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Banana Oat Peanut Butter Muffins
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Servings:
12 muffins
Author:
Prep Time
10 minutes
Cook Time
25 minutes
Course:
Dessert
š§ Ingredients
2 cups
oat flour*
1 tsp
baking powder
1 tsp
baking soda
1/2 tsp
sea salt
4
large ripe bananas
mashed
1 tsp
vanilla extract
1
large egg
1/2 cup
creamy peanut butter
any smooth version works ā we used our favoriteā¦Jif Reduced Fat Creamy
1/2 cup
unsweetened almond milk
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Instructions
1
Preheat oven to 350 degrees F.
2
Line a 12-cavity muffin pan with parchment paper liners, or spray with nonstick
baking spray. Set aside.
3
In a medium bowl, mash your bananas with a fork until pretty smooth. Itās okay
to have some lumps. Add in your vanilla, egg, peanut butter and almond milk. Mix
until combined.
4
In a large bowl combine oat flour, baking powder, baking soda and salt.
5
Add your dry mixture to the wet mixture and combine using a spatula until
thoroughly mixed.
6
Spoon the batter (or use a Baking Scoop Disher like we didā¦it makes this process
so easy!) evenly across the 12-cavity muffin pan. Fill to the top (they batter
wonāt rise that much while baking). We topped with a few sprinkles of old
fashion oats to make them pretty, but totally optional. You could even top with
slices of bananas!
7
Bake for 20-25 minutes. Muffins are ready when the tops are browned and if you
use a finger and touch it, if it spring back itās ready.
8
Allow to cool for 10 minutes in the muffin tin, then remove and let cool on a
cooking rack.
9
Store in an airtight container at room temperature for up to 3 days or freeze
for up to 5 days.
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