Breakfast

Oat muffins with banana and peanut butter

Nutritious Ambrosia
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VEGAN, VEGETARIAN, GLUTEN-FREE, NUT-FREE

Muffins are an easy food item to keep handy. Kids can grab them for a quick breakfast or even for an afternoon snack. 

These muffins are made with whole oats and a mix of sprouted flour. They have bananas, peanut butter, and they’re loaded with walnuts. Need I say more? These muffins are way beyond delicious 🤩

Note – Can be made gluten-free by using gluten-free flour mix and gluten-free oats

Note – can be nut-free by omitting the walnuts; using sunbutter for peanut butter

I also made a batch of mini-muffins and replaced the walnuts with mini-chocolate chip for the kids and boy did those vanish super quickly 🤪

Drizzle a teaspoon of honey or maple syrup on top before baking them. This gives them a nice caramel finish and an extra touch of sweetness. 

There is really nothing much to detail here; mix them and bake them. 

The muffins are also very versatile – make it vegan using almond milk; make it gluten-free by using GF flour. This recipe is a keeper 😄

Remember to keep a batch of these muffins when you are expecting overnight guests. This one will be a sure hit. Enjoy! 

Print Recipe

Oat muffins with banana and peanut butter

Muffins are an easy breakfast item to keep handy. Kids can grab them for a quick breakfast or even for an afternoon snack. These muffins are made with whole oats and a mix of sprouted flour. It has bananas, peanut butter and loaded with walnuts.
Prep Time10 mins
Cook Time30 mins
Course: Breakfast
Cuisine: American
Servings: 20 muffins

Ingredients

Dry Ingredients –

  • 1 1/4 cup Rolled Oats gluten-free can be used
  • 1 1/4 cup Sprouted grain flour gluten-free can be used
  • 1/2 cup Walnuts chopped
  • 1/2 tsp Cinnamon powder
  • 1/2 tsp Nutmeg powder
  • 3 1/2 tsps Baking powder
  • 1/4 tsp Sea Salt

Wet Ingredients –

  • 2 Bananas very ripe
  • 1/2 cup Peanut butter packed nut-free option use Sunflower butter
  • 3/4 cup Milk any milk of choice – almond works well
  • 3 tbsps Olive oil
  • 3 tbsps Maple syrup plus extra for drizzling on top
  • 1 tbsp Flaxmeal soaked in warm warm

Instructions

  • Combine all the dry ingredients in one bowl
  • Combine all the wet ingredients in another mixing bowl, make sure to cream the peanut butter so everything is mixed well
  • Mix the dry ingredients to the wet ingredients
  • Pour into lined muffin pan to fill half; Top the muffins with maple syrup
  • Bake at 350 degrees hot oven for 25 to 30 minutes when edges brown slightly

Published by Nutritious Ambrosia

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