Peanut Butter Banana Oat Flour Muffins
Servings: 12
Calories: 225kcal
One of the best flavor combinations, these peanut butter banana oat flour muffins are made in one bowl and ready in just 30 minutes! Perfect for breakfast, a healthy afternoon snack or even dessert!
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Ingredients
- 3 medium ripe bananas (320g) ~1.25 cup mashed
- 1/2 cup unsweetened applesauce (120g)
- 1/2 cup pure maple syrup (120g)
- 1/3 cup creamy peanut butter (80g)
- 1 large egg
- 2 Tbsp coconut oil (30g) melted & cooled
- 2 tsp vanilla extract
- 1.25 cups oat flour (150g)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1/2 cup chocolate chips (90g)
Instructions
- Preheat the oven to 350 degrees F. Prepare a muffin pan with cooking spray or muffin liners.
- Add the bananas to a large mixing bowl and mash with a fork. Then add the applesauce, peanut butter, syrup, egg, oil and vanilla and mix until well combined.
- Add the flour, baking powder, baking soda, cinnamon and salt.
- Mix in the dry ingredients until they are incorporated. Then fold in the chocolate chips.
- Spoon the batter into the prepared muffin pan. Sprinkle with more chocolate chips if desired so they look pretty!
- Bake muffins for 15-20 minutes, or until a toothpick inserted in the center comes out with a few wet crumbs.
- Remove from the oven and allow to cool in the pan for a few minutes before transferring the muffins to a wire rack to cool completely. Drizzle with drippy peanut butter if desired and enjoy!
Notes
Store leftover muffins in an airtight container in the fridge for up to a week.
To freeze: Allow muffins to cool completely then wrap muffins tightly in a freezer-safe bag and freeze for up to 3 months.
Nutrition
Serving: 1muffin | Calories: 225kcal | Carbohydrates: 30.7g | Protein: 4.6g | Fat: 9.3g | Saturated Fat: 4.1g | Cholesterol: 2.5mg | Fiber: 3g | Sugar: 10g