Ingredients
Scale
- 3 ripe bananas
- 1/2 cup natural creamy or crunchy peanut butter
- 2 eggs
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 1/2 cup dairy-free milk of choice
- 1 1/2 cups oat flour
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 cup mini chocolate chips
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
- Mash the ripe bananas until smooth in a large bowl.
- Stir in peanut butter, eggs, maple syrup, vanilla extract, and dairy-free milk until well combined.
- In another bowl, whisk together oat flour, baking powder, cinnamon, and salt.
- Gradually fold the dry mixture into the wet mixture until just combined. Fold in the mini chocolate chips.
- Divide the batter among the muffin cups, filling each about three-quarters full.
- Bake for 18-20 minutes, or until a toothpick inserted comes out clean.
- Allow to cool in the tray for a few minutes before transferring to a wire rack to cool completely.
Notes
Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 8g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 30mg