Peanut Butter Carrot Muffins

Moist, fluffy banana carrot muffins made with oats, nut butter, maple syrup, warm cinnamon and nutmeg, and plenty of mini chocolate chips. Naturally sweetened with ripe banana and maple syrup, with a soft, tender texture and a lightly spiced flavor.

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Step 1

Preheat oven to 375°F. Grease or line 12 large muffin cups. Add banana, carrot, eggs, nut butter, maple syrup, vanilla, and flax seeds to a blender. Blend until smooth. Add rolled oats, baking soda, cinnamon, nutmeg, and salt. Blend briefly until just combined. Do not overblend. Stir in the chocolate chips by hand. Divide batter evenly between 12 muffin cups. Bake for 20 to 23 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan for 10 to 15 minutes, then transfer to a rack.