Banana Peanut Butter Muffins (Whole-grain/Sugar-free/Oil-free/Vegan)

By mjensen

Muffins

Ingredients

• Chocolate Frosting (optional):
• 3 medium overripe bananas
• 1/2 cup unsweetened plant-based milk
• 1/4 cup all-natural peanut butter (or raw almond butter)
• 2 tsp. vanilla essence
• 1/4 cup Medjool dates, pitted
• 1 1/2 cups oat flour
• 2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 cup raw walnuts or raw pecans, chopped (optional)
• dash cinnamon (optional)
• 1/2 cup date paste
• 1/4 cup creamy raw almond butter (or a combination of peanut/almond butter)
• 3 tbsp. raw cocoa powder
• 1 1/2 tsp. vanilla essence
• 1 tbsp. unsweetened plant-based milk

Details

Servings 12
Preparation time 20mins
Cooking time 40mins
Adapted from simplegreenmoms.com

Preparation

Step 1

1. Preheat oven to 375 degrees. Line a muffin tin with parchment paper muffin cups and set aside.

2. Combine bananas, plant-based milk, peanut butter, vanilla and dates in a high-powered blender and blend until completely smooth.

3. Combine oat flour, baking powder, baking soda, nuts and cinnamon (if using) in a bowl and mix together until completely combined. Pour wet mixture into dry and lightly stir until just combined.

4. Fill prepared muffin cups about 2/3 full and bake in preheated oven for 20 minutes, or until lightly browned and muffin top springs back at the touch. Transfer to wire cooling rack and cool completely.

5. Optionally, frost muffins with chocolate frosting and store in refrigerator (simply whisk together frosting ingredients in a small bowl). Serve with a glass of almond milk.