Oat Flour Banana Peanut Butter Blueberry Muffins (One Bowl Vegan)

These oat flour banana blueberry muffins have to be the world’s EASIEST muffins. They can be made in one bowl, they’re vegan, and they’re SO TASTY!

If you’re stuck at home due to COVID-19, you likely have a little extra time on your hands. You might also be feeling tense and anxious. You know what my answer is to both? Get your bake on! Baking is so therapeutic, and you can get the whole family involved. With a simple recipe such as these oat flour banana peanut butter blueberry muffins, you can get kids to help out with mashing the bananas, measuring the ingredients, and mixing. The added bonus is that you’ll only dirty one bowl!

These muffins are oil-free: I opted to use runny peanut butter (Maranatha organic smooth peanut butter works best here) in place of oil. If you have any nut allergies in your household, you can try using ⅓ cup of melted coconut oil or sunflower oil instead.

These muffins are also gluten-free, thanks to oat flour. Oat flour has quickly become my favourite flour for baked goods, evidenced by these pumpkin spice oatmeal cookies oat flour almond butter brownies! As gluten-free flours go, oat flour seems to have a great binding ability when combined with a flax “egg,” and it provides a wonderfully chewy texture, too.

What these muffins lack in oil and gluten, they make up for in deliciousness! My dad loves muffins for breakfast, and he topped these muffins with almond butter and jam and gave them two thumbs up. I also really like taking one to work for an afternoon snack. They’re almost like baked oatmeal cups!

to make these oat flour peanut butter banana blueberry muffins, you’ll:

1. Mix up a flax egg in a small dish.
2. Mash a few bananas (to equal 1 ¾ cups) in a large bowl.
3. Add coconut sugar, peanut butter, almond milk, and vanilla, and whisk.
4. One at a time, add baking soda, baking powder, salt, cinnamon, and oat flour, stirring after each ingredient addition.
5. Fold in the blueberries.
6. Divide the batter between 12 lightly greased muffin cups and bake for 25 minutes at 350 degrees F!

I hope you love these muffins. They’re simple, healthy, and delicious–that’s the name of my baking game! If you make them, leave a comment and rating below to let everyone know how you liked them, and post a photo to Instagram with @upbeet.kitchen and #upbeetkitchen, too!

Enjoy! 🙂

Oat Flour Banana Peanut Butter Blueberry Muffins (One Bowl Vegan)

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5 from 6 reviews

• Author: Allison
• Total Time: 35 minutes
• Yield: 12 muffins 1x

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Description

Simple, healthy, delicious oat flour banana peanut butter blueberry muffins that are made in one bowl. These kid-friendly vegan muffins are perfect for breakfast or snacks!

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Ingredients

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• 1 flax egg (1 tbsp ground flax mixed with 2.5 tbsp water)
• 1 ¾ cups mashed very ripe bananas (from 3 or 4 bananas)
• ½ cup coconut sugar
• ½ cup smooth runny peanut butter (Maranatha Organic smooth peanut butter works best)
• 2 tbsp almond milk
• 1 tsp pure vanilla extract
• 1 tsp baking soda
• 1 tsp baking powder
• ¼ tsp fine sea salt
• 1 tsp cinnamon
• 1 ¾ cups oat flour
• 1 cup frozen blueberries

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Instructions

1. Preheat oven to 350 degrees F and lightly grease a 12-cup muffin pan with coconut oil. Alternatively, place 12 standard sized paper muffin cups in the pan.
2. In a small bowl, whisk together ground flax and water to make a flax egg. Set aside for a couple of minutes to thicken.
3. In a large bowl, mash the banana. Make sure that you have exactly 1 ¾ cups. Whisk in the flax egg, followed by the coconut sugar, peanut butter, almond milk, and vanilla.
4. Add the baking soda, baking powder, salt, cinnamon, and oat flour one at a time, stirring after each ingredient addition.
5. Quickly fold in the frozen blueberries.
6. Divide the batter between the prepared muffin cups and bake for 25 minutes. Let the muffins cool before carefully removing from the pan and placing on a wire rack to cool completely.
7. These muffins keep best in the refrigerator since they are so moist. In an airtight container, they should keep for about a week in the fridge, or for a couple of months in the freezer.

Notes

If you are allergic to nuts, replace the peanut butter ½ cup runny tahini, or with ⅓ cup of melted coconut oil or sunflower oil.

Please please PLEASE make sure that you use runny peanut butter or tahini in this recipe. I cannot guarantee that these muffins will turn out if you use thick nut or seed butter.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Baking
• Cuisine: Vegan