These peanut butter, oatmeal, and banana muffins will sate your sweet tooth without added sugar. Perfect for breakfast or a quick snack, these muffins are heaven served warm with a dollop of peanut butter on top.
Preheat oven to 350°. Prepare muffin tin by lining with paper liners or grease with butter or non-stick cooking spray.
In a large bowl combine oat flour, quick cook oats, flax seed, cinnamon, and baking powder with a whisk.
In a separate bowl, mash bananas using a fork or pastry cutter. Add honey, peanut butter, vanilla extract, and eggs and mix well to combine.
Transfer dry ingredients to wet and stir until just combined (don't overmix). Gently fold in chocolate chips, if using.
Divide batter evenly between 12 muffin cavities. Bake for 17-20 minutes or until tops are not visibly very moist and the center of a muffin springs back when gently touched.
Allow muffins to cool for five minutes in the pan, then transfer to a wire rack to cool completely.