Gluten Free Vegan Muffin Recipe
- 4 medium-size ripe bananas, spotty and brown
- 2 ½ cup of rolled oats
- ¼ cup of creamy natural peanut butter
- ½ cup of coconut sugar
- ¼ cup of minutely chopped walnuts
- ¼ cup of chocolate chips or cacao nibs
- 1 tablespoon of baking powder
- ½ teaspoon of salt
- 1 teaspoon of apple cider vinegar
- 2 tablespoon of ground chia seeds or ground flax along with 6 tablespoon water
- 1 tablespoon of vanilla extract
- Take a small bowl, add ground chia seed or ground flax seed along with six tablespoons of water in order to form an egg. Stir the mixture and keep it aside for five to ten minutes. Preheat your oven to 350 F. Take 2 cups of rolled oats and add to a food processor or a blender. Blend till it forms a fine mix or for around 45-60 seconds. Now take out the fine oats and pour it in a medium-sized bowl. Add baking powder, coconut sugar, and the rest of the ½ cups of rolled oats. Add salt to the mix and set it aside.
- Take another bowl, add ripe bananas and mash it using a fork till it forms a runny and uneven texture. Add apple cider vinegar, peanut butter, vanilla extract, chia or flax egg to the bowl. Mix so that the ingredients incorporate well. Take the dry mix and pour it slowly into the mixture. Keep stirring while you pour the mixture. Mix till the clumps have disappeared.
- Chop up the rest of the banana into chunks. Fold these banana chunks, chopped walnuts, and cacao nibs into the batter. Grease or line a muffin tin and then divide up the batter into 12 cups. Bake the muffins at 350 degrees Fahrenheit for 35 minutes or till the muffins are golden brown. Use a toothpick and check if it comes out without any residue. Take it out of the oven and allow it to cool down for ten minutes. Remove from the cups and enjoy.
- If you want, you can store the cupcakes at room temperature for 6-7 days.
- You can use coconut sugar instead of cane sugar or brown sugar. Also, you can use other nut butter rather than peanut butter but is going to alter the taste.