Posted in Vegan Recipes

Banana Peanut Butter Maple Oatmeal Muffins

Banana Peanut Butter Maple Oatmeal Muffins Posted on October 11, 201810 Comments
Ahoy, hello! My name is Jenny. I am a thirty-something human female from Manchester in the north of England. I enjoy rainy days and sad songs, custard donuts and salt & pepper chips and beer, lentil dhal and fried okra, X-Files and Twin Peaks, fierce fat heroines and mental health advocates, dogs and cats and otters and a very special beirdo. To paraphrase Sylvia Plath: "I blog because there is a voice within me that insists on writing lots of ridiculous chuff".

Friends, I hope you enjoy a LOT OF STUFF in yr MUFFins. These are packed with delightful yumminess and are a splendid alternative to banana bread when you’ve got a few bananas on the turn. Personally I enjoy a banana nice and tinged with green, but this week I’ve been stricken with a pretty unpleasant maladie and I wasn’t much in the mood for any foods other than marmite on toast, tinned pineapple, or plain boiled potatoes. I also went right off my coffee which is the surefire litmus test for whether I’m ill or not.

So today as I was feeling a bit more human and had a bit more energy to use, I decided to put the brown bananas to work. I’m trying to go low on processed sugar (does fancypants organic maple syrup count? I dunno) and oils so I decided to throw in a nice chonky dollop of whole peanut butter.

Banana Peanut Butter Maple Oatmeal Muffins

Use wholewheat flour for a good tasty muffin that’ll do you for breakfast or a burst of energy! These are also just as nice with a lovely hot cup of tea while the weather cools off outside. Get snuggly!
Prep Time10 mins
Cook Time24 mins
Total Time34 mins
Course: Dessert

Ingredients

  • 2 cups plain wholewheat flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/2 cup whole rolled oats
  • 4 bananas (mashed)
  • 2/3 cup whole peanut butter
  • 1/2 cup maple syrup
  • 1 tsp vanilla extract
  • 1/4 cup soy milk
  • 1 tsp lemon juice

Instructions

  • Begin by pre-heating the oven to 175°C.
  • In one bowl, combine the dry ingredients: flour, baking powder, salt, cinnamon, and oats. Whisk together well.
  • In another bowl, mash the bananas until they are good and squished. Mix in the peanut butter, maple syrup, and vanilla. Add the soy milk and lemon juice; ideally, let the lemon juice sit in the soy milk for a few minutes before adding to the wet mixture so that it has a chance to curdle slightly.
  • Slowly fold the dry ingredients into the wet until fully mixed. The batter will be thick! Spoon it evenly into muffin cases.
  • Bake for 20-24 minutes or until an inserted toothpick comes out clean.

Notes

This recipe was first published on http://jenny-marie.co.uk/


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10 comments

  1. You know when you see a recipe and you think ‘well, that looks just like my cup of tea’ and then you see the list of ingredients and you go ‘YES I HAVE ALL THOSE THINGS AND I CAN MAKE THESE NOW WOOP!’ That’s what happened to me just now. Unless you start a vegan baking delivery business in the next couple of days, I may have to get my bake on this weekend.

  2. Thank you for sharing this recipe! I happened to have some overripe bananas in the fruit bowl this weekend so I made some of these with added chocolate chips and they were delicious!

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