Peanut Butter Banana Muffins
These Peanut Butter Banana Muffins are soft, fluffy and packed with peanut butter and banana flavor. Made with oat flour and naturally sweetened with maple syrup, they're an easy one-bowl breakfast or snack.
Servings: 12 muffins
Calories: 207kcal
Ingredients
- 2 large bananas or 3 medium; 1 cup mashed
- 1/2 cup peanut butter I used natural
- 2 large eggs
- 1/2 cup maple syrup substitute with honey, coconut sugar or your favorite sweetener
- 1/2 cup unsweetened almond milk substitute with your favorite milk
- 1 teaspoon vanilla extract
- 1 1/2 cups oat flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup dark chocolate chips substitute with your favorite or omit altogether
Instructions
- Preheat the oven to 350 degrees and line a muffin pan with paper liners. Mash the banana in a large bowl.2 large bananas
- Add the peanut butter, eggs, sugar, almond milk and vanilla extract and whisk thoroughly to combine.1/2 cup peanut butter, 2 large eggs, 1/2 cup maple syrup, 1/2 cup unsweetened almond milk, 1 teaspoon vanilla extract
- Add the oat flour, baking powder, baking soda and salt to the wet ingredients and whisk until incorporated, then fold in the chocolate chips.1 1/2 cups oat flour, 1 1/2 teaspoons baking powder, 1/4 teaspoon baking soda, 1/4 teaspoon salt, 1/3 cup dark chocolate chips
- 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 2 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.
Nutrition
Serving: 1muffin | Calories: 207kcal | Carbohydrates: 26g | Protein: 7g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 31mg | Sodium: 231mg | Potassium: 250mg | Fiber: 2g | Sugar: 10g | Vitamin A: 60IU | Vitamin C: 2mg | Calcium: 79mg | Iron: 1mg