The classic combination of PB and banana makes these peanut butter banana muffins truly delectable. You blend both ingredients into a coconut flour batter ensuring the taste of banana and peanut butter in every bite.
Preheat oven to 375° F. Line a muffin pan with silicone or parchment baking cups.
In a bowl whisk together coconut flour, tapioca starch, baking powder, baking soda and salt.
In another bowl mix together eggs, peanut butter, mashed banana, maple syrup, and melted coconut oil.
Add dry ingredients to the wet mix and stir to combine. Fold in optional chocolate chips, leaving a few aside. Fill batter into the prepared pan and top each muffin with a few reserved chocolate chips.
Bake the muffins at 375° F until a toothpick inserted in the center comes out clean. 18-22 minutes for small muffins, 30-35 minutes for large muffins.
Nutrition
Nutrition Facts
Peanut Butter Banana Muffins
Serving Size
1 small muffins (out of batch of 12)
Amount per Serving
Calories
233
% Daily Value*
Fat
15
g
23
%
Saturated Fat
8
g
40
%
Cholesterol
55
mg
18
%
Sodium
201
mg
8
%
Potassium
207
mg
6
%
Carbohydrates
18
g
6
%
Fiber
3
g
12
%
Sugar
9
g
10
%
Protein
7
g
14
%
Vitamin A
79
IU
2
%
Calcium
62
mg
6
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.