Healthy Peanut Butter Banana Muffins (dairy free + gluten free)

Each Sunday Tony plays on a local Chicago baseball team for fun with a few friends. This means I get to have the entire day to myself to relax, do laundry, catch up on emails, edit photos and recipes and of course, Bake my heart out.

These peanut butter banana muffins were a delicious result of my Sunday baking adventures and my desire to get rid of the extra ripe bananas lurking on my counter. I just started throwing everything into a bowl and luckily for both me and you, they turned out beautifully, delicious and so moist.

Healthy Peanut Butter Banana Muffins
Prep Time   : 10 minutes 

Cook Time  :  20 minutes 

Total Time   :  30 minutes 

Serves        : 12

The BEST healthy peanut butter banana muffins that are naturally sweetened, gluten free, and the perfect breakfast or snack. They take just 30 minutes to make and are freezer-friendly!

Ingredients
Wet ingredients:

• 1 cup mashed ripe bananas (about 3 medium ripe bananas)
• ¾ cup natural creamy or crunchy drippy peanut butter (just peanuts and salt)
• 2 large eggs
• ¼ cup pure maple syrup
• 2 teaspoons vanilla extract
• 1/2 tablespoon dairy free milk of choice (I like almond milk)

Dry ingredients:

• 1 cup gluten free oat flour* (you can make your own -- see notes section)
• 1 teaspoon baking powder
• ½ teaspoon cinnamon
• ¼ teaspoon salt
• ⅓ cup mini chocolate chips (dairy free, if desired, plus 2-3 tablespoons for sprinkling on top)

Instructions

• Preheat oven to 350 degrees Line a 12-cup muffin liner with muffin liners and spray the inside with nonstick cooking spray to prevent muffins from sticking to liners.
• In a large bowl, mix together the mashed bananas, peanut butter, eggs, pure maple syrup, vanilla extract and milk of choice until smooth.
• Next stir in the oat flour, baking powder, cinnamon and salt until smooth. Fold in the chocolate chips. Evenly divide batter into muffin liners.
• Bake 20-25 minutes until toothpick comes out clean. Transfer muffins to wire rack to cool and enjoy! Makes 12 muffins.

Recipe Notes

• How to make oat flour: you can easily make your own gluten free oat flour by simply placing gluten free oats into a blender and blending/pulsing until they’re smooth and resemble flour. This is probably the cheapest option. For this recipe, you’ll most likely need at least 1 1/2 cups of gluten free rolled or old-fashioned oats to make about 1 cup gluten free oat flour.
• If you are using unsalted peanut butter, you can make the recipe as is. No need to add more salt.
• If you're looking to make these muffins peanut free, I think they'd be perfect with a drippy almond butter or cashew butter.

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