Peanut Butter Banana Muffins (Vegan, GF)

Yes, okay, I know you know.

If you’ve been following along for a while, you’ll know my obsession with all things healthy muffins. And seriously, it’s true. I am OBSESSED!

Why? Well because they are delicious for one. Because they are healthy and can be jam-packed with nutrients. And because they are SO easy to make and remind me of my childhood.

There is seriously nothing I love more, and I could literally survive the rest of my life on them as they are SO versatile.

This recipe specifically was a recreate of my ‘Best Banana Muffins’, and I might love it just as much as the original version. It’s soft, with a delicate flavour, and the peanut butter blends it all together so perfectly.

 

This recipe is:

  • Vegan
  • Gluten-free
  • Easy to make
  • Healthy
  • Kiddo-approved
  • & Delicious

 

Hope you enjoy it as much as I did!

Peanut Butter Banana Muffins

PREP TIME
10 Minutes

COOKING TIME
12-18 Minutes

YIELDS
12 Muffins

 

INGREDIENTS

  • 2 cups mashed banana (about 4 medium sized)
  • 1/3 cup almond milk
  • 1 tbsp pure vanilla extract
  • 1 tbsp apple cider vinegar
  • 1/2 cup natural peanut butter
  • 1/2 cup pure maple syrup
  • 1/2 tsp pink Himalayan salt
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 cup almond flour
  • 1 cup gluten-free oat flour
  • 1/2 cup cassava flour

 

DIRECTIONS

STEP 1: Preheat the oven to 350°F. In a large bowl mix together banana, almond milk, vanilla, and apple cider vinegar. Let stand 5 minutes.

STEP 2: Mix in peanut butter, pure maple syrup, Himalayan salt, baking soda, baking powder, and flours. Let stand another 5 minutes.
 
STEP 3: Grease a large muffin pan with coconut oil (or use a silicone tray). Fill each one 3/4 full. Cook for 18-20 minutes or until golden brown. Let cool 10 minutes in the pan, and then fully on a cooling rack before eating. Will last up to 5 days in an airtight container in the fridge. Enjoy!
 
 
 

NOTES

  • The mix will be thicker than a traditional muffin batter. If it appears too thin, add a bit more oat flour. If it appears too dry, add a bit more almond milk.
  • It will depend on how hot your oven cooks for time. I recommend checking it frequently and spinning the pan around in the oven if needed.
  • These freeze really well and defrost fast. If you’d like the batch to last longer, then I recommend freezing them.

 

Love,

Brianne xx

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Welcome!

Hi, I’m Brianne

Here at The Holistic RN you’ll find a place where holistic healing and western medicine come together to create a brand new way of looking at your health- including real food recipes, easy to understand information and overflowing inspiration. Let’s get started!

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