Flourless Peanut Butter Banana Muffins
Made with rolled oats and bananas, each muffin packs 7 grams of protein! (gluten-free, dairy-free and oil-free)
Servings: 12 muffins
Calories: 222kcal
Equipment
Ingredients
- 2 medium to large ripe bananas about 1 cup when mashed
- 2 whole eggs preferably pasture raised
- ¼ cup non-dairy milk
- ½ cup pure maple syrup
- 1 teaspoon vanilla extract
- ½ cup natural creamy peanut butter ingredients should be just roasted peanuts; see notes for substitutions
- 2¼ cup rolled oats be sure to use certified GF oats for allergies; see notes for tips to make these without a blender
- 1 teaspoon ground cinnamon optional
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt I prefer ½ teaspoon for a saltier flavor; omit if using salted peanut butter
- ½ cup dark chocolate chips Enjoy Life makes my favorite dairy-free chocolate chips
Instructions
- Preheat the oven to 350°F. Grease or line a muffin tin for 12 muffins then set aside.
- In the bowl of a blender, add the wet ingredients first (bananas, eggs, milk, maple syrup and peanut butter). Next layer the dry ingredients (rolled oats, cinnamon, baking powder, soda, and salt). Blend on high until oats are broken down and a smooth batter forms. Stir in the chocolate chips by hand.
- Pour the batter into the muffin tin, filling each about ¾ of the way full. Sprinkle with a few more chocolate chips, if desired.
- Bake in the oven for about 20 minutes, or until golden brown around the edges. Allow to cool completely then serve and enjoy! Leftovers can be stored in an airtight container in the refrigerator for up to 1 week or frozen for up to 3 months.
Notes
Nutrition Facts are for 1 muffin. They are an estimate and may vary depending on specific ingredients you choose.
If you don’t have a high speed blender you can easily make these by using equal amounts oat flour and combining the dry ingredients and wet ingredients in two separate bowls. Then you just add the dry ingredients into the bowl with the wet and stir to combine.
To make the muffins nut-free, sub tahini or melted (and cooled) coconut oil for equal amounts of peanut butter.
Nutrition
Calories: 222kcal | Carbohydrates: 30g | Protein: 7g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.003g | Cholesterol: 27mg | Sodium: 212mg | Potassium: 316mg | Fiber: 3g | Sugar: 13g | Vitamin A: 73IU | Vitamin C: 2mg | Calcium: 79mg | Iron: 1mg