It’s always fun for me to get creative in the kitchen. Last week I had bananas sitting on the counter and every day I watched them ripen more and become less appealing every day.

Overripe bananas means it’s time to bake!

We’ve eaten our fair share of banana bread around here lately, so I wanted to change things up and use them for muffins. I am always trying to think of ways to make certain foods healthier, and muffins are no exception.

A good muffin is soft, fluffy, slightly crumbly (but not too much!) and has the perfect balance of sweetness. And this recipe hits all those checkmarks!

This recipe is super easy to make because almost all the ingredients go in the blender until they form a batter that’s smooth and creamy.

Muffins are perfect for busy mornings This recipe has protein, whole grains (fibre), naturally sweetened, and made without dairy or gluten.

Vegan Peanut Butter Banana Chocolate Chip Muffins

These flourless whole grain banana muffins are perfect for a healthy breakfast or snack. Made with all natural and whole ingredients, they’re gluten-free and made without any refined sugars.

Prep Time 10 minutes
Cook Time 23 minutes
Resting Time 10 minutes
Total Time 33 minutes
Servings 12 muffins
Author Ashley

Ingredients

  • 2 cups gluten free rolled oats
  • 2 tsp gluten free baking powder
  • 1/2 tsp baking soda
  • 2 tbsp ground flax seeds
  • 1/2 tsp ground cinnamon
  • 1/2 cup natural creamy peanut butter
  • 1/4 cup maple syrup
  • 1 tsp vanilla extract
  • 3 medium ripe bananas
  • 1/2 cup dairy-free chocolate chips

Instructions

  1. Preheat oven to 350 degrees. Line a 12-cup muffin tin with paper liners (parchment works the best)

  2. Place the oats, baking powder, baking soda, ground flax seeds and cinnamon in a high-speed blender. Blend on high speed until everything is ground into a flour consistency.

  3. Next, add all of the wet ingredients into the blender, and blend on high until the batter becomes smooth. Add in the chocolate chips and mix with a spatula.

  4. Pour the batter 3/4 way into each of the muffin cups. Bake for 23-25 minutes until the tops are a light golden brown. Another way to test doneness is to insert a toothpick in the middle of the muffins, if they come out clean they’re done.

  5. Let them rest for 10 minutes and then remove from the muffin tins onto a cooling rack.

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