Ingredients
Scale
- 1 cup mashed banana (about 2 ripe bananas)
- 3/4 cup natural peanut butter
- 1/4 cup pure maple syrup
- 1 egg
- 1 tsp vanilla extract
- 1 cup all-purpose flour (or 1:1 gluten-free flour blend)
- 1/2 cup almond milk (or any milk/nut milk alternative)
- 1 tsp baking soda
- 1/2 tsp sea salt
- 1/4 cup naturally sweetened jam or chia seed jam
Instructions
- Preheat your oven to 375°F and prepare a muffin tin by greasing it with non-stick spray or lining it with mini liners.
- In a bowl, combine the mashed bananas, peanut butter, maple syrup, vanilla extract, almond milk, and egg. Whisk until well combined.
- Gently fold in the flour, baking soda, and salt until the batter is smooth.
- Spoon the batter into the prepared mini muffin tin, filling each cup about 3/4 full. Add 1/2 teaspoon of jelly on top of each muffin and swirl with a toothpick if desired.
- Bake for 12-15 minutes or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the tin for 15-20 minutes before removing and enjoying!
Notes
- Mix wet ingredients before adding the dry ones.
- Ensure the muffin tin is well greased to prevent sticking.
- Consider using mini muffin liners or silicone holders.
- Add jelly to the center of each muffin for extra flavor.
- Try homemade chia seed jam for a healthier option.