Banana Muffins with Peanut Butter Crumb Topping You Can Make in a Blender

By Sharon T

These muffins have no added sugar, no added oil, and are coincidentally gluten-free, vegan and quite healthy. But what’s most important is that they’re absurdly delicious.

Ingredients

• MUFFINS:
• 2 1/2 cups rolled oats
• 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
• CRUMB TOPPINGS:
• 1/2 cups rolled oats
• 1/3 cup peanut butter
• 1/4 cup sugar

Details

Servings 8
Preparation time 10mins
Cooking time 40mins
Adapted from spoonuniversity.com

Preparation

Step 1

Preheat oven to 350°F.

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

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

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

Pour batter into a lined or lightly greased muffin tray, filling each muffin cup about 3/4 of the way full.

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.

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!