted from: Barefeet in the Kitchen

1/2 cup butter, softened
1/2 cup brown sugar
1/2 cup white sugar
1 tsp. vanilla extract
2 eggs
1 cup brown rice flour
1/2 cup tapioca starch
1/4 cup potato starch
1 tsp. baking soda
1 tsp. xanthan gum
1 tsp. salt
3 small very ripe bananas, about 1 cup mashed
1/2 cup sour cream
25 Miniature peanut butter cups, unwrapped and roughly chopped (save some for topping)
2/3 cup chopped pecans (optional)
semi-sweet chocolate chips for top of muffins

Preheat oven to 350 degrees F.  Grease or paper line muffin tins.  Combine the butter and sugars in a bowl and beat until smooth.  Add the vanilla and eggs and beat again on low speed until creamy.  Slowly add the dry ingredients, beating just until combined.

Stir in the bananas, peanut butter cups and sour cream, then the nuts.  Pour into the prepared pans and top with reserved peanut butter cups, nuts and chocolate chips.  Bake the muffins for 18-22 minutes, or until a toothpick comes out with moist crumbs.