Vegan Peanut Butter Banana Oat Muffins (oil-free, GF)
Tender, fluffy, not-too-sweet, & delicious: that's exactly what these vegan peanut butter banana oat muffins are all about! They are also oil-free, gluten-free, and made in one bowl.
Servings: 12 muffins
Ingredients
- 3 cups 300 g rolled oats, certified GF as needed
- 1 and 1/4 310 mL cups mashed, very ripe bananas
- 1 cup 250 mL nondairy milk
- 1/4 cup 48 g coconut sugar
- 1/4 cup 64 g smooth natural peanut butter (see notes for options)
- 2 tablespoons 26 g flaxseed meal
- 1 teaspoon vanilla extract
- 1 and 1/2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon fine sea salt
- Optional: a few rolled oats for sprinkling on top
Instructions
- Preheat oven to 325F (160C). Line the cups of a standard size muffin tin with paper or foil liners.
- In a food processor or high-speed blender, grind 1 and 3/4 cups (175 g) of the oats into a very fine flour.
- In a large mixing bowl, whisk the bananas, milk, coconut sugar, peanut butter, flaxseed meal and vanilla until blended. Add the oat flour, remaining 1 and 1/4 cups (125 g) rolled oats, baking powder, baking soda, cinnamon, and salt. Stir until completely blended.
- Divide the batter equally between the prepared muffin cups. If desired sprinkle the tops with a few extra rolled oats.
- Bake in the preheated oven for 23 to 27 minutes until golden brown and risen. Let cool in the muffin tin for 5 minutes. Remove muffins and cool completely an a cooling rack.
Notes
Storage: Store the cooled muffins in an airtight container at cool room temperature for 2 days, the refrigerator for 1 week, or the freezer for up to 3 months.
Use Ready-to-Use Oat Flour: If you like, you can skip the step for grinding the rolled oats and use ready-to-use oat flour instead. You will need 175 grams of oat flour, which is 1 and 1/2 cups (180 g), less 2 teaspoons (5 g).
Use Other Nut or Seed Butters: An equal amount of just about any other smooth, runny nut or seed butter can be used in place of the peanut butter (check out my almond butter, pepita butter, and sunflower seed butter recipes).
Sugar Options: An equal amount of brown sugar, natural cane sugar, or granular measure for measure sugar replacement (e.g., monkfruit/xylitol blend) can be used in place of the coconut sugar.
Nutrition
Serving: 1muffin | Calories: 149kcal | Carbohydrates: 24.3g | Protein: 4.4g | Fat: 4.8g | Saturated Fat: 0.4g | Sodium: 215.9mg | Fiber: 3.5g | Sugar: 7.5g