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Apple & Banana Peanut Butter Breakfast Cups (gluten free)


Robin and I try to have breakfast at home together as often as possible, but some days I really need to rush out the door. I'm not the kind of person that can skip breakfast, so I'm keen to have something that is easy to transport, fills me up, and tastes delicious. These breakfast cups check off all of those!

Oatmeal is generally my go-to for breakfast, but every once in a while, I want to change things up. These cups are fibre packed and incredibly versatile, perfect for a busy morning or as a snack later in the day.

These little cups freeze incredibly well. Just remove from the freezer and let it defrost in your bag if you won't be eating it for a little while, or heat it up in the oven or microwave.

Oatmeal in muffin form!

Enjoy!

Apple & Banana Peanut Butter Breakfast Cups

Recipe PDF

▸ ▹ Vegan, gluten-free

Yield: 12 muffins Prep Time: 10 min Cook Time: 20-25 min Total Time: 35 min

INGREDIENTS

2 Tbsp (15 g) ground flaxseed

3 cups (270 g) old-fashion rolled oats (gluten free if preferred)

1 cup (250 ml) mashed banana (about 3 bananas)

1 apple (peeled and chopped)

1/2 cup (125 ml) apple sauce

1/2 cup (125 ml) plant milk (I used soy)

1/2 cup (125 ml) peanut butter

1/4 cup (62 ml) maple syrup

1 tsp (5 ml) vanilla extract

1 tsp (5 g) ground cinnamon

Optional Mix-Ins/Toppings

1/3 cup fresh/frozen berries, vegan chocolate chips, chopped nuts, etc.

Directions

  1. Prepare flax eggs by mixing the flaxseed with 6 tbsp (90 ml) of water. Let sit for 5 minutes to gel up.

  2. Preheat oven to 375°F (190° C) and line or oil your muffin tin.

  3. To a large bowl, mix apple sauce, mashed banana, plant milk, maple syrup and vanilla together. Then add the flax eggs and peanut butter, and blend.

  4. To that, mix in the oats and cinnamon and stir to fully combine.

  5. Lastly, fold in the chopped apple and mix-ins (reserve some for toppings).

  6. Spoon enough batter into the muffin cups to fill completely. Gently press any desired toppings into the top of the muffins before baking.

  7. Bake for 20-25 minutes, until the muffins are set and edges are golden brown.

  8. Let cool for 5 minutes, then run a knife around the edge of the cups to loosen, and enjoy while warm!

Notes

  1. Variations: if you aren't a fan of banana, you can use pumpkin or sweet potato puree, but be aware that those aren't as sweet, so add in a splash more maple syrup if needed. The peanut butter can also be substituted for any other nut butter or tahini.

  2. Storage: keep 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 #pickuplimes

❤ Sadia

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