Yes you read that right! These are naturally sweetened by the banana and maple syrup, with just a tiny bit of brown sugar & peanut butter chips as the secret ingredients really sealing the deal. They’re also gluten and dairy free, which is a major win for sensitive tummies like ours! The recipe makes about 12-14 muffins and they are so good re-heated throughout the week for breakfast with your morning coffee or tea. Sneak one in with an afternoon iced latte in between your zoom calls for an extra sweet way to end your day! Sharing the super easy Recipe here with y’all to try for yourself today.
INGREDIENTS:
3-4 ripe bananas (I used 3 1/2)
1/2 tbsp vanilla almond milk
2 Eggs
3/4 cup creamy peanut butter (I used publix organic peanut butter)
1/4 cup pure maple syrup
1 tsp baking powder
1/3 cup mini dairy free chocolate chips
1/4 cup peanut butter chips
1/2 tsp cinnamon
1 tbsp brown sugar
1 cup gluten free oat flour
1/4 tsp salt
2 tsp vanilla extract
INSTRUCTIONS:
Preheat oven to 350 degrees F. Line muffin pan or spray with non-stick cooking spray.
In a large bowl mash your bananas with a fork then mix in the peanut butter, eggs, pure maple syrup, vanilla extract, vanilla almond milk until smooth.
Next stir in the oat flour, brown sugar, baking powder, cinnamon and salt until smoothly combined.
Fold in the chocolate chips and peanut butter chips. Evenly divide the batter into the muffin pan.
Bake 18-22 minutes until toothpick comes out clean. Transfer them to a wire rack to cool.
Last, but not least…Enjoy!
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