Description
1-bowl peanut butter banana bread swirl muffins naturally sweetened with bananas and coconut sugar. Perfect for meal prep!
Ingredients
- 1 1/2 cups gluten-free oat flour
- 1/2 cup almond meal
- 1/2 cup creamy peanut butter + more for drizzling
- 3/4 – 1 cup unsweetened almond milk
- 1/4 cup unrefined coconut sugar (optional)
- 1 1/2 cup smashed ripe bananas (~3 large bananas)
- 2 tsp baking powder (optional)
- 1/2 cup chopped walnuts or peanuts (optional)
Instructions
- Preheat the oven to 375°F. Line a muffin tin with muffin liners, or, alternatively, lightly grease with coconut oil.
- In a big bowl, add in the smashed banana, unsweetened almond milk, optional coconut sugar, and peanut butter and mix well.
- Next, add in the gluten-free oat flour, almond meal, and optional baking powder. Miix again so there are no clumps.
- Fold in optional nuts.
- Divide the batter between the muffin tins in heaping ~1/4 cup measurements. The batter makes about 12 medium sized muffins.
- Drizzle ~1 tsp of creamy peanut butter on top in a “swirl” and sprinkle with a bit of almond meal.
- Bake the muffins for 20-22 minutes, or until the edges start to lightly brown and the peanut butter starts to crack and dry.
- Remove the muffins from the oven and allow them to cool before serving.
- Store any leftover muffins in the refrigerator for up to one week and freeze for long term storage.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Snack, Breakfast, Muffins
- Method: Oven-Bake
- Cuisine: Vegan, Oil-Free, Gluten-Free, Sugar-Free Option