Gluten Free & Vegan PB & J Muffins
Author: Rachel Leung
Recipe type: Breakfast, Snacks, Quick Bread, Vegan, Gluten Free
Serves: 10
- 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
- Preheat oven to 400°F and grease 10 cups of a muffin pan with oil. Set aside.
- In a small mixing bowl, whisk together the mashed banana, peanut butter, oil, maple syrup, and almond milk until combined.
- In a large mixing bowl, combine the flours, baking soda and powder, salt and cinnamon. Add the banana mixture and whisk until fully incorporated.
- Divide the batter evenly between the 10 greased muffin cups.
- 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.
- 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.
- Cool on a cooling rack for at least 10 minutes before removing from the pan.
*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/
3.5.3228