Banana Oat Peanut Butter Muffins

Servings: 12 muffins

Author:

Prep Time
10 minutes

Cook Time
25 minutes

Dessert

🧂 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 – we used our favorite…Jif Reduced Fat Creamy
1/2 cup unsweetened almond milk

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. It’s 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 did…it makes this process
so easy!) evenly across the 12-cavity muffin pan. Fill to the top (they batter
won’t 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 it’s 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.