Vegan Peanut Butter Banana Muffins

Vegan Peanut Butter Banana Muffins

Do you frequently have bananas that are past their prime? Tired of the same old banana bread? If you answered yes to one or both of these questions, Vegan Peanut Butter Banana Muffins is the solution! They are healthy enough to eat for breakfast, but delicious enough to eat for a snack, dessert or any time of day. I tend to think that making muffins is better than making a loaf, because they 1) take about half the time to bake as a loaf, and 2) are easy to portion, no slicing required.

Vegan Peanut Butter Banana Muffins

This recipe comes together quickly and easily. The best part is that you can mix it all in one bowl, so you don’t have much to clean up. These vegan peanut butter banana muffins call for millet, which you probably do not have on hand. Yes, millet looks like bird seed, but it really adds a nice crunch to your muffins and makes them look prettier too. So don’t leave them out. Make the extra effort to get your hands on some. You won’t regret it. I have found that I like millet so much that I am trying to figure out ways to incorporate it into other recipes. You’ll probably be seeing it here again in the future.

Vegan Peanut Butter Banana Muffins

These vegan peanut butter banana muffins also call for that powdered peanut butter stuff. I avoided this stuff for quite a while, because it just seemed weird to me. But one day, while on Instagram, I saw a recipe where someone used the powdered peanut butter, and I knew I needed to get some. So far, I haven’t been disappointed. PB Fit works great in this recipe, and I have also used it for a chocolate peanut butter banana smoothie. If you don’t want to commit to powdered peanut butter, you can try using regular peanut butter, but I’m not sure what your results will be. Please let me know how it worked in the comments below, if you do decide to use regular peanut butter.

I am giving you weights for a lot of the ingredients in this recipe. If you haven’t bought a decent cheap kitchen scale yet, what are you waiting for? Do it! You dirty a lot less dishes when you weigh your ingredients. That alone should be incentive enough. I have been through a few kitchen scales already and really like my current one, which I bought from Amazon. It is the Ozeri Pronto Digital Multifunction Kitchen & Food Scale, and currently costs $13.95. It weighs in grams, milliliters, pounds and ounces. The best part is that it takes regular batteries. All of the scales that I had in the past used the same type of batteries that wrist watches use. Those batteries are expensive, come in many different sizes and are a pain to find. So, please, if you haven’t already, get yourself a kitchen scale.

Vegan Peanut Butter Banana Muffins

Vegan Peanut Butter Banana Muffins

  • 300 grams (about 3) very ripe banana, mashed
  • 120 grams (1/2 cup) organic sugar, (natural, light brown or dark brown, whichever you have on hand & want to use)
  • 120 grams (1/2 cup) sunflower oil
  • 2 Tablespoons organic flax seeds, ground (measure them whole and then grind them)
  • 60 grams (1/2 cup) organic oat flour (I buy organic whole rolled oats and then grind them in my coffee grinder, usually at the same time as the flax seeds)
  • 150 grams (1 cup) organic whole wheat flour
  • 48 grams (1/2 cup) organic PB Fit (powdered peanut butter)
  • 1/4 cup of organic raw millet (I buy mine dirt cheap in the bulk section of Whole Foods)
  • 1 Tablespoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon pink Himalayan salt or sea salt
  • 1 teaspoon organic vanilla extract

Preheat the oven to 350 degrees Fahrenheit (175 C). Line a 12-cup muffin pan with cupcake liners.

In a large mixing bowl, mix together mashed banana, sugar and oil. Add the rest of the ingredients and stir until well combined.

Scoop your batter out evenly between the 12 muffin cups. It should take about 1/3 cup for each one. If you have a 1/3 cup portion scoop, it makes life easier. I don’t. I have a 1/4 cup scoop, so I use that but scoop a little extra each time. Just do what you can to make them as much the same size as possible. They will bake more evenly that way and all finish baking at the same time.

Pop them into the oven. They will take anywhere between 20 and 30 minutes to bake. You will know when they are done with the old toothpick test. Take a toothpick and insert it in the center of the center-most muffin. If it comes out clean, then they are done. Make sure you rotate the muffins halfway through bake time. When they are finished, allow to cool in the pan for 5 or 10 minutes. Then remove them from the pan and place them on a cooling rack to finish cooling.

Enjoy them any time!

Southern Buttermilk Biscuits

Southern Buttermilk Biscuits

I’ve been running around like a cat on a hot tin roof and just haven’t had time to sit down to give you this recipe. Even if you are a Yankee, or not even from the United States, you too can make Southern Buttermilk Biscuits as good as or even better than a real-life Southern grandma. My family is from the South. My family lineage goes back to Georgia, Alabama and the Carolinas. It was my great-grandparents who relocated to Florida. Southern buttermilk biscuits are a staple of the Southern diet. I grew up eating buttermilk biscuits. My grandmother never measured anything. I remember watching her make biscuits. She didn’t make hers with butter, like I do. She used Crisco. I shutter to think of all the hydrogenated fat I ate growing up in the form of biscuits.

