Peanut Butter Banana Muffins
Easy and quick to make, these healthy peanut butter banana muffins are perfect for the whole family. Gluten-free and dairy-free with no artificial sugar.
Servings 12 muffins
Preheat the oven to 375°F. Line a standard muffin pan with muffin papers.
In a large bowl, beat the bananas with a hand mixer until well mashed.
Add the peanut butter and honey. Beat until smooth. Add the eggs and vanilla. Beat on low until just combined.
Combine the oat flour, baking powder, baking soda, salt and spices in a small bowl or large measuring cup. Stir to distribute.
Transfer the dry ingredients to the wet and stir with a spatula until just combined. Do not over mix. Some small lumps are ok.
Scoop the batter into the prepared muffin pan, filling the cups just below the top. Add sliced bananas, if using.
Bake for 15-17 minutes, until a cake tester inserted in one of the center muffins comes out with just a couple crumbs. Allow to cool in the pan for 10 minutes before serving
Storage: These muffins will keep well in an airtight container for 2 days at room temperature and up to a week in the fridge.
Freezing: Frozen muffins will keep for up to 3 months and can be thawed at room temperature.
Calories: 189kcal | Carbohydrates: 22g | Protein: 7g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 27mg | Sodium: 156mg | Potassium: 306mg | Fiber: 2g | Sugar: 9g | Vitamin A: 58IU | Vitamin C: 3mg | Calcium: 40mg | Iron: 1mg