Healthy Peanut Butter Banana Muffins
These muffins combine the rich flavor of peanut butter with the natural sweetness of bananas, making them perfect for breakfast or a snack.
Ingredients
Wet Ingredients
- 3 medium Ripe bananas Make sure they are very ripe for the best sweetness and flavor.
- 1/2 cup Natural creamy or crunchy peanut butter Use crunchy for added texture if desired.
- 2 large Eggs
- 1/4 cup Maple syrup Add more if you prefer a sweeter muffin.
- 1 teaspoon Vanilla extract
- 1/2 cup Dairy free milk of choice
Dry Ingredients
- 1 1/2 cups Oat flour Can substitute with whole wheat flour if preferred.
- 1 teaspoon Baking powder
- 1 teaspoon Cinnamon
- 1/2 teaspoon Salt
Mix-ins
- 1/2 cup Mini chocolate chips Can substitute with dark chocolate chips or omit for a lower-sugar option.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or grease it.
- In a large bowl, mash the ripe bananas until smooth.
- Add the peanut butter, eggs, maple syrup, vanilla extract, and dairy-free milk to the mashed bananas. Mix well until combined.
- In another bowl, whisk together the oat flour, baking powder, cinnamon, and salt.
- Slowly add the dry ingredients to the wet ingredients, stirring until just combined.
- Gently fold in the mini chocolate chips.
- Divide the batter evenly among the muffin cups.
Baking
- Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool before serving.
Notes
These muffins taste best warm. Serve them as a quick breakfast option, a midday snack, or a sweet treat after dinner. You can also enjoy them with a spread of more peanut butter or a drizzle of honey for extra flavor. Store in an airtight container at room temperature for up to three days; keep in the refrigerator for up to a week, or freeze for up to three months.