Healthy Peanut Butter Banana Oat Flour Muffins (Gluten-Free)
Servings: 12
Calories: 225kcal
These delicious Peanut Butter Banana Muffins are the best gluten-free, naturally sweetened, grab-and-go breakfast! They're super easy to make and one of my absolute favorite flavor combinations. These muffins are 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.
Baking Tips!
- Do NOT over mix! Over mixing the batter can cause denser, gummy muffins instead of light and fluffy muffins like we all love! For the best results, be sure to mix the wet and dry ingredients until just combined and them softly fold in the dark chocolate chips.
- Let your eggs come to room temperature! Let your eggs sit our roughly 30 minutes before baking or place them in a bowl of warm water for 3-5 minutes before you using them.
- Use fresh baking soda and baking powder! Be sure to use baking powder that hasn’t been open for more than 3 months. I like to write the date on top of the can whenever I open a new one to ensure I know when to start fresh!
- Use brown bananas! You want your bananas to be covered in brown spots. The brown spots bring out the banana flavor and make them sweeter which will help sweetened the muffins since we're only using maple syrup as our other sweetening agent. You can ripen your bananas quickly in the oven if you need to.
- Don't overfill muffin tin! Be sure to only fill muffin tin about 3/4 full or muffins will rise too much and fall to the sides!
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