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Healthy Peanut Butter Banana Muffins

Delicious and nutritious muffins made with ripe bananas and creamy peanut butter, perfect for breakfast or a guilt-free snack.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 3 medium Ripe bananas Use overripe for best flavor
  • 1 cup Natural creamy or crunchy peanut butter Crunchy for added texture
  • 2 large Eggs Can substitute 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
  • 2 cups Oat flour Can substitute with whole wheat flour
  • 2 teaspoons Baking powder
  • 1 teaspoon Cinnamon
  • 1/2 teaspoon Salt
Add-ins
  • 1/2 cup Mini chocolate chips

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with liners.
  2. In a large bowl, mash the ripe bananas until smooth.
  3. Stir in the peanut butter, eggs, maple syrup, vanilla extract, and dairy-free milk until well combined.
  4. In a separate bowl, whisk together the oat flour, baking powder, cinnamon, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
  6. Fold in the mini chocolate chips.
  7. Divide the batter evenly among the muffin cups.
  8. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
  9. Let cool for a few minutes before removing from the tin.

Notes

Store in an airtight container in the fridge for about 3-4 days or freeze for up to a month. Reheat in the microwave for 15-20 seconds before serving.