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Recipe below

PEANUT BUTTER BANANA MUFFINS

These turned out so good! Perfect snack for me and they’ll be a great breakfast side for my toddler.

1 cup mashed banana (3-4 bananas)

2 tbsps melted coconut oil

1 flax egg (1 tbsp ground flaxseed + 3 tbsps water)

1/3 cup coconut milk

1/2 cup peanut butter

1/2 cup unsweetened coconut milk yogurt

1/2 cup maple syrup

Mix together before adding:

1 cup oats pulsed in blender until it makes oat flour

3/4 cup gluten free flour

1/2 tsp salt

1 tsp cinnamon

1tsp baking powder

1tsp baking soda

This makes 12 regular sized muffins plus an addition 12 mini muffins. Fill up your tins before adding just the regular sized muffins to an oven at 425. Bake for 5 minutes before reducing the heat to 350. Add your mini muffins to the oven as well and bake 15 more minutes.

2024/3/2 Edited to

Peanut Butter Banana Muffins are not only delectable but also packed with nutrition, making them ideal for both children and adults. The combination of mashed bananas and peanut butter not only adds a natural sweetness but also provides a rich source of energy. Using coconut oil contributes healthy fats, while maple syrup enhances the flavor without the guilt of refined sugars. These muffins are gluten-free when using gluten-free flour, catering to those with dietary restrictions. Baking at a high temperature initially helps the muffins rise beautifully, and the addition of flax eggs serves as a great egg substitute, perfect for vegan diets. The use of oats not only provides a wholesome texture but also adds fiber, promoting better digestion. With the ability to make both regular and mini muffins, this recipe is versatile for any occasion. Enjoy these muffins warm from the oven for the best taste, or store them for a quick breakfast option throughout the week!

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