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
- 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)
- 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)
- 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.
*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.
More gluten-free breakfast recipes you might like:
Chef Joanna | Chef Joanna’s Kitchen
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