Peanut Butter Banana Muffins
A delicious way to use up overripe bananas, these peanut butter banana muffins with cinnamon chips are tasty.
Servings: 16 muffins
Calories: 225kcal
Equipment
- Cupcake Liners
Ingredients
- 2 banana overripe
- ⅓ cup coconut oil
- ½ cup agave syrup
- 1 egg
- 1 tsp vanilla bean extract
- 1 tsp baking soda
- pinch salt
- 1 cup flour
- ¾ cup peanut butter
- ½ cup quick oats
- ½ cup cinnamon chips
Instructions
- Preheat oven to 350℉.
- Mash bananas in a bowl. I add mine to my mixer most of the time.2 banana
- Melt coconut oil and add to bananas. (You can use butter instead)⅓ cup coconut oil
- Mix in the agave, egg, vanilla, peanut butter, salt and baking soda.½ cup agave syrup, 1 egg, 1 tsp vanilla bean extract, 1 tsp baking soda, ¾ cup peanut butter, pinch salt
- Slowly add in the flour and oats. Mix well.1 cup flour, ½ cup quick oats
- Stir in cinnamon chips.½ cup cinnamon chips
- Pour batter into lined muffin tins. Fill about 3/4 of the way.
- Bake for 22-25 minutes. Check with a toothpick. Make sure not to over bake.
Nutrition
Serving: 1g | Calories: 225kcal | Carbohydrates: 23g | Protein: 4g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Cholesterol: 12mg | Sodium: 153mg | Fiber: 1g | Sugar: 12g