Go Back
–+ servings
Print Pin
4.25 from 8 votes

Oatmeal Banana Peanut Butter Muffins

These Oatmeal Banana Peanut Butter Muffins are the perfect gluten and dairy free muffin!
Course Breakfast, Brunch, Snack
Cuisine American
Keyword Dairy Free Blender Muffins, Gluten Free Blender Muffins
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 12 Muffins
Calories 279kcal

Ingredients

  • 2 Cups GF Oats
  • 2 Bananas
  • 2 Eggs
  • 3/4 Cup Peanut Butter
  • 2 TBSP. Maple Syrup
  • 1 TBSP. Ground Flax Seed
  • 1 tsp. Vanilla
  • 1 tsp. Baking Powder
  • 1 tsp. Baking Soda
  • Dash of Salt
  • 1 Cup Dairy Free Milk
  • 1 Cup Mini Chocolate Chips

Instructions

  • Preheat oven to 350 degrees F.
  • Add everything except the chocolate chips and blend until smooth.
  • Add the chocolate chips and stir them in the batter and pour in your muffin tin.
  • Cook for about 20 minutes or until a toothpick comes out clean.

Notes

You can keep these muffins in an airtight container on the counter for about 3 days, if they last that long!
Store these muffins in the freezer for up to 6 weeks!

Nutrition

Calories: 279kcal | Carbohydrates: 30g | Protein: 7g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 30mg | Sodium: 218mg | Potassium: 278mg | Fiber: 3g | Sugar: 15g | Vitamin A: 86IU | Vitamin C: 2mg | Calcium: 61mg | Iron: 1mg