Peanut Butter Banana Chocolate Chip Muffins
Soft & tender peanut butter banana chocolate chip muffins that are packed with protein and naturally sweetened. A healthier take on a delicious sweet treat!
Servings: 12 muffins
Ingredients
Wet
- 3 medium ripe bananas
- 1/2 cup creamy natural peanut butter (if using salted you can omit the sea salt below)
- 3 eggs
- 1/2 cup pure maple syrup
- 1 tsp pure vanilla extract
Dry
- 1 1/2 cups gluten free oat flour*
- 1/2 tsp cinnamon
- 1 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp sea salt
- 1/3 cup chocolate chips (dairy free if needed)
Instructions
- Preheat the oven to 350F and prepare a 12 cup muffin pan with large baking cup liners and set aside.
- In a large mixing bowl, mash bananas with a fork or whisk and mix in the peanut butter, eggs, maple syrup and vanilla until smooth.
- Next, stir or sift in oat flour, cinnamon, baking soda, baking powder and salt until smooth but don’t over mix the batter. Some lumps and bubbles are okay. Fold in the chocolate chips and let sit for 5 minutes for the batter to thicken.
- Transfer batter evenly into 12 lined muffin cups and bake in the oven for 22-25 minutes, or until firm to the touch and a toothpick comes out clean from the center.
- Allow to cool for 5 minutes in the muffin tray, then transfer muffins onto a wire rack to cool and enjoy!
- These muffins can be stored in an airtight container on the counter for 3-5 days, and in the freezer for up to 3 months.