Thursday, March 26, 2020
Ingredients
Wet ingredients:
- 1 cup mashed ripe bananas (about 3 medium ripe bananas)
- ¾ cup natural creamy or crunchy drippy peanut butter (just peanuts and salt)
- 2 large eggs
- ¼ cup pure maple syrup
- 2 teaspoons vanilla extract
- 1/2 tablespoon dairy free milk of choice (I like almond milk)
Dry ingredients:
- 1 cup gluten free oat flour* (you can make your own -- see notes section)
- 1 teaspoon baking powder
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- ⅓ cup mini chocolate chips (dairy free, if desired, plus 2-3 tablespoons for sprinkling on top)
Instructions
- Preheat oven to 350 degrees Line a 12-cup muffin liner with muffin liners and spray the inside with nonstick cooking spray to prevent muffins from sticking to liners.
- In a large bowl, mix together the mashed bananas, peanut butter, eggs, pure maple syrup, vanilla extract and milk of choice until smooth.
- Next stir in the oat flour, baking powder, cinnamon and salt until smooth. Fold in the chocolate chips. Evenly divide batter into muffin liners.
- Bake 20-25 minutes until toothpick comes out clean. Transfer muffins to wire rack to cool and enjoy! Makes 12 muffins.
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