• Michelle Braakhuis

PEANUT BUTTER MUFFINS


Whenever I’m craving for peanut butter, (which weirdly enough became much worse after going vegan), I grab a spoon and just start eating this magical sticky mixture from the jar.


And then after a while I’m done with peanut butter, promise myself to stop eating it and stick to raw almond butter instead.


That promise usually lasts for about 5 days, but after finishing this easy recipe, that promise was broken within 2 days 🙈


Nevertheless, if you’re looking for a easy muffin recipe for one of your baking (Sun)days, try this one.


Replace the brown sugar with coconut sugar or maple syrup if you want to stay away from refined sugar.


Oh, and when using a cupcake corer, you can fill up the muffins with jam.

Hello, peanut butter jelly, put it all in your belly 🥧😋.

Ingredients:

  • 8 small bananas, mashed

  • 1 1/2 cups buckwheat flour

  • 1 cup oatmeal

  • 1 cup water

  • 1/2 cup brown sugar

  • 6 tbsps peanut butter

  • 2 tbsps walnut oil

  • 2 tbsps broken flax seeds, mixed with 4 tbsps water

  • 1 tsp baking powder

  • 1 tsp baking soda


extra needed: oven, measuring cups & spoons, mixing bowl, whisk, muffin tray, apple corer serves: 18-20 muffins

Instructions:

Mix the 2 tablespoons flax seeds together with the 4 tablespoons of water. Set aside for approximately 10 minutes.


Preheat oven to 180℃/356℉.

Mix the mashed bananas, water, peanut butter and oil in a bowl. Add flax seeds mixture.

Add buckwheat flour, baking powder and baking soda.

Mix till everything is combined, no need for over mixing.

Spoon into a greased muffin tray and bake for 20-25 minutes.

Once baked, take out of the oven and allow to cool down completely.

In case you're a fan of the PB-Jelly combination, or simply want to add even more peanut butter to your muffins, take a apple corer and make a hole in the middle of each cupcake. Add your favourite filling and close top with half of the leftover muffin cylinders (the cut outs from using the apple corer).


Store in an airtight container in the fridge for 1-2 weeks.

Or store in the freezer for up to 6 weeks.


You can find recipes for homemade jam right here, and homemade nut butters right here.


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