Peanut butter banana oat muffins
These peanut butter banana oat muffins are a delicious way to start your day or to enjoy as a guilt free snack. Plus they're gluten free and refined sugar free.
Servings 12
Equipment
- 1 Blender I recommend a high powered blender because the ingredients can get pretty thick. If you don't have a high powered blender, use a food processor.
Ingredients
- 2 ripe bananas
- 2 large eggs
- 1 cup creamy peanut butter
- 1 cup rolled oats
- 1/4 cup maple syrup
- 2 Tbls honey
- 1 Tbl vanilla extract
- 1/2 tsp baking soda
- 1/2 cup semi sweet chocolate chips
Instructions
- Preheat oven to 400 degrees. Grease a regular size muffin pan with cooking spray or use cupcake liners. Set aside.
- Add all of the first 8 ingredients to a blender. Blend until creamy, about 2 minutes.
- Fold in the chocolate chips by hand.
- Divide the batter between the 12 muffins filling about 3/4 full.
- Bake for 12-15 minutes or until a toothpick inserted in the middle comes out mostly clean. (under bake them slightly, as they will continue to bake in the pan as they cool.)
- Allow the muffins to cool in the pan for 10 minutes then transfer to a cooling rack to cool completely.
- Store in an airtight container in the fridge for 3 days or in the freezer for up to 3 months.