Description
Fluffy yet moist, crumbly, lightly sweet, and subtly nutty, these peanut butter banana oat muffins are a great grab-and-go breakfast or afternoon snack.
Ingredients
- 2 bananas
- 2 eggs
- 1/3 cup smooth peanut butter
- 1/4 cup maple syrup (ideally dark)
- 1/4 cup olive oil (or any oil – except coconut oil)
- 1/2 tsp vanilla
- 1 3/4 cups oat flour (finely blended oats*)
- 1 tsp cinnamon
- 1 tsp baking powder
- 1/4 tsp salt
- 1/3 cup walnuts, chopped (for topping)
- 1/4 cup chocolate chips (for topping)
Instructions
- Preheat oven to 350F. Oil/grease a muffin tin and set aside.
- Make the muffins: In a large bowl, mash bananas, then whisk in eggs, peanut butter, maple syrup, and oil.
- Once the wet ingredients are well combined, gently fold in the oat flour, cinnamon, baking powder, and salt. Do your best not to over-mix (some lumps are ideal)!
- Bake for 22 minutes. Let cool in muffin tin for 8-10 minutes, then transfer to cooling rack. Store in an airtight container for up to 5 days (you can also freeze them while they are fresh).
Notes
Oat flour can be easily made at home by blending oats in a blender or food processor. Make sure it reaches a fine flour-like texture, and you can use it in several recipes! You can also use store-bought oat flour if you prefer.
Make it Gluten Free: Make sure the oats you use are gluten free. Ensure you use gluten free chocolate chips as well!
Make it Nut Free: Replace the peanut butter with a seed butter like sunflower seed butter. Omit the topping of walnuts, and/or replace them with sunflower or pumpkin seeds for extra crunch.
Make it Vegan: I haven’t yet tried substitutions for the eggs in this recipe. However, you can try adding a binder (one flax egg – 1 tbsp ground flax + 2.5 tbsp water, or 3 tbsp aquafaba) and some extra lift (extra baking powder).
Keywords: peanut butter banana oat muffins
