peanut butter, banana & chocolate muffins

If you’re looking for a muffin you can enjoy for a book club gathering or after dinner as an upgraded treat, these are the perfect choice. I like to make them when I have extra bananas laying around, and the combination of peanut butter, bananas & chocolate chips just hits right.

I originally found this recipe on Half Baked Harvest, but have adapted it to be gluten-free, higher in protein and with slightly less chocolate chips to fit the preferences of my household.

I am a notoriously bad baker but these muffins truly are foolproof. I hope you love them as much as I do!

peanut butter, banana & chocolate muffins

makes 12-14 muffins

ingredients:

• 1 cup old-fashioned rolled oats

• 4 bananas (I prefer mine to be yellow and still slightly firm)

• 2 eggs

• 1/2 cup peanut butter (unsweetened)

• 1/4 cup maple syrup

• 2 tablespoons coconut oil (melted)

• 1 tablespoon vanilla extract (alcohol-free, if possible)

• 1/2 cup collagen peptides (I use Vital Proteins)

• 1 1/2 teaspoons baking soda

• 1/2 teaspoon sea salt

• 1/2 cup chocolate chips (of choice)

instructions:

1. Preheat the oven to 375°F and line a 12-welled muffin tin with parchment paper cups, or leave empty if using a silicone muffin tray. Set aside.

2. Then, add oats to a blender and blend until they reach a fine, flour-like consistency. Transfer to a bowl and set aside.

3. Next, add bananas, eggs, peanut butter, maple syrup, melted coconut oil & vanilla extract to the blender. Blend until smooth and creamy.

4. Add in the prepared oat flour, collagen peptides, baking soda & salt and blend until combined, using a spatula to scrape any batter from the sides.

5. Fold in the chocolate chips using a spatula, then pour batter into each muffin well.*

6. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.

*note: you may have extra batter to make 1-2 additional muffins in a second batch if desired

Recipe adapted from Half Baked Harvest.