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

a stack of three muffins on a wooden cutting board

5 from 3 reviews

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!

Scale

Ingredients

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 3/4 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 1/2 cup runny tahini, or with 1/3 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.

Keywords: oat flour muffins, vegan banana peanut butter muffins, vegan oat flour muffins