To put it mildly, I’ve a been a bit of a peanut butter fanatic lately. It seems I’m always having PB with banana + cinnamon on toast, dolloping it on top of steaming porridge and naturally, eating it straight from the jar with a spoon. I was recently kindly sent some jars of Ridiculously Delicious Nut Butter. It was as though they knew my peanut butter supplies were running low. Needless to say, the peanut butter is ridiculously delicious, not to mention natural and free from any nasties. With an overwhelming amount of peanut butter before me, I decided to put one of my favourite flavour combinations — peanut butter, banana and cinnamon — into the delicious form of a muffin.
These muffins are perfectly fluffy, moist and full of peanut buttery, banana-y goodness. They also happen to be gluten free, dairy free and refined sugar free. I hope you enjoy these muffins as much as I am right now.
Banana + Peanut Butter Muffins
Makes 12 muffins
1 & 1/4 cups oat flour
1/2 cup whole rolled oats
1 tsp cinnamon
1 tsp baking soda
1 tsp baking powder
1.5 tbsp coconut sugar
2 overripe bananas mashed
2 Medjool dates
1/3 cup almond milk
1 tsp vanilla extract
1/2 cup natural peanut butter
Preheat the oven to 175 degrees Celsius (or 350 Fahrenheit) and grease a muffin tray.
Make your oat flour by processing 1 & 1/4 cups of oats for around one minute. In a large mixing bowl add the oat flour along with the whole rolled oats and the remaining dry ingredients.
In your processor blend the bananas, dates and milk until it becomes a deliciously sweet runny paste. Add this mixture to another bowl and whisk in the egg, vanilla extract and peanut butter.
Now add the wet mixture to the dry mixture and combine well.
Spoon the mixture into the muffin tray and place in the oven for 12-16 minutes, or until a wooden skewer comes out clean.
Enjoy these plain for a snack or breakfast on the go, but if you’re addicted like me, slather on some extra peanut butter for good measure.