Description
Delicious and healthy mini muffins made with banana and peanut butter, perfect for a quick snack or breakfast!
Ingredients
Scale
- 1 banana (mashed well)
- 1/2 cup creamy peanut butter
- 2 tablespoons honey
- 2 tablespoons brown sugar
- 1 large egg
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1/4 heaping teaspoon baking powder
- 1/3 cup + 1 tablespoon oat flour
- 1/3 cup oats (quick or old fashioned)
- 1/3 cup mini semi-sweet chocolate chips
- Optional: Add sprinkles of mini chocolate chips on top!
Instructions
- Preheat the oven to 350 degrees. Spray your mini muffin pan or silicone muffin pan with nonstick spray. Do not use muffin liners.
- In a large bowl, using mixer, combine together the mashed banana, peanut butter, agave or honey, vanilla extract, and brown sugar and beat until combined.
- Add egg and beat into mixture.
- Beat in the salt, baking soda, baking powder, and oat flour. Do not over-mix or muffins will become dense and lose flavor.
- Fold in the old-fashioned GF oats and the mini chocolate chips until just mixed.
- Using a small cookie scoop, scoop 1 full scoop of the muffin mixture into each muffin cavity.
- Bake mini muffins at 350 for 8-12 minutes and for larger muffins 15-18 minutes until lightly browned along the edges and are not wet on top.
- Let cool for 3-5 minutes in the muffin tin and then use the tines of a fork to gently coax the muffins out of the tin.
- Transfer to a wire baking rack to allow the muffins to continue cooling.
Notes
- For a gluten-free option, use gluten-free oat flour and oats.
- You can substitute honey with agave nectar for a vegan option.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Baked Goods
- Method: Baking
Nutrition
- Serving Size: 1 muffin
- Calories: 90
- Sugar: 6g
- Sodium: 60mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg