These sesame seeds covered peanut butter banana muffins are so soft and delicious that you will never believe they are oil free and refined sugar free!
- 1 cup all-purpose flour
- 1/2 cup almond meal
- 2 tsp baking powder
- 1/2 tsp baking soda
- 2 tsp cinnamon
- 1 pinch of salt
- 2 medium very ripe bananas
- 1/4 cup smooth peanut butter
- 1 tbsp maple syrup
- 2 tsp vanilla extract
- 3/4 cup soy milk
- 1/4 cup sesame seeds + 2 tbsp more to line the tins
- 1/4 cup dark chocolate chips
- banana slices for topping
- Preheat the oven to 350F and grease a muffin tin with a little oil and sprinkle about 2 tablespoons of sesame seeds on the bottoms and edges of the cavities.
- In a large mixing bowl, whisk together the flour, almond meal, baking powder, baking soda, cinnamon and salt. Set aside.
- In a separate bowl, mash the bananas with a fork until roughly puréed. Add the peanut butter, maple syrup and vanilla extract and stir until smooth and creamy.
- Once smooth, add the soy milk.
- Pour the wet mixture in the bowl of dry ingredients and mix until just combine. Don’t over-mix the batter for light and fluffy muffins.
- Fold in the sesame seeds and the chocolate chips.
- Pour the batter evenly into the muffin tin, fill each cavity about three-quarters full. Sprinkle on some more sesame seeds and add a slice of banana on top of each muffin.
- Bake fore 18-20 minutes or until the muffins are lightly golden on top and a toothpick in the center comes out clean.
- Remove from oven. Allow the muffins to cool in their tin for 5 minutes, then transfer to a cooling rack to completely cool at room temperature. The muffins can be kept for up to 3 days when stored in an airtight container at room temperature in a dry place.
- For a gluten free version, replace the flour by all-purpose gluten free baking flour mix.
Keywords: peanut butter banana muffins, muffins, peanut butter, banana, vegan muffins, oil free