Ingredients:

  • 3 medium ripe bananas, mashed (approx. 300g)
  • 1/2 cup (125g) natural creamy peanut butter
  • 2 large eggs
  • 1/4 cup (60ml) pure maple syrup
  • 1 tsp (5ml) vanilla extract
  • 1/4 cup (60ml) unsweetened almond milk
  • 1 1/2 cups (180g) gluten-free oat flour
  • 1 tsp (5g) baking soda
  • 1/2 tsp (3g) sea salt

Instructions:

  1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
  2. In a large bowl, mash the bananas until they reach a smooth, liquid-like consistency.
  3. Stir in the peanut butter, eggs, maple syrup, vanilla, and unsweetened almond milk. Whisk until the mixture is creamy and no large streaks of peanut butter remain.
  4. Sift the oat flour, baking soda, and sea salt directly into the wet mixture.
  5. Using a spatula, gently fold the ingredients together until no dry flour streaks remain; do not overmix.
  6. Divide the batter evenly among the 12 muffin liners.
  7. Bake for 22–25 minutes, or until the tops are mahogany-colored and a toothpick inserted into the center comes out clean.
  8. Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack.