Peanut Banana Blueberry Muffins (WFPB)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 18
- Amount Per Serving
- Calories: 154.9
- Total Fat: 4.1 g
- Cholesterol: 0.0 mg
- Sodium: 126.2 mg
- Total Carbs: 26.9 g
- Dietary Fiber: 3.6 g
- Protein: 4.5 g
View full nutritional breakdown of Peanut Banana Blueberry Muffins (WFPB) calories by ingredient
Introduction
These are a wonderful family favourite! These healthy muffins are vegan and oil free. These are a wonderful family favourite! These healthy muffins are vegan and oil free.Number of Servings: 18
Ingredients
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DRY INGREDIENTS
2 cup Whole Wheat Flour
.75 cup Quaker Oats Old-Fashioned Rolled Oats
1.5 tsp Baking Soda
.75 tsp Baking Powder
WET INGREDIENTS
4 medium (7" to 7-7/8" long) Banana, Very ripe
8 tbsp Kraft - 100% All Natural Peanut Butter
1 tbsp Apple Cider Vinegar, Bragg's Organic
3 tbsp *Flax Seed Meal (ground flax)
8 tbsp Maple Grove Farms 100% Pure Maple Syrup
2 tsp Vanilla Extract
1 cup, unthawed Blueberries, frozen (unsweetened)
Directions
1. Preheat oven to 375F.
2. Mash bananas in a large mixing bowl, then continue to add the remaining wet ingredients. Stir to combine.
3. In a separate mixing bowl combine the dry ingredients and stir to combine.
4. Gradually mix the dry ingredients into the wet ingredients and stir until the flour mixture is combined. Do not over mix.
5. Line muffin pan with either paper muffin cups or reusable silicone muffin cups. Because this recipe doesn't contain oil, you must line the pan.
6. Bake for 25 mins or until toothpick inserted comes out clean.
7. Once cooled, these can be frozen and thawed as needed in the microwave on high for 30 seconds.
Serving Size: Makes 18 muffins
Number of Servings: 18
Recipe submitted by SparkPeople user JUNESWING.
2. Mash bananas in a large mixing bowl, then continue to add the remaining wet ingredients. Stir to combine.
3. In a separate mixing bowl combine the dry ingredients and stir to combine.
4. Gradually mix the dry ingredients into the wet ingredients and stir until the flour mixture is combined. Do not over mix.
5. Line muffin pan with either paper muffin cups or reusable silicone muffin cups. Because this recipe doesn't contain oil, you must line the pan.
6. Bake for 25 mins or until toothpick inserted comes out clean.
7. Once cooled, these can be frozen and thawed as needed in the microwave on high for 30 seconds.
Serving Size: Makes 18 muffins
Number of Servings: 18
Recipe submitted by SparkPeople user JUNESWING.