I discovered this gluten-free apple, banana & peanut butter muffin recipe out of desperation, really (it’s so true that when there’s a will, there’s a way!)
On this particular morning my two sisters were suffering with really sore guts and found that anything they chose to eat seemed to upset their stomachs more (who else has been there before? I know I have ✋).
So I went in search for something bland, that wouldn’t aggravate their already sensitive stomachs, but would also fill them up. I came across this recipe by Pick Up Limes and tweaked it a little so that it contained only natural, wholefood ingredients without any sweeteners or anything like that as these could potentially irritate the guts of my two sisters even more.
Thus, this recipe was born and my family has loved it ever since! It’s perfect for brekkie (or as a snack for any time of day) 😉, and is great for anyone who need’s to rush out the door in the mornings and just want something all ready to go for breakfast as they head out the door.
These muffins are high in protein, so make a perfect post-workout snack, and are rich in fibre making them excellent for the bowel.
These breakkie muffins stay in regular rotation at our house. They only take around 30 minutes to make, are made with real food ingredients, and don’t generate a lot of dirty dishes to wash up afterward (bonus!).
Before we get started in learning how to make these wonderful breakfast muffins – if you like what you’re seeing, subscribe to my email newsletter at the bottom of the page to keep up to date on the latest recipes and tips I share!
So without further ado, let’s get straight into the recipe! 😋
Apple & Banana Peanut Butter Brekkie Muffins
- 2 tbsp ground flaxseed
- 6 tbsp filtered water
- 3 cups rolled oats (gluten free preferred)
- 1 cup mashed banana (I used around 2 bananas, but it all depends on the size of the bananas you use)
- 1 apple (peeled and chopped, you can use green apples if you want a less sweet version)
- 1/2 cup apple sauce (preferably one without any added sweeteners, or even better, a homemade version!)
- 1/2 cup plant-based milk (I used homemade almond milk)
- 1/2 cup natural peanut butter (I used one from my local health food store – containing only peanuts)
- 1 tsp ground cinnamon
- Prepare flax egg by mixing the flaxseed with the water. Let sit for 5 minutes to gel up.
- Preheat oven to 190° C (375°F) and line or oil your muffin tin.
- Mix the apple sauce, mashed banana, and plant milk together in a large bowl. Then add the flax egg and peanut butter, and continue mixing until well combined.
- Next, add in the oats and cinnamon and stir until fully blended.
- Finally, fold in the chopped apple.
- Spoon in the batter, make sure you fill the muffin tins to the top (as they won’t rise in the oven).
- Bake in the oven for 20-25 minutes, or until the muffins are set and the edges are golden brown.
- Let them cool for 10 minutes, then run a knife around the edge of the muffin cups to loosen.
- Enjoy while warm!
- Store in an air-tight container in the fridge for 4 days, or in the freezer for 3 months.
Did You Try This Recipe?
Let me know how it went! Comment below and share a picture on Instagram with the hashtag #simplynaturalnessa