Desserts à la Mariane

Peanut butter pairs well with many foods, but three of its best friends have got to be jelly, honey, and banana.

These muffins combine all of these ingredients to create a truly scrumptious treat.

If you’re a fan of the classic peanut butter combos like I am, these muffins are for you!

Muffin Ingredients:

• 5 bananas
• 1 cup natural peanut butter
• 1 cup honey
• 2 cups oat flour (I use gluten-free)
• 1/2 cup water
• 6 cups frozen strawberry halves
• garnish with crushed peanuts (optional)

Muffin Directions:

Put all ingredients, with the exception of the strawberries and crushed peanuts, into your food processor and process until very smooth.

Add the strawberries and pulse until well combined (you want little pieces of strawberries within your batter, not creamed strawberries).

Grease two 12-muffin capacity muffin tins with coconut oil. Using an ice cream scoop or spoon, scoop batter into the muffin cups (batter makes about 24 muffins). Top each muffin with crushed peanuts if desired.

Bake in preheated 350 degree Fahrenheit oven for 30 to 35 minutes or until tops are lightly browned and a toothpick inserted into the center of a muffin comes out clean.

Let cool on counter for 10-20 minutes before transferring to the fridge. Let cool in the fridge for 2-3 hours before serving.

Store leftovers in the fridge.

Enjoy.