Description
Delicious and nutritious muffins made with peanut butter and bananas, perfect for a healthy snack or breakfast.
Ingredients
Scale
- 2 ripe bananas
- 1 cup natural peanut butter
- 2 eggs
- 1/4 cup honey or maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup gluten-free oats
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, mash the ripe bananas until smooth.
- Add the peanut butter, eggs, honey (or maple syrup), and vanilla extract to the mashed bananas and mix well.
- In a separate bowl, combine the gluten-free oats, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients and mix until just combined.
- Pour the batter into the prepared muffin tin, filling each cup about 2/3 full.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Store muffins in an airtight container for up to 5 days.
- These muffins can be frozen for up to 3 months.
- Feel free to add chocolate chips or nuts for extra flavor and texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 5g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 30mg