Not that I’m ever giving up on my beloved banana oat cookies… but sometimes I just want to sink my teeth into a soft muffin for breakfast. And if those muffins can be made in one bowl with fewer than 10 ingredients, that’s gonna make my day, even more so if they involve the combination of peanut butter and banana.
These guys came about when I was pondering what to do with my umpteenth batch of almond pulp from making my homemade almond milk. I’ve done just about everything with it… chocolate muffins, apple muffins, mango muffins, energy balls, flat crispy cracker things… the only thing I haven’t ever done is let it go bad. And I hope I never do. But this time I almost did, what with being so busy with the end of school, and… I don’t know… just being uninspired, I guess! It happens!!
So when my sweet Sara mentioned how much she loves banana muffins for breakfast, I was so grateful to her. The simplest little muffins ever, and the idea just rescued me out of my almond pulp slump. I decided to throw peanut butter into the mix, because honestly, who doesn’t love peanut butter and banana together? It’s a beautiful combination.
These muffins are vegan and gluten free, and only use a splash of maple syrup for sweetening, because the bananas are already so sweet. And I wouldn’t fault you one single bit if you decided they needed a handful or 2 of chocolate chips… I would have, but I was out.
If you make these, let me know! Take a pic and tag me on Instagram @thexpatdietitan. I would love to see what you come up with! And as always, your comments make my day. Have a great one, friends!
Ingredients
- 1 cup mashed ripe banana (about 3)
- 1 recipe almond pulp (or 1 cup almond meal + ¼ cup almond milk, soaked 5 minutes)
- 1/3 cup natural peanut butter (the drippy kind)
- 2 T. pure maple syrup
- 2 T. flax meal + 5 T. water (mix & let stand 5 min to gel)
- 1 t. vanilla
- ½ cup oats (use certified gluten-free if necessary)
- ½ cup gluten-free baking mix
- 2 t. baking powder
- ½ t. baking soda
- ¼ t. salt
Instructions
- Preheat oven to 200 C (400F.) Spray a muffin tin with non-stick cooking spray.
- In a large mixing bowl, mix all ingredients in the order given. Don’t over-mix once you put the oats & baking mix in- just stir gently at that point so that your muffins will be tender.
- Scoop into the prepared muffin tin. You’ll get 10-12 muffins depending on how full you fill them.
- Bake for 12-14 minutes. Muffins are done when they are golden brown on top and a wooden pick inserted into the center muffin comes out clean.
