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
Calories 189kcal
Equipment
Ingredients
- 3 ripe bananas plus for more topping if desired
- ⅔ cup creamy peanut butter room temperature
- 3 tablespoons honey
- 2 large eggs
- 1 teaspoon vanilla
- 1 ¼ cup oat flour
- 1 ½ teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
Instructions
- 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
Video
Notes
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.
Nutrition
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