Peanut Butter and Banana Muffins with Cherries and Fresh Oat Flour
Gluten free, Vegan and Whole Grain Muffins
Author: Robin Asbell
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
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.
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.
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.
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.
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/