Snack
Peanut Butter Banana Muffins
Easy to make and healthy to boot, no added fat or oils, aside from your peanut butter. Makes about one dozen muffins. I usually double the recipe as they go quickly and are easy to freeze to eat at a later date.
Instructions
- Preheat your oven to 195 C (185 C fan setting).
- Line a muffin tin with reusable, silicone muffin cups.
- With an electric mixer, combine your bananas, sugars and flax egg.
- Add your peanut butter and mix well.
- In a separate bowl, combine your baking soda, baking powder, salt and spelt flour and stir together.
- Gently stir in your wet ingredients into the dry ingredients and do not overmix.
- Fold in chocolate chips.
- Spoon your mixture into your muffin cups.
- Bake for 18 to 20 minutes, checking with a toothpick.
Prepped in 15 minutes
Ready in 45 minutes
Serves 12 muffins
Ingredients
- 3 large bananas, mashed
- 1 flax eggs (to make your flax eggs: 1 tbsp flaxseed: 2.5 tbsp water)
- ¼ cup turbinado cane sugar
- ¼ cup coconut sugar
- ½ cup all natural (no added oil) peanut butter (if your peanut butter is solid, you can melt in the microwave, but most all natural peanut butter will already be smooth and liquid enough not to have to melt).
- 1 tsp baking soda
- 1 tsp baking powder
- ¼ tsp salt
- 1 ½ cup spelt flour
- ¾ cup chocolate chips