Healthy Peanut Butter Banana Muffins
Surprise your taste buds with these tasty Peanut Butter Banana Muffins; made with oat flour and sweet ripe bananas - delicious!
Servings: 9 servings
Calories: 243kcal
Equipment
- Muffin tin
Ingredients
- 130 g Oat flour (use certified gluten free oats to ensure this recipe is gluten free)
- 150 g Peanut butter
- 50 g Dark chocolate chips
- 3 Banana
- 1 teaspoon Vanilla extract
- 4 tablespoon Maple syrup
- 3 Eggs
- 1.5 teaspoon Baking soda
- 1.5 teaspoon Baking powder
- 0.5 tablespoon Cinnamon
Instructions
- Preheat your oven to 200°C/180°C(fan)/400°F/Gas 6.
- Put 3 Banana in a large bowl and then mash them until smooth.
- Add 3 Eggs, 4 tablespoon Maple syrup, 150 g Peanut butter and 1 teaspoon Vanilla extract and stir until all mixed together.
- Add 130 g Oat flour, 1.5 teaspoon Baking powder, 1.5 teaspoon Baking soda and 0.5 tablespoon Cinnamon and gently mix.
- Slowly stir in 50 g Dark chocolate chips until combined.
- Line 9 muffin holes with muffin cases and divide the mixture between them. Put into the oven for 20 minutes, until a toothpick comes out clean.
Notes
- Don't over-mix this peanut butter banana muffin recipe. Over mixing can result in dense muffins. Mix until just combined for the best texture.
- Make sure to fill the muffin cases only ¾ full, as this will give you the nice domed top that muffins should have.
- Allow the muffins to cool for 5 minutes in the muffin pan before transferring them to a rack to fully cool.
Nutrition
Serving: 1muffin | Calories: 243kcal | Carbohydrates: 30g | Protein: 9g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 293mg | Potassium: 449mg | Fiber: 3g | Sugar: 14g | Vitamin A: 106IU | Vitamin C: 3mg | Calcium: 86mg | Iron: 1mg
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