Peanut Butter and Blueberry Muffins

October 26, 2017

 

Since posting my breakfast muffins on my Instagram feed, some of my vegan followers have asked me to come up with a plant-based version. So here it is. I can honestly say I actually prefer this recipe to the egg-based ones I usually make. They are delicious in their own right, and just so happen to be vegan.

 

I use my new favourite ingredient, Aquafaba or chickpea water. Yes, it is literally the water you find in tinned chickpeas. Because chickpeas are so high in protein, when soaked in water it becomes akin to egg whites, which is the protein part of the egg. They bind the muffins beautifully. I've also added chia seeds for extra binding magic and nutrients.


The mashed banana gives the muffins a lovely moist texture and the oats gives you that slow release energy we all need in the morning. I have used blueberries because they are naturally sweet, whereas other types of berries like raspberries can taste a bit sharp. Adding them frozen means they keep their shape once baked The sweetness of the blueberries with the saltiness of the peanut butter go so well together. 

 

 

Makes 4 muffins

 

INGREDIENTS

1 small banana, mashed

4 tbsp Jumbo oats

3 tbsp of aquafaba (chickpea water)

1 tsp maple syrup (more for drizzling), or other plant-based syrup 

2 tsp milled flaxseed
1 tbsp chia seeds

Half a tsp of cinnamon

Half a tsp of vanilla extract

Half a tsp of baking powder

Half a tsp of stevia powder or one tsp of sugar (optional)

1 frozen blueberries

4 tsp peanut butter or almond butter

 

 

METHOD

Preheat the oven to 180 degrees.

 

Put all the ingredients into a a bowl, apart from the blueberries and peanut butter, and mix together well.

 

Get a metal muffin tray and grease 4 muffin holes with an oil of your choice (coconut oil is best). Portion out your mixture equally into the 4 muffin holes. They should be about three quarters full. 

 

Spoon in about a tsp of peanut butter on each muffin into the middle of the mixture so some remains on the surface.  Surround the peanut butter with 4 frozen blueberries per muffin and nestle them into the mixture so they are also just poking out of the top. Make sure the blueberries are not touching the sides of the muffin tray as this mishaps the muffins and make it harder to remove them once baked. Drizzle sparingly with some more maple syrup.

 

Bake for 20 minutes. When done, leave them on the side to cool for at least 5 minutes so that they have a chance to bind.

 

Eat warm or cold and serve with a drizzle of maple syrup.

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