Peanut Butter Banana Muffins

(gluten-free, oil free, refined sugar free, soy free)

1 c (heaping) oat flour

1/2 tsp baking powder

dash salt

1 heaping tsp chia seeds

1 flax egg (I used golden flax)

1/2 c banana puree (I blended 2 medium bananas in a bullet style blender)

1/4 c peanut butter

1/4 c maple syrup (or your favorite liquid sweetener)

Optional Add-ins: 1/2 tsp PNB dropped into the center of each muffin, 1/2 tsp jelly dropped or swirled into each muffin, chocolate chips in the batter or sprinkled on top, etc…

Combine dry ingredients in a medium bowl. (I used a fork to make sure everything is thoroughly combined.) Add wet ingredients to dry. Stir to combine. Fill muffin liners about 3/4 full. Add add-ins if using. Bake at 350F for about 15 minutes. (Check at 12 – toothpick inserted in middle should come out clean.) Allow to cook before consumer if you don’t want to be hyper aware of the chia seeds. (They’re a little crunchy as fresh made muffins but soften and become barely noticeable in the cooled muffins.)