I woke up with an undeniable urge to bake. As you might know from reading my previous posts, sometimes I make pancakes or crepes when the mood strikes me. And there’s also that odd batch of sweet and/or savory muffins that makes the cut as well.
Today, while the rest of the family slept I scoured the fridge to see what I could make for breakfast. There wasn’t a lot to pick from (we had yet to go grocery shopping, heh) but that didn’t stop me. I see an (almost) empty fridge as a challenge, not a defeat.
And so, here we are: Banana Peanut Butter & Oats Muffins. Not bad, if I do say so myself 😉
- 1 cup old fashion oats
- 6 teaspoons of chocolate peanut butter powder
- 1 tsp baking soda
- lemon juice from 1/2 lemon
- 1 tsp vanilla extract
- 2 eggs
- 1/4 cup grape seeds oil
- 2 cups cashew milk
- 1 1/2 cup white rice flour
- 1/2 cup coconut sugar
Preheat the oven to 350 F. Line 12 cup muffin pan with paper liners.
Whisk together: flour, oats, sugar and peanut butter powder. Make a hole and add the two eggs, milk, vanilla extract and grape seeds oil. sprinkle the baking powder and add over the lemon juice. Stir until the flour mixture is moistened – do not overmix.
Using a medium size ice-cream scoop, pour the batter into the muffin cups. Each cup will get 2 ice-cream scoops.
Bake until muffin top springs back when lightly pressed, it should take no longer than 20 minutes. Leave to cool for 5 minutes in the pan then move the muffins to a wire rack to cool completely.
And, if you’d prefer a bit more sweetness you can top the muffins with a teaspoon of Nutella. Yum! 😊
Bon Appetit! ❤
Makes: 12 muffins; preparation: 10 – 15 minutes; baking 15 – 20 minutes.