1cupall-purpose flour or gluten free flour(I use Bob's Red Mill gf Baking 1 to 1)
3/4cupold fashioned rolled oats
1tablespoonbaking powder
1/4teaspoonkosher salt
1/3cup pure maple syrup
1/2 cupcreamy peanut butter
1 cupunsweetened milk(any milk)
2eggs(or 2 flax eggs)
1/4cupmelted coconut oil
2mediumripe bananasmashed
1/3cupchocolate chunks(I use Enjoy Life chocolate chunks for vegan and gluten free)
Instructions
Preheat the oven to 400° F. Line 18 muffin cups with paper liners.; set aside.
In a medium bowl, whisk together the flour, oats, baking powder and salt.
In a large bowl, whisk together the maple syrup, peanut butter, milk, eggs and coconut oil. Stir in the mashed bananas until combined. Add the dry ingredients to the wet ingredients and stir until combined. Fold in the chocolate chunks.
Divide the batter evenly among the lined muffin cups, filling them about 3/4 full. Bake until a toothpick inserted into the center of the muffins comes out clean, about 15 minutes. Let cool for 5 minutes in pan, then transfer to wire rack to cool completely. Enjoy!
Video
Notes
Storing: To store breads like muffins, put them in a plastic bag, seal and store at room temperature for three days. It will keep them moist and delicious!
Freezing: If you want to freeze them, wrap them tightly in foil or freezer bags and freeze up to three months.
Reheating: To reheat the frozen muffins, wrap them in foil and heat for 15 to 18 minutes in a 300 degree oven.
TO MAKE VEGAN:To make these vegan, use flax egg, dairy free milk and dairy free chocolate chips.TO MAKE GLUTEN FREE:Substitute the flour with gluten free 1-1 flour.