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Oat muffins with banana and peanut butter

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! 

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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.
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
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
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