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
Step 1
Preheat the oven to 350F and line a cupcake tin with 12 liners.
Step 2
Whisk together the flour, oats, baking powder, and salt. Set aside.
Step 3
In a large bowl, mix together the banana, peanut butter, coconut sugar, and honey.
Step 4
Once smooth, mix in the eggs and vanilla.
Step 5
Mix in the dry ingredients and then the chocolate chips.
Step 6
Evenly distribute the batter between the liners, filled almost all the way to the top. Sprinkle on some extra chocolate chips if desired.
Step 7
Bake for 18-22 minutes or until a toothpick in the center comes out clean.
Step 8
Let the muffins cool in the tin for about 10 minutes then transfer to a cooling rack. Let them cool to room temperature before eating. Enjoy!
Step 9
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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.
