quickbread - BANANA BLENDER MUFFINS WITH NUT BUTTER CRUMB TOPPING

By tinathorn

The food site for young people.

Ingredients

• Ingredients – Muffins:
• 2 1/2 cups rolled oats (quinoa flakes)
• 2 very ripe bananas
• 1/4 cup peanut butter or other nut butter
• 3/4 cup almond milk or milk
• 1 1/2 teaspoon baking soda
• Dash salt
• Optional: 1/2 cup nuts or chocolate chips
• Ingredients – Crumb Topping:
• 1/2 cups rolled oats
• 1/3 cup peanut butter
• 1/4 cup sugar

Details

Servings 1
Adapted from nyu.spoonuniversity.com

Preparation

Step 1

1. Preheat oven to 350°F.

2. Place 1 ½ cups rolled oats into blender and grind until a fine powder forms. This is your oat flour.

3. Place oat flour in a bowl and add remaining 1 cup rolled oats. Add baking soda and salt. Mix well with a spoon.

4. Peel bananas, break into pieces, and place the pieces into blender, along with the 1/3 cup peanut butter and almond milk. Blend on high speed until liquified. Remove from blender, pour into bowl of dry ingredients, and mix gently. Add in nuts and/or chocolate if desired.

5. Pour batter into a lined or lightly greased muffin tray, filling each muffin cup about ¾ of the way full.

6. Assemble crumb topping in a small bowl by combining the ½ cup oats, 1/3 cup peanut butter, and ¼ cup sugar. Mix with a fork or form crumbs with fingers. If difficult to form crumbs, add a pinch of flour.

7. Sprinkle crumb topping on top of each muffin and place in the oven. Bake for 30 minutes or until lightly brown and fragrant and a toothpick inserted in the center of a muffin is clean upon removal. Enjoy!