Do you have some ripe bananas and some peanut butter laying around? If you do, these Peanut Butter Banana Muffins are calling your name. I really enjoy the combination of peanut butter and banana, so it was a no brainer that I needed to make muffins with these two flavors combined!
They make the perfect snack or a yummy addition to your morning breakfast! These babies not only taste so scrumptious, but they are also good for you too! They’re packed with protein, fiber, potassium, and are sweetened naturally with pure maple syrup. Not to mention, they’re gluten-free, dairy-free and refined-sugar-free
And if you are a chocolate LOVER like I am, and you are feeling like you really wanna indulge, throw some chocolate chips in there and you’ll really take them to another level!
The ingredients you will need to make these muffins are the following:
- ripe bananas
- pure maple syrup
- unsweetened Apple sauce
- pasture raised egg or (flax egg)
- unsweetened almond milk (or dairy free milk of choice)
- creamy natural peanut butter
- pure vanilla extract
- gluten free oat flour
- baking soda
- aluminum free baking powder
- Himalayan sea salt
I can not wait for you to try these muffins! If you do, be sure to comment below or share on Instagram and tag me at #healthymommamanda.
Recipe was adapted by foxandbriar.com
- 2 ripe large bananas, mashed
- ¼ cup pure maple syrup
- 1/2 cup unsweetened apple sauce
- 1 pasture raised egg, (or flax egg : 1 T flax and 3 tbsp water, if vegan)
- 1/2 cup almond milk (or dairy free milk of choice)
- 1/2 cup creamy peanut butter
- 2 teaspoons vanilla extract
- 1 ¾ cups gluten free oat flour
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- 1 teaspoon aluminum free baking powder
- 1/4 teaspoon salt
- Preheat oven to 425°F degrees. Line a 12-count muffin pan with muffin liners or coconut oil. Set aside.
- In a medium bowl, mix the mashed bananas, maple syrup, apple sauce, egg, milk, peanut butter and vanilla together until smooth..
- In a large bowl, whisk together the flour, cinnamon, baking soda, baking powder, salt. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix the batter or you will have tough muffins.
- Evenly distribute the batter between the muffin cups.
- Bake for 5 minutes at 425°F degrees. Keeping the muffins in the oven, reduce the oven temperature to 350°F and continue to bake for another 12 minutes or until a toothpick inserted in the center comes out clean.
- Let cool for about 10 minutes before eating.