Vegan Peanut Butter Oatmeal Muffins

 

Vegan Peanut Butter Oatmeal Muffins
Vegan Peanut Butter Oatmeal Muffins

Vegan Peanut Butter Oatmeal Muffins

These muffins are great for a quick breakfast or an afternoon snack.   They get their sweetness from bananas and maple syrup, not refined sugar.  The banana flavor goes great with the peanut butter.   Plus they are gluten free.  Just make sure you use certified gluten free oats.

My kids love to have muffins in the morning, they are one of their favorite things to eat for breakfast. These peanut butter oatmeal muffins are super healthy and delicious, so I love that the kids eat them as much as they do.  With my son having to eat gluten free I always try to make sure he can enjoy some his favorite things.  My husband loves anything that has peanut butter in it, so he is especially happy when I make this flavor of oatmeal muffins.

vegan peanut butter oatmeal muffins

For this oatmeal muffin recipe I used whole old fashioned oats, so the texture is more like baked oatmeal.  They come together super fast and can be made in one bowl, which means less cleanup.  You can always add in some chopped peanuts or pecans as well.  Since my daughter has braces right now the nuts are unfortunately not an option for us.

Vegan Peanut Butter Oatmeal Muffins
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Vegan Peanut Butter Oatmeal Muffins

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 10
Author fhandv

Ingredients

  • 2 Very Ripe Bananas
  • 1/2 cup Peanut Butter
  • 1/4 cup maple syrup
  • 1 tsp Cinnamon
  • 2 tsp Vanilla Extract
  • 1/4 cup ground flax seeds
  • 2 tbsp Chia Seeds
  • 1/2 cup Non-dairy Milk
  • 1 tsp Salt
  • 2 1/2 cup Old Fashioned Oats use certified GF oats to make gluten free
  • 1/2 cup chopped peanuts or pecans optional

Instructions

  1. Preheat the oven to 375.   

  2. In a large bowl mash the bananas until smooth.

  3. Mix the peanut butter into the bananas and then mix in the maple syrup, cinnamon, vanilla, flax, chia, milk and salt.  Mix well.  

  4. Add in the oats and nuts if using.  Mix until everything is incorporated. 

  5. Fill lined muffins cups about 3/4 full.  This recipe makes 10 muffins.  

  6. Bake at 375 about 25 minutes.  

 

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