Updated: Nov 11, 2022
These are Kenton's favourite muffins and have become a staple during our life at home during the pandemic lock down. There isn't any refined flour, sugar or oil in these muffins. This recipe makes about 8 muffins.
1 1/2 ripe bananas
1/2 cup crunchy peanut butter
2 tablespoons maple syrup (or more if needed)
1 tsp vanilla
1/4 tsp salt
1/2 tsp baking soda
1/4 tsp baking powder
1/3 cup + 1 tbsp oat flour (see step 1)
1/3 cup oats
1/3 cup chocolate chips (or 1/4 cup walnuts or pecans and 1/4 cup chocolate chips)
Blend 1/3 cup + 1 tbsp oats in a blender or food processor to make oat flour. I've started making these so often that I blended a bunch of oats to have oat flour on hand. I store it in the freezer.
Preheat the oven to 350 F.
Mash the bananas in a mixing bowl.
Beat the bananas, peanut butter, maple syrup, and vanilla together until mixed well.
Mix in the egg.
Add the dry ingredients (except chocolate chips.)
Mix until just incorporated.
Stir in the chocolate chips and/or nuts by hand.
Fill about 8 muffin cavities (use liners or spray with cooking spray.) Put a bit of water in any empty cavities.
Bake for approximately 17 minutes.
Allow to cool slightly in the muffin tin and then remove using a spatula.