Instructions

• Preheat the oven to 350°F (175°C). Lightly spray a 12-cup muffin tin or line it with muffin liners.
• In a blender, add the eggs, ⅓ cup milk, 1 teaspoon vanilla extract, ½ cup creamy peanut butter (sugar free), and the 2 medium ripe bananas. If using the ¼ cup golden monk fruit sweetener, add it now.
• Add the dry ingredients to the blender: 2 ¼ cups old fashioned oats, 1 ½ teaspoons baking powder, ½ teaspoon baking soda, ¼ teaspoon salt, and, if using, ½ teaspoon cinnamon.
• Pulse the blender until the oats are ground and the batter is smooth and uniform.
• Pour the batter into a mixing bowl. Set aside some of the ½ cup sugar free chocolate chips for topping, then fold the remaining chocolate chips into the batter.
• Divide the batter evenly among the 12 prepared muffin cups. Top each muffin with the reserved chocolate chips.
• Bake for 15–20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
• Remove the muffins from the oven and carefully transfer them to a cooling rack to cool.