Peanut Butter and Banana Muffins



  • 2 cups Gluten-free Bob’s Red Mill 1-2-1 Baking Flour
  • ½ cup Coconut Sugar
  • 1 Tsp baking powder
  • 1 tsp baking soda
  • 1 tsp Organic Vanilla extract
  • 1 tsp cinnamon
  • Pinch of sea salt
  • 4 Ripe bananas
  • 1 cup Unsweetened Almond Milk
  • 1 cup Olive oil
  • 4 Free range eggs
  • ½ cup pure peanut butter


  1. Pre-heat over to 350 degrees Fahrenheit
  2. In a large bowl add flour, coconut sugar, baking powder, baking soda, cinnamon and sea salt and blend with a fork.
  3. Add vanilla, almond milk, olive oil and eggs and whisk well.
  4. Add bananas and whisk until they are thoroughly mixed in small pieces. Then add peanut butter
  5. Grease a muffin tin (large muffin tin) with coconut oil.
  6. Spoon our mixture.
  7. Bake for 40-45 minutes and test with a toothpick. Makes 12-14 large muffins.
  8. Store in a ziplock or air-tight container to ensure the muffins stay moist.


Special Thanks To:

Photos by Lisa San Filippo

Moments Marketing provides photography for social media, websites and corporate events as well as offers marketing consulting services. It’s also a sister company to Moments Photography, a portrait photography company. Lisa is the owner, creative visionary and chief photographer of Moments Marketing and owner and photographer of Moments Photography.

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