Ingredients
- 3/4 cup (105g) gluten free baking flour
- 1/4 cup (20g) gluten free quick oats
- 1 1/2 tsp baking powder
- 1/2 tsp salt (omit if using salted peanut butter)
- 1 cup + 2 tbsp (330g) mashed banana (about 3 medium bananas)
- 3/4 cup (200g) natural peanut butter (where the only ingredient is peanuts)
- 1/4 cup (50g) coconut sugar
- 3 tbsp honey
- 2 large eggs
- 1 tsp vanilla extract
- 3/4 cup dairy free semisweet chocolate chips + more for sprinkling
Instructions
- Preheat the oven to 350F and line a cupcake tin with 12 liners.
- Whisk together the flour, oats, baking powder, and salt. Set aside.
- In a large bowl, mix together the banana, peanut butter, coconut sugar, and honey.
- Once smooth, mix in the eggs and vanilla.
- Mix in the dry ingredients and then the chocolate chips.
- Evenly distribute the batter between the liners, filled almost all the way to the top. Sprinkle on some extra chocolate chips if desired.
- Bake for 18-22 minutes or until a toothpick in the center comes out clean.
- Let the muffins cool in the tin for about 10 minutes then transfer to a cooling rack. Let them cool to room temperature before eating. Enjoy!
- Category: Muffins
- Method: Baked
- Cuisine: American
- Diet: Gluten Free
