Today’s recipe is inspired by the ripe bananas sitting on my kitchen counter. Without letting them go to waste, I decided to bake bite-size Healthy Vegan Peanut Butter Chocolate Chip Banana Muffins!
Unlike my banana breads, these banana-inspired muffins are made from homemade oat flour blended from old fashion oats. I also used the consistency of almond milk and peanut butter as a substitute to soy yogurt.
1 1/4 cups oat flour
1 teaspoon baking soda
1/2 teaspoon sea salt
2-3 very ripe medium bananas, mashed
1/3 cup old fashion oats
1/3 cup vegan dark chocolate chips
2-4 tablespoons brown or coconut sugar
2-4 tablespoons maple syrup or agave
1/4 cup peanut butter
1/4 cup almond milk
1/2 cup coconut, olive or vegetable oil
1 teaspoon pure vanilla extract
1. Preheat the oven to 350 °F. Line each muffin tin with parchment paper or muffin cups.
2. Whisk the oat flour, baking soda and salt together in a medium bowl.
3. Whisk the bananas, oats, brown sugar, agave or maple syrup, peanut butter, almond milk, oil and vanilla extract together in another medium bowl.
4. Gently fold in the wet mixture into the dry mixture with a rubber spatula until the batter is smooth. Transfer the batter to the muffin pan and bake for 30-40 minutes.
5. Cool the muffins in the pan on a wire rack for 30 minutes, then lift each muffin from the pan by the parchment overhangs. Allow it to cool completely on the rack.
6. Store the muffins in an airtight container at room temperature for 3-4 days.