Can I use regular all purpose flour instead of oat flour?

This recipe was developed specifically using oat flour which contributes to the texture and healthy profile. Substituting other flours may require adjusting liquid amounts and could change the result.

Do I have to use natural peanut butter?

Natural peanut butter usually has a thinner consistency than conventional peanut butter, which works best here. If you use a thicker kind, the batter might be drier.

How should I store these muffins?

Store cooled muffins in an airtight container at room temperature for up to 3-4 days.

Can I freeze these muffins?

Yes, these muffins freeze well. Once completely cooled, place them in a freezer-safe bag or container for up to 3 months. Thaw at room temperature or warm gently.

What if I dont have oat flour?

You can easily make your own oat flour. Just blend rolled oats in a blender or food processor until they are a fine, flour like powder. Use the same measurement as called for in the recipe.

Can I reduce the amount of chocolate chips?

Absolutely. You can adjust the amount of chocolate chips to your preference or omit them entirely if you prefer.

My bananas arent very ripe. Will they still work?

For the best flavor and moisture, very ripe (spotted or even browned) bananas are ideal. Less ripe bananas will result in less sweet and moist muffins.

Healthy Peanut Butter Banana Muffins (Easy One-Bowl Recipe!)

Description

These Peanut Butter Banana Muffins are wonderfully tender, perfectly moist, and bursting with delightful peanut butter and sweet banana flavor! They make a simply irresistible snack or breakfast treat!

Ingredients

3 large, ripe bananas, mashed well
½ cup (130 grams) natural peanut butter
4 tablespoons (85 grams) honey
2 large eggs
2 teaspoons (10 ml) vanilla extract
1 ¼ cups (120 grams) oat flour
1 tablespoon (15 grams) baking powder
½ teaspoon (3 grams) salt
1 cup (175 grams) dark chocolate chips

Instructions

First, preheat your oven to 425°F (220°C). Prepare a standard 12-cup muffin tin by lining it with paper liners. Lightly spray the inside of each liner with an oil-based cooking spray. Set the prepared pan aside.
In a large mixing bowl, combine the mashed bananas, natural peanut butter, honey, eggs, and vanilla extract. Stir these wet ingredients together until they are thoroughly mixed.
Next, add the oat flour, baking powder, and salt to the bowl. Gently fold these dry ingredients into the wet mixture. Be careful not to overmix the batter.
Add the dark chocolate chips to the batter. Fold them in just until they are evenly distributed. Avoid mixing too much at this stage.
Scoop the finished batter into the prepared muffin cups. Fill each cup nearly to the top edge.
Place the muffin tin into the preheated oven. Bake at 425°F (220°C) for the first 5 minutes. Then, without opening the oven door, reduce the oven temperature to 350°F (175°C) and continue baking for an additional 15 minutes.
Once baked, remove the muffin tin from the oven. Let the muffins cool in the tin for about 10 minutes. After this initial cooling, carefully transfer the muffins to a wire cooling rack to cool completely before serving.

Notes

Oat Flour Tip: If you do not have oat flour on hand, you can easily make your own. Simply place 1 1/4 cups of rolled oats into a blender or food processor and pulse until the oats reach a fine, flour-like consistency. This homemade flour works perfectly in this recipe.

Nutrition

Serving Size: 1 muffin
Calories: 230
Sugar: 21g
Sodium: 180mg
Fat: 11g
Carbohydrates: 30g
Fiber: 3g
Protein: 6g
Cholesterol: 30mg