Go Back
–+ servings
Print Recipe

Peanut Butter Banana Muffins

Servings: 12

Ingredients

  • 3 spotted bananas
  • 1/4 cup plain Greek yogurt
  • 2 Tbsps grass-fed butter ghee, or unrefined coconut oil, at room temp
  • 1/4 cup raw honey or pure maple syrup
  • 2 large eggs room temperature
  • 1 tsp vanilla extract
  • 1/2 cup smooth peanut butter
  • 1 1/4 cup oat flour or ground oats
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp fine sea salt

Instructions

  • 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!