3 large - ripe bananas
1/2 cup - peanut butter
2 Tbsp - chia seeds
1 Tbsp - maple syrup
2 tsp - baking powder
1/4 tsp - baking soda
3/4 tsp - ground cinnamon
1 1/2 tsp - apple cider vinegar
1 Tbsp - cornstarch or arrowroot powder
1/4 tsp - salt- optional
1/2 cup - oat flour
5 Tbsp - almond meal
- Preheat oven to 350.
- Lightly grease a mini muffin pan and set aside.
- Place the bananas, peanut butter, chia seeds, maple syrup, baking powder, baking soda, cinnamon, vinegar, cornstarch, and salt, if using, in a food processor or blender and process until smooth.
- Add the oat flour and almond meal and pulse until just combined.
- Scoop the batter into the muffin pan, filling each cup about 3/4 of the way full. We use a tablespoon scoop for easy measuring. Bake for 18 min, until slightly golden brown and set.
- Remove the pan from the oven and let the muffins cool in the pan for 30 minutes. Remove the muffins and place on a cooling rack to finish setting. Store leftovers in the fridge for about 4 days or in the freezer for up to 6 weeks.
- The riper your bananas, the sweeter they will be.
- You can omit the maple syrup completely.
- As these muffins are fairly dense, we prefer them as mini muffins.
- To make your own oat flour, place rolled oats in a blender or food processor and process until fine; store any extra oat flour in the fridge for up to 4 months.
- While we like the texture that almond meal provides, you can substitute additional oat flour if you don't have any on hand.