These banana peanut butter muffins with oat flour are delicious, moist, and loaded with over 8 grams of protein. Peanut butter is the weightlifters preferred flavor as it provides two benefits. It adds flavor and provides protein. If you want to make them often you can add variety to them, some with chocolate chips, others with bits of fruit, and others with swirls.
They are flour-free and use ground up oats or oat flour as a base. In most wheat flour recipes all you have to do to go gluten-free is sub in gluten-free oat powder. Oats contain beta-glucan fiber which is known to reduce total and LDL cholesterol. If you absolutely have to add a sweetener consider panela sugarcane instead of refined sugar. But these muffins really don’t need an added sweetener.
- 1 cup mashed ripe banana or 1 tablespoon ripe banana powder
- 1 cup creamy natural peanut butter
- 1/3 cup honey
- 2 teaspoon vanilla extract
- 2 eggs
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 1/3 cups oat powder
- 1/2 cup mini chocolate chips (optional)
- Muffin wrappers or cooking spray.
Preparation & Cooking Instructions
- Preheat the oven to 350F
- Mix peanut butter, honey, vanilla, mashed banana, and eggs using a mixer.
- Add the dry ingredients then blend with the mixer until just mixed together.
- Line the tins with muffin wrappers or spray muffin tins with cooking spray. Spoon batter into prepared muffin tin, filling each cup almost to the top.
- Place tins in the oven then set time for between 15-17 minutes until muffins are cooked thoroughly.