Banana Oat Muffins with Peanut Butter Crumb Topping

Updated: Sep 29

Get ready to indulge the senses with this tasty recipe, Banana Oat Muffins with Peanut Butter Crumb Topping! Who doesn't enjoy the indulgence of a nice warm muffin, fresh out of the oven with a delectable crumb topping? How about one that looks delish', smells divine and tastes just as great...oh and did I mention it is a clean eat treat too? Yep! This muffin delivers on all fronts!


I warn you once the smell of these wafts through your house it is hard not to be tantalized (or eat the whole tray straight out of the oven!). I love a recipe that proves eating healthy can taste great too! When you take out all those unnecessary fillers and bring it back to basics with fresh, natural and nutrient dense ingredients you get a muffin the whole family can enjoy.


Ingredients

  • 1 1/2 C oat flour

  • 1 C rolled oats

  • 2 ripe bananas

  • 1/4 C natural creamy peanut butter (or nut butter sub)

  • 3/4 C unsweetened vanilla almond milk (or milk of choice)

  • 1 1/2 tsp. baking soda

Crumb topping

  • 1/2 C rolled oats

  • 1/3 C creamy natural peanut butter (or nut butter sub)

  • 1/4 C coconut sugar

Directions

  1. Preheat oven to 350 degrees.

  2. Pour 1 1/2 C oat flour and rolled outs into a medium size mixing bowl, add baking soda and stir well with a spoon.

  3. Mash bananas and place into small mixing bowl.

  4. Place 1/4 C creamy peanut butter into a small bowl and warm in the microwave on medium heat for 15-30 seconds (or until nice and easy to stir).

  5. Add warmed peanut butter and almond milk to mashed bananas and stir well with a spoon.

  6. Add wet mixture to dry ingredients in the medium mixing bowl, stir with a spoon until well combined.

  7. Pour muffin mixture into a lightly greased muffin tray (spray with some sort of non stick olive or coconut oil spray), filling cups approximately 3/4 of the way full. Tip - I like to use a jumbo muffin tray, but you can use standard or mini muffin trays as well!

  8. In a separate small mixing bowl prepare crumb topping, adding 1/3 C creamy peanut butter (at room temperature), 1/2 C rolled oats, and 1/4 C coconut sugar, blend ingredients together with a fork (mixture should be a bit lumpy).

  9. Sprinkle crumb topping a-top each muffin and place muffin tray in the oven to bake for 30 minutes (or until toothpick removes almost clean). Top should be lightly browned.

  10. Allow muffins to cool for 5-10 minutes before removing from tray - serve and enjoy!

Eat and Enjoy!

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