Zutaten für Vegan Peanut Butter Oatmeal Muffins
- 1 ½ cups all-purpose flour (or gluten-free blend)
- 1 teaspoon baking powder
- 1 cup rolled oats
- Soymilk
- Egg Substitute
- Peanut Butter
- Maple Syrup
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Zubereitung von Vegan Peanut Butter Oatmeal Muffins
- Preheat your oven to 400°F (200°C) and grease a 12-cup muffin tin.
- In a large bowl, whisk together 1 ½ cups all-purpose flour (or gluten-free blend), 1 teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon salt.
- In a separate bowl, mash 1 ripe banana and whisk in ½ cup peanut butter (creamy or crunchy), 1 cup plant-based milk (almond, soy, or oat), ¼ cup maple syrup, 1 teaspoon vanilla extract, and 1 cup rolled oats.
- Gently fold the wet ingredients into the dry ingredients, mixing just until combined. Do not overmix.
- Fill the greased muffin cups about ¾ full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
27g
Fat
6g
Carbs
8g
