Gluten-free, dairy-free, and no refined sugar…..! These are not fancy muffins by any means – but I like them as a low sugar protein snack, and an easy go to when I have a couple of blackened bananas that no one in the house will touch anymore. 😊
Ingredients
1 cup all-natural peanut butter (no added sugar or oil) Almond butter or Sunflower butter work too!
2 very ripe bananas , mashed (about 1 cup mashed)
3/4 teaspoon baking soda
1 teaspoon vanilla extract
3 whole eggs
1/2 teaspoon sea salt
1/4 cup honey
1 teaspoon cinnamon (optional)
Optional add-ins
1/2 cup chocolate chips
1 cup fresh berries
1/2 cup raisins or dried cranberries
Instructions
1. Preheat your oven to 350ºF and prepare a muffin tin with 12 muffin liners (I like the parchment paper ones).
2. In a medium bowl, combine the peanut butter, mashed banana, baking soda, vanilla, eggs, salt, honey, and cinnamon, if using, and mix until smooth. Make sure the ingredients are evenly incorporated (you can use beaters if you wish!). Fold in one of the optional add-ins, if desired.
3. Divide the batter among the 12 muffin cups. Using a 1/4 cup measure should distribute the batter pretty evenly.
4. Bake at 350ºF until the muffins have risen, and feel firm to a light touch in the center of the muffin, about 20 to 25 minutes.
5. Allow to cool for at least 30 minutes before removing from the pan.
6. These muffins can be served at room temperature once they have cooled, but I recommend storing them in the fridge for the best shelf life.