Peanut Butter Banana Oatmeal Muffins Recipe
Servings: 12 muffins
Cost: $2.35 per recipe / $0.20 per muffin
Ingredients
- 2 flax eggs 2 tablespoons ground flax mixed with 5 tablespoons water ($0.10)
- 2 cups ripened banana mashed ($0.81)
- 2 cups oat flour ($0.52)
- ⅓ cup light brown sugar ($0.16)
- ⅓ heaping cup rolled oats ($0.09)
- 4 tablespoons runny peanut butter ($0.24)
- 1 ½ teaspoons baking powder ($0.06)
- 1 teaspoon baking soda ($0.02)
- 1 ½ teaspoons apple cider vinegar ($0.06)
- ½ teaspoon sea salt ($0.02)
- 1 banana thinly sliced (for topping, if desired) ($0.27)
Instructions
- Preheat the oven to 350 degrees Fahrenheit and line a 12-cup muffin tin with muffin liners.
- In a small bowl, prepare the flax eggs by whisking together the ground flaxseed meal and water. Set aside for 10-15 minutes, or until gelatinous.
- In a large mixing bowl, whisk together the mashed banana, coconut sugar, apple cider vinegar, runny peanut butter, and flax eggs.
- In a separate bowl, combine the oat flour, heaping rolled oats, baking powder, baking soda, and sea salt.
- Slowly add the dry ingredients into the wet ingredients and fold together until just combined.
- Divide mixture between muffin liners (roughly 5-6 tablespoons per muffin). Press one thin slice of banana into the top of each muffin, if desired.
- Bake for 30 minutes, or until a toothpick inserted into the center comes out clean.
- Remove muffins from the oven and let cool in the muffin pan for 5 minutes before transferring to a wire rack to cool completely.
- Serve as is, or with extra peanut butter, as desired. Enjoy!
Notes
- I make my own oat flour by blending the amount of oats I need in my Vitamix for 10-15 seconds or until a fine powder. You can buy oat flour if you do not have a high speed blender here.
- Storage: Peanut butter banana muffins will keep best for up to 5 days in an airtight container at room temperature.
- Freezing: Baked muffins will freeze well for up to 2 months. If you are planning to freeze for a couple of months, I recommend wrapping each individual muffin in plastic wrap before placing in a freezer bag. If you are freezing for just a week or two, you can flash freeze the muffins, then place them in a bag without wrapping individually because freezer burn is much less of a concern.
Nutrition
Calories: 176kcal | Carbohydrates: 29g | Protein: 5g | Fat: 5g | Sodium: 270mg | Fiber: 3g | Sugar: 11g