Vegan Peanut Butter and Banana Muffins are a delicious breakfast dish that is full of flavor. The muffins have a moist texture and a rich and decadent taste that your family will truly enjoy.
Vegan Peanut Butter and Banana Muffins
2 Egg Replacers or (2 Flax Eggs, 2 tbsp ground flax plus 5 tbsp of water)
2/3 Cup of coconut sugar
1/2 Cup of coconut oil, melted
1 1/2 Cup of mashed ripe bananas, 4 bananas
2 Teaspoons of vanilla extract
1/2 Cup of sugar free maple syrup
1 Cup of gluten-free all purpose flour
1 Cup of whole spelt flour
2 Teaspoons of vanilla extract
1 Cup of spelt flour
1 Teaspoon of baking powder
1 Teaspoon of baking soda
1/2 Teaspoon of Himalayan salt
1 Tablespoon of pumpkin spice
1/4 Teaspoon of cloves
1/2 Teaspoon of cardamom
1 Cup of rolled oats
Topping:
Creamy Peanut Butter
Directions:
-Preheat the oven to 350F. Then add cupcake liners to a 12 cup muffin pan.
-In a small bowl mix the egg replacer according to directions on packaging or whisk together the flax and water in a bowl and set aside to set until it thickens. (See above directions).
-In a large bowl add the coconut oil, sugar, mashed bananas, sugar free maple syrup, vanilla extract to the bowl and combine well.
-In a medium size bowl, whisk together the flour, baking powder, baking soda, Himalayan salt, pumpkin spice, cloves, cardamom and rolled oats. Then add the dry ingredients to the wet ingredients and stir until combined.
-Add batter to prepared cupcake liners.
-Bake for 25 minutes or until a toothpick is inserted and comes out clean. Remove from the oven and add to a cooling rack.
-Once cooled spread with creamy peanut butter and enjoy!
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