Oh muffins…I love muffins! After years of experimenting, hearty and healthy muffins like these have become my go-to breakfast before morning runs. (I even pack them when we’re racing out of town.) They digest easily, provide lasting energy, and the little handful of chocolate chips makes them feel extra special!
Healthy Peanut Butter Banana Muffins
Servings: Makes 12 regular or 6 jumbo muffins
- 2 very ripe bananas, mashed
- 1/4 cup creamy peanut butter
- 1 egg (or flax egg, if vegan)
- 1 tsp vanilla extract
- 1/4 cup coconut sugar
- 2/3 cup unsweetened almond milk (or milk of choice)
- 1 cup oatmeal (I use old fashioned oats)
- 3/4 cup brown rice flour
- 1 tsp cinnamon
- 2 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 cup chocolate chips
- Preheat your oven to 375 degrees Fahrenheit, and lightly grease a muffin tin.
- Combine the banana, peanut butter, egg, vanilla, sugar and milk and mix well.
- Add all remaining ingredients except for the chocolate chips and mix until just combined. Gently fold in the chocolate chips, then distribute the batter evenly into your prepared muffin tin.
- For jumbo muffins, bake for 20-25 minutes (or until cooked through). For regular muffins, start checking them after about 15 minutes. (My way to tell when they’re done is to gently touch the tops of the muffins. As soon as they’re firm to the touch, they’re likely done!)
- Cool on a wire rack, then enjoy!