Description
The BEST peanut butter banana muffins that are packed with protein and peanut butter flavor. These gluten free peanut butter banana muffins are naturally sweetened with pure maple syrup, dairy free and a great on-the-go healthy breakfast or snack. Try them with mini chocolate chips!
Ingredients
Scale
- Wet ingredients:
- 1 cup mashed ripe bananas (about 3 medium ripe bananas)
- ¾ cup (192g) natural creamy or crunchy drippy peanut butter (just peanuts and salt)
- 2 large eggs
- ¼ cup (78g) pure maple syrup
- 2 teaspoons vanilla extract
- ½ tablespoon dairy free milk of choice (I like almond milk)
- Dry ingredients:
- 1 cup (92g) gluten free oat flour (you can make your own — see the full blog psot)
- 1 teaspoon baking powder
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- cup (60g) mini chocolate chips (dairy free, if desired, plus 2-3 tablespoons for sprinkling on top)
Instructions
- Preheat oven to 350 degrees Line a 12-cup muffin liner with muffin liners and spray the inside with nonstick cooking spray to prevent muffins from sticking to liners.
- In a large bowl, mix together the mashed bananas, peanut butter, eggs, pure maple syrup, vanilla extract and milk of choice until smooth.
- Next stir in the oat flour, baking powder, cinnamon and salt until smooth. Fold in the chocolate chips. Evenly divide batter into muffin liners.
- Bake 20-25 minutes until toothpick comes out clean. Transfer muffins to wire rack to cool and enjoy! Makes 12 muffins.
Nutrition
- Calories: 218 kcal
- Sugar: 12.3 g
- Fat: 11.9 g
- Carbohydrates: 24.4 g
- Protein: 6.2 g