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Peanut Butter Banana Muffins

Peanut Butter Banana Muffins: Guilt-Free Deliciousness Await!

Enjoy these Peanut Butter Banana Muffins that are gluten-free, dairy-free, and protein-packed, perfect for a healthy snack or breakfast.
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Prep Time 10 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup Mashed Ripe Bananas Adds natural sweetness and moisture
  • 0.5 cup Natural Peanut Butter Provides rich flavor and protein
  • 2 large Large Eggs Essential for binding; substitute with flax eggs for vegan option
  • 0.25 cup Pure Maple Syrup A natural sweetener
  • 1 teaspoon Vanilla Extract Elevates overall flavor
  • 0.25 cup Dairy-Free Milk Adds moisture; almond milk works well
  • 1 cup Gluten-Free Oat Flour The main dry ingredient
  • 1 teaspoon Baking Powder Ensures muffins rise beautifully
  • 1 teaspoon Cinnamon Adds warmth and depth to flavor
  • 0.5 teaspoon Salt Tastes and adjusts as desired
  • 0.5 cup Mini Chocolate Chips Optional but delightful; use dairy-free if desired

Equipment

  • Oven
  • Muffin tin
  • Mixing Bowl
  • Whisk
  • Spoon or Ice Cream Scoop

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with baking liners.
  2. In a large bowl, combine the mashed bananas, peanut butter, eggs, maple syrup, vanilla, and dairy-free milk and mix until smooth.
  3. Add the gluten-free oat flour, baking powder, cinnamon, and salt, stirring gently to combine.
  4. If using, fold in the mini chocolate chips until evenly distributed.
  5. Spoon the batter into the liners, filling each about three-quarters full.
  6. Bake for 20-25 minutes until the tops are golden and a toothpick inserted comes out clean.
  7. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 150kcalCarbohydrates: 20gProtein: 4gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 150mgPotassium: 200mgFiber: 2gSugar: 6gVitamin C: 2mgCalcium: 2mgIron: 4mg

Notes

Use very ripe bananas for maximum sweetness. Store muffins at room temperature in an airtight container for up to 5 days.

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