Peanut Butter and Banana Muffins with Cherries and Fresh Oat Flour
 
 
Gluten free, Vegan and Whole Grain Muffins
Author:
Recipe type: bread
Serves: 9
Ingredients
  • 1 cup freshly milled oat flour (pastry setting)
  • ½ teaspoon guar gum
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 2 medium ripe bananas
  • ¾ cup coconut or palm sugar
  • ½ cup crunchy peanut butter
  • 2 tablespoons canola oil
  • ½ teaspoon vanilla
  • ¼ cup non-dairy milk ( I used soymilk)
  • 1 tablespoon finely ground flax seeds
  • ½ cup dried cherries
  • 9 teaspoons turbinado sugar
Instructions
  1. Preheat the oven to 350 F. Line 9 cups of a muffin pan with muffin papers. Lightly oil the top of the pan so the muffin tops won't stick.
  2. In a large bowl, whisk the oat flour, guar gum, baking powder, baking soda, and salt. In a food processor or blender, puree the bananas, then add the palm sugar, peanut butter, oil, and vanilla and process. Stir the ground flax into the milk and let stand for a minute, then add to the banana mixture and process until well-mixed.
  3. Stir the banana mixture into the flour mixture, and when well mixed, stir vigorously for a minute to activate the guar gum. Stir in the cherries.
  4. Scoop ⅓ cup portions into the prepared muffin cups. Sprinkle a teaspoon of turbinado sugar on top of each muffin. Bake for 30-35 minutes. The tops will be golden brown and a toothpick inserted in the center of a muffin will not have gooey batter clinging to it.
  5. Cool completely on racks-if you cut into them while still hot they will be smashed.
Recipe by Grain Mill Wagon at https://www.grainmillwagon.com/peanut-butter-and-banana-muffins-with-cherries-and-fresh-oat-flour/