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.
- 8
- 10 mins
- 40 mins
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
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!
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