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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
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.
Healthy food is not boring! I'm passionate about making healthy eating achievable, satisfying, and enjoyable. I create nourishing recipes that prove you don't have to sacrifice taste to eat well.
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