Peanut Butter Banana Muffins

Peanut butter banana muffins are the perfect healthy treat! Made gluten free with oat flour, dairy free, easy & chocolate chips are optional!

Course Baked Good

Cuisine American

Prep Time 10

Cook Time 16

Total Time 26

Servings muffins

Calories 263kcal

Author Christy Gurin

Ingredients

1 cup mashed ripe banana 2 extra large or 3 small
1 cup creamy natural peanut butter
1/3 cup honey
2 tsp. vanilla extract
2 eggs
1 tsp. cinnamon
1/2 tsp. salt
1 tsp. baking soda
1/2 tsp. baking powder
2 cup oat flour* grind 1 3/4 cup rolled oats in food processor or blender
1/2 cup mini chocolate chips optional
Cooking spray or muffin wrappers

US Customary - Metric

Instructions

Preheat oven to 350°F (175°C).
Mix mashed banana, peanut butter, honey, vanilla, and eggs using a hand mixer in a medium bowl. Make sure that you use a full cup of mashed banana and measure that first.
Add dry ingredients and blend with hand mixer while scraping the sides of the mixing bowl until just mixed together. Do not overmix! Stir in chocolate chips (optional).
Spray muffin tin with cooking spray or line with muffin wrappers. Spoon batter into prepared muffin tin, filling each cup almost to the top.
Bake for 15 to 17 minutes until muffins are cooked through. Don't over bake or they'll be dry! Let cool in the muffin tin for 10 minutes and then remove and let fully cool on a wire rack.

Notes

* While oats are naturally gluten free, they are often cross contaminated from other grains so make sure you buy oats that are labeled "gluten-free" if you need this.

You can mash the banana with a fork, whisk the dry ingredients and stir the rest in by hand if you don't have a hand mixer.
If needed, you can substitute pure maple syrup or agave instead of honey.

Nutrition