Gluten-Free Peanut Butter Banana muffins | Dairy-free and Gluten-free Breakfast Muffins

I recently made these muffins for a meal prep client. They are the perfect healthy snack or breakfast option. They aren’t too sweet and are packed with peanut butter for protein. I hope you enjoy these little morsels.

Course Breakfast, Dairy Free, Gluten Free, Snack

Servings 12 muffins

Calories 218 kcal

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)

Directions:

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 wet ingredients together. I smash the bananas with a fork in a measuring cup first. And then, mix it with the other ingredients.
Next stir in the dry ingredients except chocolate chips until smooth. Finally, 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.

Recipe Notes

*How to make oat flour: make your own gluten free oat flour by simply placing gluten free oats into a blender and blending/pulsing until they’re smooth and resemble flour. This is the cheapest option. For this recipe, you’ll most likely need at least 1 1/2 cups of gluten free rolled or old-fashioned oats to make about 1 cup gluten free oat flour.

You can make this with almond butter or other nut butter.