Ingredients
Wet Ingredients
- 3 ripe bananas Ensure they are very ripe for best flavor
- 1/2 cup natural creamy or crunchy peanut butter
- 2 eggs Can be replaced with flax eggs for vegan option
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 1/2 cup dairy-free milk of choice
Dry Ingredients
- 1 1/2 cups oat flour Can be made from certified gluten-free oats
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
Add-ins
- 1/2 cup mini chocolate chips Can be substituted with nuts or dried fruit
Method
Preparation
- Preheat your oven to 350°F (175°C) and line a muffin tin with liners.
- In a mixing bowl, mash the ripe bananas until smooth.
- Add peanut butter, eggs, maple syrup, vanilla extract, and dairy-free milk to the bananas and mix well.
- In another bowl, combine oat flour, baking powder, cinnamon, and salt.
- Gradually mix the dry ingredients into the wet ingredients until just combined.
- Fold in mini chocolate chips.
- Divide the batter evenly among the muffin cups.
- Bake for 18-20 minutes or until a toothpick comes out clean.
- Let cool before serving.
Nutrition
Serving: 1gCalories: 150kcalCarbohydrates: 22gProtein: 4gFat: 6gSaturated Fat: 1gSodium: 60mgFiber: 2gSugar: 7g
Notes
These muffins are delightful warm or at room temperature. Serve plain or with extra peanut butter. Store in an airtight container for up to 3 days or freeze for up to 3 months.
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