Description
These gluten-free Peanut Butter Banana Muffins are absolutely delicious. Filled with creamy peanut butter, sweet mashed banana, and just the right amount of chocolate chips.
Ingredients
Scale
- 1 cup mashed banana (roughly two bananas)
- 3/4 cup plain Greek yogurt
- 2 large eggs
- 1/2 cup oat milkÂ
- 1/3 cup creamy all-natural peanut butterÂ
- 1 teaspoon vanilla extract
- 1/2 cup brown sugarÂ
- 1 1/2 cups oat flourÂ
- pinch of sea salt
- 1 teaspoon ground cinnamonÂ
- 1 teaspoon baking sodaÂ
- 1/2 teaspoon baking powderÂ
- 1/3 cup chocolate chips (plus more for the top)
Instructions
- Preheat oven to 350 degrees and line a muffin tin with muffin liner.Â
- Add the mashed banana, eggs, Greek yogurt, peanut butter, milk, and vanilla extract to a large mixing bowl and stir until well combined. Next, fold in the oat flour, sugar, baking powder, baking soda, sea salt, and cinnamon until well mixed.
- Fold the chocolate chips into the batter and stir until well combined.
- Fill the wells of the muffin tin with the batter until 2/3rds of the way full.
- Bake the muffins at 350 degrees for 15 to 20 minutes or until a toothpick comes out clean and the tops of the muffins spring back when pressed.
