These vegan, gluten-free peanut butter and banana muffins are sure to satisfy! They are healthy, use fresh ingredients, are simple to make, and delicious to eat! The inside is super moist and fluffy. The use of warming spices like cinnamon and all spice make these muffins a comforting treat. Enjoy as a breakfast treat or afternoon snack.
Vegan I Gluten Free
Serves: 15-18 muffins
Time: 40 minutes
1 cup almonds
1/2 cup oats
1 cup carrot, grated
3/4 cup fresh coconut shreds
1/2 cup buckwheat flour
1/4 cup raisons
1 tbsp. coconut blossom sugar
1 tsp. baking soda
1/2 tsp. salt
1 banana, chopped
6-8 dates, pitted and soaked 10+ minutes (until soft)
1/2 cup coconut milk
1/2 cup nut butter
1 tbsp. coconut oil
1 tbsp. maple syrup or honey
2 tsp. cinnamon
1/2 tsp. all spice
Preheat the oven to 350F. Prepare you muffin tin or loaf pan.
Recommended to use silicone muffin molds or grease the pan with coconut oil.
Add the almonds to a blender and pulse until they are broken down into small pieces. Add the the oats and pulse several more times until well incorporated. Transfer the mixture into a large mixing bowl with the remaining dry ingredients and mix well.
Add the 'wet ingredients' to the blender and mix on medium speed until smooth and creamy. Pour the mixture into the mixing bowl with the 'dry ingredients'. Stir until evenly mixed.
Spoon the mixture into the muffin tins, filling 3/4 full. Smooth the top with the back of a spoon.
Bake the muffins at 350F for 20-25 minutes, or until risen, golden brown, and the center is mostly baked through. Let the muffins cool 10 minutes in the pan.
Serve warm with fresh banana slices or a spread of nut butter.
Store leftover in the fridge 2-3 days.