Peanut Butter Muffins
Updated: Apr 8
Makes 12 muffins
Macros: 217 cal, fat 11g, carbs 25g, protein 6g, fibre 2g
1 cup mashed ripe bananas (about 3 medium ripe bananas)
¾ cup natural creamy or crunchy drippy peanut butter (just peanuts and salt)
2 large eggs
¼ cup pure maple syrup
2 teaspoons vanilla extract
1/2 tablespoon dairy free milk of choice (I like almond milk)
1 cup gluten free oat flour* (you can make your own -- see notes section)
1 teaspoon baking powder
½ teaspoon cinnamon
¼ teaspoon salt
⅓ cup mini chocolate chips (dairy free, if desired, plus 2-3 tablespoons for sprinkling on top)
1. 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.
2. In a large bowl, mix together the mashed bananas, peanut butter, eggs, pure maple syrup, vanilla extract and milk of choice until smooth. 3.Next stir in the oat flour, baking powder, cinnamon and salt until smooth. Fold in the chocolate chips. Evenly divide batter into muffin liners.
4.Bake 20-25 minutes until toothpick comes out clean. Transfer muffins to wire rack to cool and enjoy! Makes 12 muffins.
NOTE: keep these in your fridge, whatever you are not going to eat up within the next 3 days, put in the freezer. Due to the moisture factor, they will not keep as long.