Makes 12 muffins
- 3 medium ripe bananas, mashed
- ¾ cup (192g) natural peanut butter
- 2 large eggs
- ¼ cup (78g) pure maple syrup
- 2 teaspoons vanilla extract
- 1 tablespoon olive oil (optional)
- 1 cup (92g) oat flour or gluten free whole grain flour
- 1/2 tablespoon psyllium husk
- 1 teaspoon baking powder
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- ⅓ cup (60g) mini chocolate chips
- set oven rack in the center of oven and preheat to 350-F. Line a muffin pan with parchment liners.
- In a large bowl, mix together the wet ingredients (mashed bananas, peanut butter, eggs, pure maple syrup, vanilla extract and oil ).
- Add the dry ingredients (oat flour, psyllium husk, baking powder, cinnamon, and salt; stir until smooth.
- Fold in the chocolate chips, reserving some for topping.
- Evenly divide the batter into muffin liners.
- Bake 20 minutes, or until a toothpick inserted into the center comes out clean.
- Transfer muffins to wire rack to cool.
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