Peanut Butter Banana Muffins are tender, fluffy and completely delicious! They're made with whole grain oat flour, there's no refined sugar and they're dairy and gluten-free!
Divide the batter evenly between the muffin cups and bake for 17-20 minutes or until a toothpick inserted into the center comes out clean or until the top springs back when pressed gently.
Cool on a wire rack for 10 minutes, then remove the muffins from the pan and cool completely. Enjoy!
Notes
Pro tip: Use brown, spotty bananas as they translate to sweeter, more flavorful muffins.
I highly recommend using natural peanut butter as it has better flavor and includes just 2 ingredients -- peanuts and salt.
Store peanut butter banana oat muffins in an air tight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week.
To freeze, cool muffins completely and freeze in an air tight container for up to 3 months. Thaw overnight in the refrigerator or at room temperature.