Banana Oat Peanut Butter Muffins
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
Instructions
- Preheat oven to 350 degrees F.
- Line a 12-cavity muffin pan with parchment paper liners, or spray with nonstick baking spray. Set aside.
- 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.
- In a large bowl combine oat flour, baking powder, baking soda and salt.
- Add your dry mixture to the wet mixture and combine using a spatula until thoroughly mixed.
- 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!
- 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.
- Allow to cool for 10 minutes in the muffin tin, then remove and let cool on a cooking rack.
- Store in an airtight container at room temperature for up to 3 days or freeze for up to 5 days.
Notes
*If you don’t have oat flour, you can easily make your own (we always do) by pulsing in a food processor or blender old fashioned oats until it’s a fine powder. Store extra for other baking adventures!