Wake up to these PEANUT BUTTER BANANA MUFFINS brimming with nutty flavour or savour them as a delicious tea time snack!


1 cup mashed ripe bananas (2 1/2–3 medium bananas)

3/4 cup natural, unsweetened peanut butter

1/4 cup pure maple syrup

2 eggs

2 tsp vanilla

1 cup oat flour** (gluten free, if needed)

1/2 tsp salt

1 tsp baking powder

1/3-1/2 cup chocolate chips or mini chocolate chips (divided)(Optional)


  1. Preheat the oven to 190C. Grease a muffin pan or line with parchment liners.
  2. Combine bananas, peanut butter, maple syrup, eggs, and vanilla in a food processor or a blender. Puree until smooth.
  3. Add oat flour and salt and pulse or mix till just combined.
  4. Add baking powder (and 1/4 cup of the chocolate chips-optional) and stir to combine. (This will help prevent your batter from deflating).
  5. Spoon the batter into prepared muffin cups and sprinkle with additional chocolate chips (optional)
  6. Bake the muffins for 16-18 minutes, or until a toothpick inserted in the center comes out clean.
  7. Let muffins cool 1 minute in the muffin pan before transferring to a cooling rack.
  8. Top them with berries of your choice as a fruity addition(optional) Enjoy!

Tip: Store the muffins in an airtight container on the counter for 2 days, in the refrigerator 3-4 days, or in the freezer up to 2 months.


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