I’ve been dealing with an annoying sinus infection for the past few days (oh the joys of pregnancy!) and, in addition to lots of tea and soup, I’ve been craving baked goods like crazy. Go figure. I had a few bananas that were on their last leg, so I decided to whip up some fresh muffins. To satisfy my desire for comfort food, I wanted to try a version that includes peanut butter. Peanut butter is one of my all-time favorite foods, so anything with peanut butter as a main ingredient is guaranteed to be a treat!
Although this was the first time I made these peanut butter banana oat muffins and I wasn’t sure what the outcome would be, they turned out so, so tasty, and I had to share the recipe. Sometimes I find that recipes for healthier baked goods can come out dry or lacking flavor, but that’s not the case with these muffins. I couldn’t get enough! They’re perfectly moist and flavorful without being too sweet or cake-like, which is just how I like my muffins. They’re not technically vegan because there’s honey in the recipe, but they have no refined sugar, oil, or dairy–just clean and simple ingredients that make a healthy, satisfying snack any time of day!
Aside from being delicious, these muffins are super easy to make, which is key when you don’t have a lot of time to spend in the kitchen prepping or cleaning up. For freshness, I recommend putting any remaining muffins in an airtight container in the refrigerator after the first day. They should also freeze well if you want to take one or two out at a time. If you’re a peanut butter lover like I am, I think you’ll love these too! Give them a try. I’d love to hear about other wholesome peanut butter recipes so that I can add them so my arsenal, so if you happen to know of any, let me know!
- 3 overly ripe bananas, mashed (about 2 cups)
- 2 chia eggs* (1 tbsp ground chia seeds + 3 tbsp water per “egg”)
- 1/3 cup honey
- 1/4 cup almond milk
- 1/2 cup creamy peanut butter
- 1 tablespoon vanilla extract
- 2 cups oat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- Preheat oven to 375 degrees and grease a couple of muffin tins (recipe yields about 16-18 muffins).
- Prepare the chia “eggs.” Grind a small amount of chia seeds in a coffee grinder and measure out 2 tablespoons of ground seeds. Add 6 tablespoons of water, mix well, and set the mixture aside for about 10-15 minutes to form “egg” mixture.
- Add the mashed bananas, chia eggs, honey, almond milk, peanut butter, and vanilla to a bowl and stir thoroughly.
- In a separate bowl, mix together the oat flour, baking powder, and baking soda. Then add the dry ingredients to the wet and mix until combined.
- Pour batter into greased muffin tins, filling almost to the top. These don’t rise as much as other muffins, so you can add a little more batter per muffin than usual.
- Bake muffins for about 20 minutes, until a toothpick comes out clean.
- Allow to cool and enjoy!
*Adapted from Making Thyme for Health’s Flourless Peanut Butter Banana Muffins