Peanut Butter & Banana Muffins By Mayver’s

RatingDifficultyBeginner
Prep Time45 minsTotal Time45 mins
Dry ingredients
 125 g blanched almond meal
 100 g brown rice flour
 50 g tapioca flour
 60 g gluten free rolled oats
 1 tsp ground cinnamon
 1 tsp baking powder
Wet ingredients
 2 tbsp Mayver’s Crunchy Peanut Butter
 220 g ripe bananas (approx. 3 bananas)
  cup olive oil
 3 eggs
1

Preheat oven to 200˚C and line a 12-hole muffin tin with muffin papers.

2

Add all the dry ingredients to a mixing bowl and mix well until combined.

3

Add the bananas, olive oil and eggs to a blender and blend into a thick creamy consistency. Pour into the bowl with the dry ingredients and mix together until combined.

4

Divide the mixture between each of the 12 muffin holes and top each muffin with a sprinkle of rolled oats.

5

Bake for 30 mins until golden brown and cooked through.

TweetSaveShareShareBigOven

Ingredients

Dry ingredients
 125 g blanched almond meal
 100 g brown rice flour
 50 g tapioca flour
 60 g gluten free rolled oats
 1 tsp ground cinnamon
 1 tsp baking powder
Wet ingredients
 2 tbsp Mayver’s Crunchy Peanut Butter
 220 g ripe bananas (approx. 3 bananas)
  cup olive oil
 3 eggs

Directions

1

Preheat oven to 200˚C and line a 12-hole muffin tin with muffin papers.

2

Add all the dry ingredients to a mixing bowl and mix well until combined.

3

Add the bananas, olive oil and eggs to a blender and blend into a thick creamy consistency. Pour into the bowl with the dry ingredients and mix together until combined.

4

Divide the mixture between each of the 12 muffin holes and top each muffin with a sprinkle of rolled oats.

5

Bake for 30 mins until golden brown and cooked through.

Peanut Butter & Banana Muffins By Mayver’s
Copy link
Powered by Social Snap