Ingredients:

  • 3 large overripe bananas, mashed
  • 1/2 cup creamy natural peanut butter
  • 2 large eggs, room temperature
  • 2 tbsp maple syrup or honey
  • 1 tsp vanilla extract
  • 1 1/2 cups rolled oats
  • 1 tsp baking soda
  • 1/4 tsp fine sea salt
  • 1 tsp ground cinnamon

Instructions:

  1. Preheat your oven to 350°F (175°C).
  2. Place the rolled oats into your blender. Pulse until they look like a fine flour. Note: You'll smell a raw, nutty grain scent here.
  3. Add the mashed bananas, peanut butter, eggs, maple syrup, and vanilla extract. Blend on high for 30–60 seconds until the batter is a velvety smooth custard and no lumps remain.
  4. Using a spatula, stir in the baking soda, salt, and cinnamon. Mix just until combined. Stop the second the cinnamon streaks disappear to keep the Peanut Butter Banana Muffins airy.
  5. Divide the batter evenly among 12 lined muffin cups.
  6. Bake for 12–15 minutes. Look for the tops to turn a golden mahogany color. Note: Your kitchen should smell like toasted nuts and caramel now.
  7. Test the center with a toothpick; it should come out clean or a few moist crumbs.
  8. Let them cool in the pan for 5 minutes. This lets the structure set so they don't fall apart when you move them to a wire rack.