why make this recipe
Healthy Peanut Butter Banana Muffins are an excellent choice for a quick breakfast or snack. This recipe combines the sweetness of ripe bananas with the rich flavor of peanut butter. They are not only tasty but also full of nutrients. Using oat flour makes them gluten-free, and you can customize them with mini chocolate chips for a delightful treat. Enjoy these muffins guilt-free!
how to make Healthy Peanut Butter Banana Muffins
Ingredients :
- Ripe bananas
- Natural creamy or crunchy peanut butter
- Eggs
- Maple syrup
- Vanilla extract
- Dairy-free milk of choice
- Oat flour
- Baking powder
- Cinnamon
- Salt
- Mini chocolate chips
Directions :
- Preheat your oven to 350°F (175°C) and line a muffin tin with liners.
- In a large bowl, mash the ripe bananas until smooth.
- Add the peanut butter, eggs, maple syrup, vanilla extract, and dairy-free milk, and mix until well combined.
- In another bowl, whisk together the oat flour, baking powder, cinnamon, and salt.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Fold in the mini chocolate chips.
- Divide the batter evenly among the muffin cups.
- Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
- Allow the muffins to cool for a few minutes before transferring them to a wire rack.
how to serve Healthy Peanut Butter Banana Muffins
Serve these muffins warm or at room temperature. They are perfect as a breakfast on-the-go or a healthy snack. You can also enjoy them with a spread of extra peanut butter or your favorite jam for added flavor.
how to store Healthy Peanut Butter Banana Muffins
To keep your muffins fresh, store them in an airtight container at room temperature for up to three days. If you want to keep them longer, place them in the refrigerator for up to a week, or freeze them for up to three months. Just thaw them before enjoying!
tips to make Healthy Peanut Butter Banana Muffins
- Use very ripe bananas for the best sweetness and flavor.
- For a softer muffin, add an extra tablespoon of dairy-free milk.
- Experiment with different nut butters, like almond or cashew, for a unique taste.
- Add nuts or seeds to the mix for extra crunch and nutrition.
variation
You can try adding a teaspoon of cocoa powder to the batter for a chocolate version or substitute honey for maple syrup if you prefer. Adding berries like blueberries or chopped apples can also give a fruity twist.
FAQs
Q: Can I make these muffins vegan?
A: Yes! You can replace eggs with flax eggs by mixing 1 tablespoon of ground flaxseed with 2.5 tablespoons of water and letting it sit for a few minutes until thick.
Q: Can I use all-purpose flour instead of oat flour?
A: Yes, you can use all-purpose flour, but it won’t be gluten-free. Adjust the liquid if needed, as regular flour may absorb moisture differently.
Q: Are these muffins good for meal prep?
A: Absolutely! These muffins are great for meal prep. You can bake them ahead of time and store them for quick breakfasts or snacks throughout the week.
Healthy Peanut Butter Banana Muffins
Ingredients
Main Ingredients
- 3 pieces Ripe bananas Use very ripe bananas for the best sweetness and flavor.
- 1/2 cup Natural creamy or crunchy peanut butter
- 2 pieces Eggs Can be replaced with flax eggs for a vegan version.
- 1/4 cup Maple syrup Can substitute with honey if preferred.
- 1 teaspoon Vanilla extract
- 1/2 cup Dairy-free milk of choice Add an extra tablespoon for a softer muffin.
Dry Ingredients
- 1 1/2 cups Oat flour You can replace with all-purpose flour, but it won't be gluten-free.
- 1 teaspoon Baking powder
- 1/2 teaspoon Cinnamon
- 1/4 teaspoon Salt
Mix-ins
- 1/2 cup Mini chocolate chips Can also add nuts or seeds for extra crunch.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a muffin tin with liners.
- In a large bowl, mash the ripe bananas until smooth.
- Add the peanut butter, eggs, maple syrup, vanilla extract, and dairy-free milk, and mix until well combined.
- In another bowl, whisk together the oat flour, baking powder, cinnamon, and salt.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Fold in the mini chocolate chips.
- Divide the batter evenly among the muffin cups.
- Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
- Allow the muffins to cool for a few minutes before transferring them to a wire rack.