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Peanut Butter & Banana Muffins By Mayver’s

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

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


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


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.


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


Bake for 30 mins until golden brown and cooked through.