Flourless Oatmeal Raisin Muffins — A gluten-free and vegan muffin recipe that’s healthy enough for breakfast, but tastes like dessert. The cinnamon sugar topping is a must!
Is it getting chilly in your neck of the woods? It’s been a nice transition into Fall here with sunny and slightly cool days. Yet my house feels more like a meat freezer, forcing me to snuggle up in some hoodies and plant a heater fan 2 inches from my body. Because I REFUSE to turn on the heat before mid-October.
I also ventured off to the library to get out of the house for a while. Being able to work from home has it’s perks, but sometimes I need to get out and pretend to socialize. Just me and Kelly getting our read on.
And finally got my hands on a copy of this after hearing many rave reviews. Who knows, maybe it will inspire me to do something crazy like travel the world, eat a bunch of pizza, and have a movie made after me where James Franco plays my Italian lover. Either way if Oprah approves I’m sold.
And in case you didn’t get the memo it’s THURSDAY! And you wouldn’t be graced with my presence unless it was for another installment of the…(say it with me now)
And better yet, it’s my second recipe of the week! Just call me
Paula buttah, cause I’m on a roll 😉
Is there more of a warm fuzzy feeling spice than cinnamon? Sure, an apple is deliciously reminescent of Fall, but slice it up, sprinkle with some cinnamon and ..BOOM! I’m taken back to childhood memories of afternoon snacks, Rugrats, jumping in leaves, and scarecrow jamborees.
Or an innocent trip to the mall to cash in those coupons for a free trial size hand sanitizer and pair of cotton panties when all of a sudden you’re strike with not just a want but a NEED for the most warm, gooey and cream cheese frosted cinnamon bun that would make even the Pillsbury dough boy curse your name for.
So maybe I’m partial to cinnamon in a sense that I put it on as many foods as peanut butter. But one taste and you’ll be hitting up Costco for those industrial-sized canisters of the stuff.
And cinnamon raisin toast with a smother of melty butter is no exception to this cinnamon comfort rule. While it may stand up to par with satisfying my soul, that’s about where it stops.
“That piece of cinnamon raisin toast sure filled me up!”
-No one ever.
So instead I sought out to take the filling power of pb and oats to bring you a flourless, and refined sugar-less version combined with yet another comfort-filled treat. Banana bread!
I adapted Amanda’s recipe for flourless banana bread muffins and incorporate Vermont Peanut Butter’s Stowe Cinnamon Raisin, which ohmygosh you guys. It’s like peanut butter went to Pepperidge Farm and snuggled up with the cinnamon raisin sisters. It’s just THAT good.
Where was I before I went off personifying peanut butter? Let’s just get to the recipe, shall we?
- ¾ cup rolled oats
- 2 tbsp ground flaxseed meal
- 2 ripe bananas, peeled
- ¼ cup Stowe cinnamon raisin peanut butter
- 2 tbsp maple syrup
- 1 egg
- 1 tsp vanilla
- ½ tsp baking soda
- 1 tsp cinnamon
- ¼ cup raisins
- 1 tbsp sugar + 1 tsp cinnamon (optional)
- Preheat oven to 375 degrees.
- Spray a muffin tin with non-stick cooking spray. Set aside.
- Combine oats, flaxseed, bananas peanut butter, maple syrup, egg, vanilla, baking soda and cinnamon in blender or food processor.
- Blend until smooth.
- Stir in raisins.
- Scoop batter into prepared muffin tin distributing evenly.
- Combine sugar and cinnamon in a small bowl.
- Sprinkle each muffin with cinnamon sugar.
- Bake for 10-12 minutes, or until a knife inserted comes out clean.
Veganize: Replace egg with flax egg (1 tbsp flaxseed meal + 3 tbsp water)
**regular peanut or other nut butter can be substituted, but may alter flavor outcome.**
So I say the cinnamon sugar is optional, but let’s face it, the 1/4 of a teaspoon of added sugar to these otherwise naturally sweetened muffins is necessarily worth it. And a schmear of melty butter sure wouldn’t ruin these either.
Make it a great day!
What’s your favorite thing to put cinnamon on?
What’s one of your favorite comfort foods?
**Disclaimer: I did not receive any compensation for this post, rather than affiliation with the Vermont Peanut Butter Company as their official blogger. As always, all thoughts, opinions, and recipe adaptations are my own.**