You babes already know my obsession with banana bread and how much I LOVE the flavor combination of peanut butter with banana, but these babies take my love of PB and banana to a whole nother level!
I’ve been so busy lately, eating my banana bread in the car wasn’t the easiest task. I wanted to make something more portable without compromising the flavor.
These muffins are perfect for breakfast on the go, I can attest to that!
If you need a healthy breakfast idea, this is a great option! It is full of healthy fats, fiber, and a good amount of protein to start the day.
Not to mention, it’s also vegan, dairy-free, and gluten-free.
*I personally don’t subscribe to any diet but I thought I’d include recipes that can serve everyone that are equally delicious.*
Let’s get to the recipe!
PB Banana Nut Muffins
- 2 brown spotted bananas
- 1/2 cup unsweetened almond milk
- 1 tsp pure vanilla extract
- 1/3 cup all natural creamy peanut butter
- 2 tbsp flax meal
- 6 tbsp water
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp pink salt
- 1 1/2 cups gluten-free oat flour
- 1/3 cup coconut sugar
- 1 cup walnuts
How to make…
Step 1: Preheat the oven to 350 degrees and grease a muffin tin.
Step 2: In a large mixing bowl cream together the bananas, vanilla, almond milk, and peanut butter. Set aside.
Step 3: In a small-sized mixing bowl stir together the flax meal and water. Put this mixture in the fridge for 15 minutes or until it thickens to an egg consistency.
Step 4: In a medium-sized mixing bowl combine the remaining ingredients. This includes baking powder, baking soda, pink salt, oat flour, coconut sugar, and cinnamon.
Step 5: Add the flax egg to the wet ingredients, mix well.
Step 6: Combine the wet ingredients with the dry ingredients. Once thoroughly combined add the walnuts.
Step 7: Add the mixture to the greased muffin tin. (It made about 12-16 muffins.)
Step 8: Bake for 15-20 minutes or until a fork comes out clean, and the tops are golden brown.