Preheat your oven to 325 degrees f. and line a twelve-spot muffin tin with silicone or paper cup liners.

In a medium bowl, mash your bananas with a potato masher or a fork until smooth. Add in the yogurt, butter/ghee, raw honey, eggs, vanilla, and peanut butter, then stir until well combined.

In a small bowl, add the oat flour, baking soda, baking powder, and sea salt. Whisk these ingredients together until well combined.

In the bowl with the peanut butter mixture, add in your flour mixture and stir with a spatula until there are no visible lumps. Do not over-mix! Over-mixing will ruin the texture of your muffins.

Divide the batter equally into your prepared muffin tin and bake in the center of the oven for 25 minutes, or until a toothpick inserted in the center comes out clean.

Drizzle your muffins with extra peanut butter and decorate with banana slices if desired.

Refrigerate any leftovers in a sealed container since they contain no preservatives. Your muffins will stay good in the fridge for 4 days. I like to remove my muffins from the fridge, cut them in half, toast em' a little crisp, then smear them with a teaspoon of grass-fed butter or PB.

Enjoy!