Gluten Free & Vegan PB & J Muffins
Author: 
Recipe type: Breakfast, Snacks, Quick Bread, Vegan, Gluten Free
Serves: 10
 
Ingredients
  • ⅔ cup mashed ripe bananas (about 2½ medium bananas)
  • ⅓ cup natural peanut butter + more for swirling
  • ¼ cup vegetable oil
  • ½ cup maple syrup
  • ½ cup almond milk
  • 1⅔ cup oats, ground into flour* (I used quick oats)
  • ⅓ cup raw quinoa, ground into flour*
  • ½ tsp baking soda
  • 1 tsp baking powder
  • ¼ tsp sea salt
  • 1 tsp ground cinnamon
  • About 1 tbsp jam for swirling
Instructions
  1. Preheat oven to 400°F and grease 10 cups of a muffin pan with oil. Set aside.
  2. In a small mixing bowl, whisk together the mashed banana, peanut butter, oil, maple syrup, and almond milk until combined.
  3. In a large mixing bowl, combine the flours, baking soda and powder, salt and cinnamon. Add the banana mixture and whisk until fully incorporated.
  4. Divide the batter evenly between the 10 greased muffin cups.
  5. Dollop about 1 tsp of peanut butter and ¼ to ½ tsp of jam on the tops of the batter and swirl using a toothpick.
  6. Bake in preheated oven to 25 to 30 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
  7. Cool on a cooling rack for at least 10 minutes before removing from the pan.
Notes
*Use a coffee grinder to grind the oats and quinoa into a fine flour
Recipe by Radiant Rachels at https://radiantrachels.com/vegan-pb-j-muffins/