Vegan, sugar-free, oil-free, dairy-free, egg-free!
Banana and peanut butter were Elvis’s favorite toasted sandwich fillings for a reason–they just go together! The recipe is without any animal products for a cruelty-free breakfast experience. These muffins are filled with whole foods instead of sugar or oil…but do NOT taste like it. The ripe bananas provide just the right amount of sweetness for breakfast (rather than tasting like a sugary dessert). They are made with whole grains and don’t have the gummy texture most oil-free baked goods take on, thanks to the peanut butter! To keep these oil- and sugar-free, make sure there is not corn syrup in the vanilla (look for Pure Vanilla) and buy peanut butter without added oils or sugar (peanuts should be the only ingredient). These have been adapted from Bob Ewing’s delicious recipe.
Whole Food Banana Muffins
3-4 ripe bananas (more brown than yellow is best)
1/2 teaspoon pure vanilla extract
1 1/2 teaspoons cinnamon
83 grams (1/3 cup) natural peanut butter
1 Ener-G egg replacer or flax “egg”
180 grams (1 1/2 cups) whole wheat or spelt flour
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
Preheat oven to 350 degrees Fahrenheit. Mash bananas or purée in a blender or food processor. Mix in vanilla, peanut butter, and cinnamon. Add “egg” and mix. Separately combine flour, salt, baking powder, and baking soda. Pour wet ingredients into dry and fold together without overmixing. Spoon into 24 mini muffin cups and bake for about 15 minutes or until muffins have risen and browned. Freeze leftovers, thawing in the refrigerator or in the microwave.
What’s your favorite way to eat peanut butter and banana?