Gluten free Peanut Butter Banana Muffins (Original recipe)
3 ripe bananas plus for more topping if desired
⅔ cup creamy peanut butter room temperature
3 tablespoons honey
2 large eggs
1 teaspoon vanilla
1 ¼ cup oat flour
1 ½ teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
½ teaspoon cinnamon
¼ teaspoon nutmeg
Instructions
Preheat the oven to 375°F. Line a standard muffin pan with muffin papers.
In a large bowl, beat the bananas with a hand mixer until well mashed.
Add the peanut butter and honey. Beat until smooth. Add the eggs and vanilla. Beat on low until just combined.
Combine the oat flour, baking powder, baking soda, salt and spices in a small bowl or large measuring cup. Stir to distribute.
Transfer the dry ingredients to the wet and stir with a spatula until just combined. Do not over mix. Some small lumps are ok.
Scoop the batter into the prepared muffin pan, filling the cups just below the top. Add sliced bananas, if using.
Bake for 15-17 minutes, until a cake tester inserted in one of the center muffins comes out with just a couple crumbs. Allow to cool in the pan for 10 minutes before serving
Nutrition
Serving: 1muffin, Calories: 209kcal, Carbohydrates: 30g, Protein: 6g, Fat: 8g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 4g, Trans Fat: 0.003g, Cholesterol: 27mg, Sodium: 266mg, Potassium: 220mg, Fiber: 2g, Sugar: 13g, Vitamin A: 59IU, Vitamin C: 3mg, Calcium: 47mg, Iron: 1mg
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
