Let me tell you about my favorite kinds of recipes. The recipes that take the least amount of dishes and utensils – yup, those are my favorite! To be honest, washing dishes may be one of my least favorite things to do, so the less dishes I have to use in a recipe, the better!
Introducing, my ONE BOWL Banana Nut Muffins. Yup – one bowl – one dish to clean! Can I get an AMEN?! And since it’s muffins, you can use liners and not even have to wash the muffin pan! This is what I call #winning!
These muffins are fluffy but hearty at the same time. They are the perfect option for a sweet breakfast topped with some almond butter, or drizzled with honey for a late night treat! The pecan pieces throughout also add a little somethin’ somethin’ – being EXTRA never hurt anyone ☺
So, I’m assuming you’ve got a bowl ready to use, right? Let’s get to baking!
Banana Nut Bread Muffins
Ingredients:
- 2 bananas mashed
- 1/3 cup creamy peanut butter (I used Georgia Grinders)
- 2 vegan eggs (or 2 reg. eggs)
- Vanilla extract
- 3/4 cup oat flour (I use Bob’s Red Mill)
- 1/4 cup Powdered Peanuts (i.e., PB2)
- 1/4 cup coconut sugar
- 2 tsp baking powder
Instructions:
How to cook Banana Nut Bread Muffins
- Preheat oven to 350 degrees
- Combine wet ingredients into a large bowl.
- Once combined, add in dry ingredients a little at a time, constantly stirring the mixture.
- Gently fold in the chopped nuts (optional)
- Using a mini ice cream scoop, pour batter into a lined muffin pan
- Top with more pecans (optional)
- Bake in the oven for about 40 minutes or until cooked through.
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