I woke up this morning CRAVING muffins. And I remembered this super easy muffin recipe that I had made months ago. What I really like about this recipe is that it is very forgiving if you need to substitute ingredients! I substituted olive oil when I realized I was out of coconut oil and used maple syrup in place of honey, and they still turned out delicious!
This muffin recipe is gluten-free and dairy-free, but full of flavor! In place of flour, I ground Bob’s Red Mill gluten-free oats in my Nutribullet to make oat flour. Do this with any blender or food processor by pulsing the oats until they are ground into a powder-like consistency. The result is gluten-free muffins that are fluffy, filling, and full of fiber!
PB Banana Muffin Recipe: (Dairy-Free & Gluten-Free)
- 1 1/4C GF oat flour (grind in Nutribullet or blender to make flour)
- 2 TB ground flax
- 2 ripe bananas
- 1/4 C peanut butter* (or any nut butter)
- 1/4 C honey
- 1/3 C melted coconut oil
- 1 egg
- 1 tsp vanilla
- 1 tsp baking soda
Blend all ingredients, add to muffin pan, and bake at 350 for 15 minutes. Enjoy!
*Add more if you enjoy a stronger peanut butter flavor