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These banana bread muffins are a delightful treat, made with very ripe bananas that bring out a natural sweetness and flavor. The combination of oat flour and peanut butter powder gives them a unique texture, while the cinnamon adds a warm aroma. Perfectly golden and slightly crisp on the outside, these muffins are soft and moist on the inside. Enjoy them fresh out of the oven or after they've cooled on a wire rack.
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Preheat oven to 180°C.
Line or lightly grease a muffin tray with oil spray.
Whisk together mashed banana, eggs, liquid sweetener, and vanilla extract in a large bowl.
Fold in oat flour, peanut butter powder, cinnamon, baking powder, baking soda, and salt until just combined.
Divide the batter evenly between 9-12 muffin cases.
Bake for 18-22 minutes, or until golden and a skewer comes out mostly clean.
Allow to cool for 5-10 minutes before transferring to a wire rack.
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Use very ripe bananas for maximum sweetness and flavor.
Don’t overmix the batter once the dry ingredients are added.
Fill muffin cases almost to the top for larger bakery-style muffins.
Almond flour can be used as a substitute for oat flour.
Can I use a different sweetener?
Yes, maple syrup works great as an alternative to allulose.
How do I know when the muffins are done?
The muffins are done when they are golden and a skewer comes out mostly clean.
Can I make these muffins gluten-free?
Yes, using oat flour makes them gluten-free.
What is the best way to store these muffins?
Store them in an airtight container at room temperature for up to 3 days.
Can I freeze these muffins?
Yes, you can freeze them for up to 3 months. Thaw at room temperature before serving.
