Can I use other types of flour instead of oat flour?

Yes, you can use all-purpose flour or whole wheat flour as alternatives. However, for a gluten-free option, stick with oat flour or almond flour for the best results. Just remember that different flours may alter the texture slightly.

How long do these muffins last?

Healthy Peanut Butter Banana Muffins can typically last up to 5 days when stored in an airtight container at room temperature. For longer storage, you can refrigerate or freeze them for up to 3 months.

What can I add for flavor variation?

You can add nuts, seeds, or dried fruits to enhance the flavor and texture of the muffins. Spices like nutmeg or even cocoa powder can also bring a delightful twist.

Are these muffins suitable for kids?

Absolutely! Kids love the sweet taste of these muffins and the hidden nutrition is a bonus. They are a great snack option for after school or as part of breakfast.

Can I make these muffins vegan?

Yes, these muffins can be made vegan by substituting eggs with flaxseed eggs or applesauce and ensuring you use plant-based milk. The recipe remains just as delicious!

Delicious Healthy Peanut Butter Banana Muffins for Guilt-Free Indulgence!

Ingredients

Scale

2 large ripe bananas
1/2 cup natural creamy or crunchy peanut butter
2 large eggs
1/4 cup maple syrup
1 teaspoon vanilla extract
1/4 cup dairy-free milk of choice
1 1/2 cups oat flour
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1/3 cup mini chocolate chips

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Instructions

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
Mash the ripe bananas until smooth in a large bowl.
Add the peanut butter, eggs, maple syrup, vanilla extract, and dairy-free milk to the mashed bananas and mix until well combined.
Whisk together the oat flour, baking powder, cinnamon, and salt in another bowl.
Gradually add the dry ingredients to the wet mixture and stir until just combined.
Fold in the mini chocolate chips.
Divide the batter evenly among the muffin cups.
Bake for 18-20 minutes or until a toothpick comes out clean.
Allow to cool before enjoying.

Notes

Use very ripe bananas for best sweetness. Store these muffins in an airtight container at room temperature for up to five days.

Author: eleanor-quin
Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Snack
Method: Baking
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 muffin
Calories: 150
Sugar: 8g
Sodium: 120mg
Fat: 6g
Saturated Fat: 1g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 21g
Fiber: 2g
Protein: 4g
Cholesterol: 50mg