When something is ooey gooey and it involves peanut butter, chocolate and banana, well you know its got to be something good. These grain free, gluten free, dairy free, and paleo friendly muffins are just what you need for a Sunday morning breakfast. Or any morning for that matter.
Chocolate and peanut butter make a great combination, but then when you add banana to the mixture, your creation just got better. These ooey gooey peanut butter chip muffins are made with Almond Flour, Rolled Oats, Coconut Sugar, Baking Powder, Peanut Butter Powder, Bananas, Eggs, Water, Vanilla Extract, and Dairy Free Chocolate Chips. They are super moist and absolutely delicious. I like to warm one up and top it with peanut butter because there is always room for more peanut butter.
Grain Free Ooey Gooey Peanut Butter Chip Muffin Ingredients
- Almond Flour
- Rolled Oats
- Coconut Sugar
- Baking Powder
- Peanut Butter Powder
- Vanilla Extract
- Dairy Free Chocolate Chips
How to make these grain free ooey gooey peanut butter chip muffins
- Preheat your oven to 350 degrees and line a muffin pan with cupcake liners.
- In a microwave safe bowl, heat your bananas for 1 minute. This brings out their sweetness even more! Add in your eggs and whisk together.
- In a mixing bowl, add your almond flour, rolled oats, coconut sugar, baking powder, and peanut butter powder Stir thoroughly.
- Then add your banana and egg mixture, water, and vanilla extract to your dry ingredients and mix until your muffin batter forms.
- Stir in the chocolate chips.
- Pour the batter into your muffin pan and bake for about 18 minutes or until they are cooked all the way through.
- Enjoy warm with a spoonful of peanut butter on top!
Tips on how to make these muffins the best they can be!
- Can you use other sugars to sweeten the mix?
- Absolutely! You can use any kind of sugar to sweeten the brownies and cookies. Remember, some sweeteners may need to be adjusted based on level of sweetness it provides. Also, if you decide to use honey or maple syrup, this can make the batter a bit more runny. You will need to adjust the flour amount!
- Can you use a different flour for the muffins?
- Yes you substitute almond flour for another flour if you would like. Doing this could alter the way the batter comes out and how it bakes, so you may have to adjust the amount of liquid depending on the type of flour. For example, coconut flour absorbs more water and will need more liquid than almond flour does.
- Can you use something other than Peanut Butter Powder?
- Yes you can! You can use real peanut butter instead of the peanut butter powder, but you may need to add in more of almond flour or oats. You can also substitute the peanut butter powder for an almond butter powder if you prefer.
- Can you make this recipe vegan friendly?
- Yes you definitely can. All you would need to do is use an egg substitute, which can be made from flax-seeds or can be purchased in the baking aisles in stores.
Ooey Gooey Peanut Butter Chip Muffins
- 2 Cup Almond Flour
- 1 Cup Oats
- 1 tsp Baking Powder
- 1/2 Cup Coconut Sugar
- 1/4 Cup Peanut Butter Powder
- 2 Bananas
- 2 Eggs
- 1/2 Cup Water
- 1 tsp Vanilla Extract
- 1/2 Cup Unsweetened, Dairy Free Chocolate Chips
- Preheat your oven to 350 degrees and grease a muffin pan or line with cupcake liners.
- In a microwave safe bowl, heat your bananas for 1 minute. This makes them extra moist and brings out the sweetness in them.
- Once the bananas are done, whisk in the eggs and vanilla extract.
- In a mixing bowl, combine all of your dry ingredients – Almond Flour, Oats, Peanut Butter Flour, Coconut Sugar and Baking Powder. Pour in the banana and egg mixture, water, and vanilla extract.
- Mix it all together and then stir in the chocolate chips.
- Pour into your muffin pan and bake for about 18 minutes.