Peanut Butter Banana Muffins
Total Time
35 minutes
Prep Time
15 minutes
Cook Time
20 minutes
Rating
5 out of 5 stars
(2)
Ingredients
12 muffins
- 3/4 cup (105g) gluten free baking flour
- 1/4 cup (20g) gluten free quick oats
- 1 1/2 tsp baking powder
- 1/2 tsp salt (omit if using salted peanut butter)
- 1 cup + 2 tbsp (330g) mashed banana (about 3 medium bananas)
- 3/4 cup (200g) natural peanut butter (where the only ingredient is peanuts)
- 1/4 cup (50g) coconut sugar
- 3 tbsp honey
- 2 large eggs
- 1 tsp vanilla extract
- 3/4 cup dairy free semisweet chocolate chips + more for sprinkling
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Preparation
Chef’s notes
These muffins are naturally sweetened with banana, honey, and coconut sugar.
For chocolate chips, Trader Joe’s semisweet chocolate chips are recommended as they are gluten and dairy free and melt beautifully.
Sprinkle the muffins with flaky sea salt before baking to enhance the flavors.
Muffins will keep for about 5 days in an air-tight container at room temperature or in the fridge for 7-10 days.