Twenty years ago, more or less, I decided I needed to learn how to make a decent buttermilk biscuit. First, I bought a good 10-inch iron skillet. All respectable Southern cooks have at least one of these. I opted for buying the less expensive unseasoned iron skillets and seasoned it myself. Hopefully you have an iron skillet. If not, go get one, now. I mean it. If you need to season it, click here for a great way to do it. I’m in the process of re-seasoning mine, because my husband isn’t from these parts, and he ruined my finish on them. Let’s just say that this isn’t a fun process, so you should make sure you know how to care of your well-seasoned cast iron pans, and never let anyone clean them who doesn’t know what they are doing. You have been warned.

Let’s get down to the nitty-gritty. These biscuits are so good that they will make you want to slap yo mama. Don’t ask me what that means. Southerners have a lot of expressions that just don’t make any sense. I will try to explain it like this. My grandmother has been ticked off about the fact that everyone else in the family thinks I make better biscuits than her for years. We went to visit her this past Mother’s Day, and I made this recipe of biscuits. She finally let it go and admitted that my biscuits are good. That’s actually a huge compliment coming from her. I’ll take it.

Southern Buttermilk Biscuits

Ingredients:

  • 3 Cups (12.75 oz. or 361 grams) of All-Purpose Flour (In the South, it is traditional to use White Lily brand, but it’s not organic, nor is it available everywhere. Whatever brand of organic AP flour you have will be fine.)
  • 4 oz. (113 grams) very cold organic butter cut into 8 to 12 pieces (I used salted butter, but if you have unsalted, that works.)
  • 1 Tablespoon of non-GMO baking powder (I use Rumford brand)
  • 1 teaspoon of baking soda
  • 1 teaspoon of sea salt or pink Himalayan salt
  • 1 Cup (8 oz. or 237 ml) organic, grass-fed buttermilk (I used Natural by Nature brand)
  • extra buttermilk for brushing

Preheat the oven to 500 degrees (260 C). Make sure there is a rack in the center of the oven.

In a large ceramic or glass bowl, sift together the flour, baking powder, baking soda and salt. Add the cut up pieces of butter and rub it into the flour with your fingers. I wear latex gloves when I do this, because I can’t stand the texture or having this stuff under my fingernails. Do this until all of the butter is rubbed into the flour and the flour resembles course meal. At this point, put the bowl into the freezer.

Southern Buttermilk Biscuits

Sifted flour, baking powder, baking soda and pink salt

Southern Buttermilk Biscuits

This is what the flour looks like after rubbing in all of the butter.

Grease your 10-inch cast iron skillet with organic extra-virgin coconut oil.

After the flour has been in the freezer for about 10 minutes, take it out. Make a well in the center of the flour mixture and add the buttermilk.

Southern Buttermilk Biscuits

Buttermilk in the well of the flour mixture.

Stir with a large-sized dinner fork just until all of the flour mixture has been incorporated. The key is to do this with the least amount of stirring possible. The more you stir, the tougher your biscuits will turn out. You want tender biscuits, not tough ones.

Southern Buttermilk Biscuits

All stirred up.

At this point, you have a couple of options. The way I think they turn out best is to pat and cut them. If you choose this option, turn the dough out onto a floured surface and pat it to the thickness you want. Use a round cutter, sharp knife or floured drinking glass turned upside-down to cut out the biscuits.

Southern Buttermilk Biscuits

Dough lighted patted out on a floured surface ready to cut.

Place each biscuit barely touching the next around the perimeter of the skillet, making concentric circles as you go, until you have the pan full. You will have a very full pan, but you should be able to fit all of the dough into the pan. Make as many biscuits as possible, cutting as close as possible to the edges. Pull the remaining dough together gently, working it as little as possible. Cut again. If there is any remaining dough, form it into a biscuit. The biscuit in the center of picture below is not cut, but just formed from the scraps.

Southern Buttermilk Biscuits

All cut biscuits in the skillet. These are really thick, very large biscuits.

The other option is to use a 1/4 cup scoop and scoop the dough and roll into balls in your hand and then place them in the skillet. If you are going to do this, after you are finished stirring, leave the dough to rest for a couple of minutes. This cuts down on the dough sticking to your hands. Scroll to the bottom of the page to see a pan of baked biscuits using this method. Whichever option you choose, once you are finished and have all the biscuits in the skillet, brush them lightly with buttermilk.

Southern Buttermilk Biscuits

Lightly brushing biscuits with buttermilk. This is a regular paint brush from the hardware department.

Put the skillet on the middle rack in the oven and bake for 8 to 10 minutes. Turn the pan, and continue to bake for an additional 8 to 10 minutes. They are ready when they are a light to dark golden brown, depending on your preference. Invert the pan onto a kitchen towel, releasing the biscuits. Put the towel holding the biscuits into whatever serving device you are going to use and serve with softened organic butter, homemade jam, bacon and sharp cheddar cheese… the options are only limited by your imagination.

Southern Buttermilk Biscuits

Golden Brown Southern Buttermilk Biscuits fresh from the oven.

Southern Buttermilk Biscuits

Biscuit open and waiting for butter.

Southern Buttermilk Biscuits

Half buttered biscuit and half with butter and homemade peach preserves.

Southern Buttermilk Biscuits

This is a pan of biscuits done by scooping and hand rolling. As you see, it makes a lot of smaller biscuits.