Peanut butter, almond flour and chopped nuts make these my nuttiest muffins yet! It seems as if ripe bananas are a staple ingredient in the winter months and were a starting point for these muffins. This recipe began with inspiration from Love & Zest. Not only did it use up my bananas, it also included other ingredients I had at home which was a necessity since we were having another wicked winter weather day which meant driving for more ingredients was not an option. I hope you enjoy my version of this naturally sweetened muffin.
Triple Nut Banana Muffins
by Inspired by the Seasons
3 overripe bananas
1/4 c creamy peanut butter
1/4 c honey
1/4 c melted and cooled butter
1 tsp cardamom (cinnamon works well too)
1/2 tsp salt
1 tsp baking powder
1/c almond flour (sifted to remove lumps)
1 c all purpose flour
1/3 c chopped walnuts
1/2 c semi sweet chocolate chips
Preheat oven to 350 degrees and either grease muffin tins or add paper liners.
In a large bowl, mash together sliced bananas and peanut butter. Stir in honey, eggs and butter. Add remaining ingredients and mix together until combined Transfer to prepared muffin tins.
Bake for 22-24 minutes, remove from oven and cool to room temperature. Store in airtight container.