Friday is here! Ya know what else is here?! A new ooey, gooey scrumptious vegan breakfast/dessert recipe you will LOVE. These tasty banana bars are a combination between banana bread and breakfast muffins. If you feel up for some easy baking this weekend, these are definitely a must try! So I was in the kitchen yesterday and had a few mishaps. Baking vegan style is still sort of new to me… I tried making pancakes first and they tasted delicious, but I still need to experiment and find the perfect pancake recipe. So I moved on to a new breakfast item, muffin bars!
Simple recipes with only a few ingredients are amazing but I prefer a little extra flavor and spice in my recipes, so I tried something new and they turned out to be just what I was looking for. In the process I thought, why not add some frosting? Peanut butter mixed with maple syrup? I mean.. to die for. Even if you don’t feel like baking these banana bars of goodness, make the peanut butter frosting and eat it with a spoon. Maybe? I did yesterday and I don’t feel bad about it at all!
Sidenote: The whole time I was baking, the dogs were under my feet constantly, tripping me and driving me crazy ha. They’ll do ANYTHING for a little crumb to fall or for me to maybe give them a taste. They decided to put on a show and run around the house chasing each other and then came back to give me the puppy eyes, so I gave in. Don’t tell anyone! Have you ever given your dog a little peanut butter? Its hilarious.
Did you know, for an egg replacement, you can use mashed ripe bananas?!
- 1/2 mashed ripe banana is equal to 1 egg
I love baking with oat flour, it doesn’t make me feel weighed down like whole wheat flour or regular flour. Feel free to swap in any flour of your choice though.
Hope you have a fun weekend planned! I’m going up to my family’s lake house in Wisconsin. It’s that time of year again to put in the pier, boats and fun toys! Well, I don’t really help with much of that, maybe the pier sometimes, but mainly I am going to see my brother and have some quality family time. It’s nice to get away for a weekend, away from all the things we need to get done. I plan to go on a lake run and take the pups for lots of walks, maybe make some of my new vegan recipes for the fam too. These muffin bars would be perfect for Sunday morning breakfast 🙂 I will be sure to take pictures! Have a relaxing weekend!
- 2 cups oat flour (see notes)
- 1/4 cup coconut sugar (or raw, cane or brown)
- 2 teaspoons baking powder
- 1 teaspoon fine sea salt ( I used pink himalayan)
- 1 teaspoon ground cinnamon
- 1 ripe banana, mashed
- 1 1/4 cup almond milk (or any dairy-free milk of choice)
- 1/2 cup walnuts, crushed into small pieces
- 1/4 cup raw, natural peanut butter
- 2 tablespoons maple syrup
- a few tablespoons water, to desired consistency
- Preheat oven to 350 degrees.
- In a large mixing bowl, combine oat flour, coconut sugar, baking powder, salt and cinnamon. Mix well.
- Add in banana and almond milk, mix well. Fold in walnuts.
- Cover a 9"x 9" baking pan with parchment paper and pour mixture over paper. Smooth it out evenly.
- Bake for about 12-15 minutes, until edges are slightly golden brown.
- While that's baking, make the peanut butter frosting. In a small mixing bowl, add peanut butter and maple syrup. Mix until combined, yes its sticky!
- Add in a couple tablespoons of water until it reaches a frosting-like consistency.
- I added about 2-3 tablespoons, if you want it more drippy, add more water.
- Let the bars cool for about 20 minutes. I cut the bars first and then spread the frosting over.
- To make oat flour, simply blend or food process 2 cups oats.