Soft, sweet, and good for your gut. These peanut butter banana muffins come together with just a handful of pantry staples—plus a couple of scoops of Wheat-Free LOAM for a delectable way to support a more resilient microbiome. (5 unique prebiotic fibers, now in a wheat-free formula, designed for those with severe allergies and sensitivities.)
No flour and no fuss. And if you don't have any wheat allergies, our regular Prebiotic Fiber Formula will do the trick, too. Peek below for the how-to.
Recipe: Wheat-Free Peanut Butter Banana Muffins
Ingredients
- 2 bananas
- 2 eggs
- 1 cup peanut butter or almond butter
- 1/2 tsp baking powder
- 2 scoops Wheat-Free LOAM
- Chocolate chips
Method
Preheat your oven to 350F and grease a 6-cup muffin tin.
Mash the bananas until smooth, then whisk in the eggs. Stir in the peanut butter until fully incorporated, then mix in the LOAM and baking powder.
Pour the batter into the greased tin and top with chocolate chips.
Bake 18 to 22 minutes until the tops are golden and a toothpick comes out clean.
Let cool for at least 10 minutes before removing from the pan and devouring.
Serves 6; contains 7g fiber per muffin.
