These Peanut Butter Banana Muffins can be made ahead and frozen for a fantastic breakfast treat anytime.
Photo: Natalie Perry
By Heather Bainbridge
Makes 14 muffins
Hands-on Time: 15 minutes
Total Time: 40 minutes
2 cups oat flour
1 tsp baking powder
1⁄2 tsp baking soda
1⁄4 tsp coarse sea salt, optional
2 large eggs, divided
2 tsp safflower oil
1⁄2 cup plus 2 tbsp Greek yogurt, divided
1⁄4 cup pure maple syrup
1 tsp pure vanilla extract
3 bananas, divided
2 tbsp natural unsalted crunchy peanut butter
Preheat oven to 350°F.
Prepare batter: In a large bowl, mix flour, baking powder, baking soda and salt (if using).
In a small bowl, whisk 1 egg with oil; stir in 1⁄2 cup yogurt, maple syrup and vanilla.
Add egg mixture to flour mixture and stir until just combined.
Mash 2 1⁄2 bananas and fold into mixture until just combined and no white streaks remain; mixture should still be lumpy.
Meanwhile, prepare filling: In a small bowl, mash remaining 1⁄2 banana; stir in remaining 1 egg, 2 tbsp yogurt and peanut butter until well combined.
Line 14 muffin cups with paper liners and fill one-third of each liner with batter.
Dollop 1 tsp filling into each, then divide remaining batter among liners.
Bake for 18 to 25 minutes, until a toothpick comes out clean when inserted in center.
Let cool in tin for 5 minutes, then remove muffins from tin and let cool on wire racks.
TIP: Muffins are good for about 4 days so freeze any you won’t use within that period. If following our Two-Week Meal Plan, freeze at least 2 muffins and thaw for use when called for.
Nutrients per serving (1 peanut butter banana muffin): calories: 146, total fat: 6 g, sat. fat: 1.5 g, monounsaturated fat: 1 g, polyunsaturated fat: 2 g, carbs: 20 g, fiber: 2 g, sugars: 7 g, protein: 4 g, sodium: 98 mg, cholesterol: 28 mg