Te Peanut Butter Banana Oatmeal Muffins are easy blender breakfast muffins made with wholesome ingredients and perfect for breakfast. They oats muffins made with no eggs, no dairy, no flour, and no added sugar needed.
I love easy, healthy muffins like my Muffinki bananowe z 3 składników or Wegańskie muffinki owsiane. Vegan baking is my specialty, and I’ve been making these for years. You can be sure this recipe is very straightforward!
These peanut butter banana oatmeal muffins use the same ingredients as peanut butter banana baked oatmeal cups, except that they have a light, fluffy banana muffins texture. You will need a blender to break the oat into oat flour and create bakery-style healthy banana muffins.
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Peanut Butter Banana Oatmeal Muffins
Skład
- 2 średni Dojrzały banan
- ¾ kubek Mleko migdałowe
- ⅓ kubek Masło orzechowe (niesolone)
- 2 łyżeczki do herbaty Ocet jabłkowy
- 2 kubki Płatki owsiane staromodne
- 1 łyżeczka Ekstrakt waniliowy
- 1 łyżeczka Cynamon
- 2 łyżeczki do herbaty Proszek do pieczenia
- ½ łyżeczka Proszek do pieczenia
- ¼ łyżeczka Sól
- ½ kubek Posiekane orzechy pekan - lub orzechy włoskie
Opcjonalnie – dla zwiększenia słodkości
- 1 / 4-1 / 3 kubek Cukier kokosowy
Służąc
- ⅓ kubek Masło orzechowe (niesolone)
Instrukcje
- In a high-speed blender, add banana, almond milk, peanut butter, apple cider vinegar, vanilla extract, oats, baking powder, baking soda, cinnamon, and salt. Add coconut sugar too if you want to sweeten the batter.
- Blend on the high-speed setting using the blender tamper attachment to push down the oat to the blade. Stop after 30-45 seconds or until the batter is smooth and slightly runny.
- Fold in the chopped nuts and stir with a silicone spatula.
- Rest batter in the blender jug for 10 minutes at room temperature – it will slightly thicken.
- Meanwhile preheat the oven to 350°F (180°C). Line a 12-hole muffin tray with muffin paper liner. Spray some oil on the paper. Set aside.
- Fill each muffin hole with 1/4 cup of batter.
- Bake in the center rack of the oven for about 25 minutes, or until the muffins are golden brown and a toothpick inserted in the center comes out clean or with a little crumb on it.
- Cool down on a wire rack for 30 minutes, add a few chocolate chips if desired, so they melt during the cooling process.
Służąc
- Serve with 1 teaspoon peanut butter on top.
- Store in a sealed box in the fridge for up to 4 days or freeze in zip-lock bags for up to 3 months. Thaw at room temperature the day before.
Wyposażenie
Odżywianie
Składniki i zamienniki
Wszystko czego potrzebujesz to:
- Dojrzałe Banany – The riper the bananas, the sweeter the muffins will be. I recommend using banany with black skin and many dark spots for the best texture and flavor.
- Mleko migdałowe lub jakiegokolwiek mleko bezmleczne kochasz.
- Masło orzechowe - wybierz naturalne masło orzechowe with no added salt, no added oil, or sugar.
- Ocet jabłkowy lub sok z cytryny
- Ekstrakt waniliowy – dla smaku.
- Płatki owsiane staromodne – for a gluten-free recipe, choose certified gluten-free oats.
- Cukier kokosowy – This is optional. You don’t need to add any sweetener if your bananas are ripe.
- Cynamon – Cinnamon and bananas are a perfect match.
- Proszek do pieczenia oraz Proszek do pieczenia – The combination of both gives the muffins the perfect texture.
You can add a crunchy texture to the muffin recipe by stirring in 1/4 cup to 1/2 cup of one of the following ingredients:
- Posiekane orzechy – walnuts and pecans taste delicious in peanut banana baked muffins.
- chipsy z ciemnej czekolady – make sure to use vegan dark chocolate.
How To Make Peanut Butter Banana Oatmeal Muffins
It’s very easy to make these blender oatmeal muffins with peanut butter.
- Line a 12-hole muffin pan with muffins cups and lightly spray oil in the muffins cups to avoid the batter sticking to the paper. Set it aside. Preheat the oven to 350°F (180°C).
- In the jug of high-speed blender type Vitamix, add the banana, almond milk, peanut butter, apple cider vinegar, vanilla extract, oats, baking powder, baking soda, cinnamon, and salt.
- Blend on the high-speed setting for about 30 to 45 seconds using the tamper attachment of the blender if needed to push down the ingredients to the batter and create a smooth muffin batter. If you don’t have a tamper tool, stop the blender, scrape down the sides of the jug with a silicone spatula, and blend again until the batter is smooth with no oats pieces.
- Set the batter aside for 5 to 10 minutes. This will allow the batter to rest and prevent the muffins from creating a hole in the center when they bake. You can also stir in the optional chopped nuts of chocolate chips at this time.
- Fill each muffin cup up to 3/4 their level and bake the muffins in the center rack of the oven for about 25 to 35 minutes or until a pick inserted in the center of the muffins comes out clean.
- Cool down the muffins on a cooling rack at room temperature.
Instrukcje dotyczące przechowywania
You can store the banana peanut butter oatmeal muffins in a sealed box in the fridge for up to 4 days. It’s also possible to freeze them in zip-lock bags for up to 3 months. Thaw at room temperature the day before.
Więcej przepisów na wegańskie muffiny
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Such a good recipe! Most sugar-free baked goods recipes have dates to boost sweetness and it was refreshing to find a recipe which doesn’t. I added some chopped 90% dark chocolate, nutmeg, and cardamom to make these more luxurious. I also used oatmilk (Oatly) instead of almond milk. I didn’t have a proper blender, just a small smoothie blender, so I ground up the oats into the powder first, set it aside, and then blended all the other ingredients. It worked well! The muffins came out with good taste and texture. Not very sweet (as expected), but enough to make for an enjoyable and nutritious breakfast 🙂
Can you use a nutribullet to grind the oats to make a flour and then mix everything in a bowl. I don’t have a vitamixer
Yes I used my nutribullet whole rolled oats and all it came out amazing I also added sugar free chocolate chips about a 1/4 cup and I used monk fruit sugar and wow delish also next time I’m going to add some Greek yogurt and see how that taste.
Tak, powinno działać