It’s been far too long since I have posted on here but the good news is we have a new house with a large kitchen for me to cook in! These peanut butter, banana muffins are the perfect way to get back into things. They make a great snack or breakfast, are vegan and of course a huge hit with kids!
- 2 cups flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 4 ripe bananas
- 1/4 cup maple syrup or agave (I used half of each)
- 1/4 cup packed brown sugar
- 1 tbsp melted coconut oil
- 1 flax egg*
- 1 tsp pure vanilla
- 1/4 cup natural peanut butter
- 1/2 cup vanilla almond milk
*1 tbsp flaxseed mill + 3 tbsp water
Preheat the oven to 350 degrees and line a muffin pan with paper liners.
In a medium bowl combine the flour, baking soda, baking powder, salt, and cinnamon. Set aside.
Peel the bananas and whisk them in your kitchen aid/mixer until completely mashed. Add the brown sugar, maple syrup/agave, coconut oil, flax egg, and vanilla. Mix completely and then add the peanut butter.
Once that is smooth slowly add in the flour mixture and the almond milk; alternating making sure to end with the flour mixture.
Fill the liners a little more than 3/4ths of the way full and bake for 20 minutes.
We like to drizzle a little syrup or agave on them but they are great plain too! These also freeze really well for quick breakfasts on the go.