Gluten-Free Peanut Butter Banana Muffins: A Healthy and Delicious Snack
This gluten-free peanut butter banana muffin recipe is a healthy and delicious snack option for everyone, even those with dietary restrictions. The muffins are made with ripe bananas, peanut butter, honey, eggs, and spices, and are baked to perfection in the oven. With a simple list of ingredients and straightforward instructions, these muffins are easy to make and a hit with the whole family. Enjoy them for breakfast, lunch, or as an afternoon treat.
- Mixing bowls
- Measuring cups and spoons
- Fork or potato masher
- Muffin tin
- Muffin cups or cooking spray
- Cooling rack
- 3 ripe bananas
- ⅔ cup cup peanut butter
- 3 tbsp honey
- 2 large eggs
- 1 tsp vanilla extract
- 1¼ cup oat flour
- 1½ tsp baking powder
- 1 tsp baking soda
- ¼ tsp salt
- ½ tsp cinnamon
- ¼ tsp nutmeg (optional)
- Preheat your oven to 375°F (190°C). Line a muffin tin with muffin cups.
- In a large mixing bowl, use a fork to mash the ripe bananas until smooth.3 ripe bananas
- Add the peanut butter, honey, eggs, and vanilla extract to the mashed bananas. Mix everything until well combined.⅔ cup cup peanut butter, 3 tbsp honey, 2 large eggs, 1 tsp vanilla extract
- In another bowl, whisk together the oat flour, baking powder, baking soda, salt, cinnamon, and nutmeg (if using).1¼ cup oat flour, 1½ tsp baking powder, 1 tsp baking soda, ¼ tsp salt, ½ tsp cinnamon, ¼ tsp nutmeg
- Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix.
- Spoon the batter evenly into the prepared muffin tin, filling each muffin cup about 2/3 of the way.
- Bake for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Remove the muffins from the oven and let cool for 5 minutes in the muffin tin. Then, transfer the muffins to a wire rack to cool completely.
Enjoy your gluten-free peanut butter banana muffins as a healthy and delicious snack. They are perfect for breakfast, lunch, or an afternoon treat.
- Make sure to use ripe bananas for the best flavor and texture. Overripe bananas are ideal as they are sweeter and easier to mash.
- Use natural, unsweetened peanut butter for the best taste and health benefits.
- You can substitute honey with any other liquid sweetener of your choice, such as maple syrup or agave nectar.
- If you don't have oat flour, you can make your own by grinding oats in a blender or food processor until fine.
- If you're not following a gluten-free diet, you can use all-purpose flour instead of oat flour.
- For a nut-free version, use sunflower seed butter or soy nut butter instead of peanut butter.
- To add some extra flavor, you can mix in some chocolate chips, chopped nuts, or dried fruit into the batter.
- Store the muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. You can also freeze them for up to 2 months.