The best vegan peanut butter banana muffins you'll taste! Full of banana and peanut butter flavor, they're moist and fluffy and make a great snack, breakfast, or dessert! They're made with pretty wholesome ingredients with no egg or refined sugars or flour. Depending on how rich you'd like to make these muffins, you can add in extras like vegan chocolate chips or chopped nuts.
One of the great things about using a nut or seed butter such as peanut butter or almond butter is that you don't need to use coconut oil or any other oils in this banana muffin recipe. The peanut butter also adds a delicious flavor and richness to the vegan muffins, without making them heavy.
Here’s why this recipe works
- Fluffy and moist
- Ready in under an hour
- Easy to make
- Eggless and dairy-ree
- Refined sugar-free
- Makes a big batch of muffins that the whole family will enjoy
- Perfect for snacking or for breakfast on the go
Notes about the ingredients
Ripe bananas: It's important to use super-ripe bananas for these vegan muffins, so make sure they are spotty. When you mash the bananas they act as an egg replacer by binding the ingredients as well as adding moisture, and sweetness. The riper the bananas, the more intense the banana flavor.
Oat flour: To keep these vegan banana muffins gluten-free, make sure you go for a GF brand of oat flour. You can also make your own oat flour by blending oat flakes in a food processor.
Smooth peanut butter: As these vegan banana muffins are made without added oil, peanut butter acts as the fat in this recipe. Make sure you go for a brand that is 100% nuts, without added sugar or oil.
Almond milk: This is mixed with some apple cider vinegar which creates a vegan buttermilk mixture. You can also use fresh lemon juice in place of apple cider vinegar if you don't have it to hand. This helps to tenderize the vegan muffins, making them light and fluffy.
Pure maple syrup/coconut sugar: These ingredients keep these peanut butter banana muffins refined sugar-free, making these somewhat healthy muffins. You can of course use regular brown sugar in place of coconut sugar if preferred.
Baking powder and baking soda: Since these are eggless muffins, baking powder and baking soda act as the leavening agents in the recipe, helping the muffins to rise
Vegan chocolate chips and walnuts: These are both optional, but highly recommended for extra flavor and texture.
How to make peanut butter banana muffins
(Full ingredient quantities and instructions can be found in the recipe card at the end of this post)
Mix the wet and dry ingredients separately
Making these vegan peanut butter banana muffins is a lot like making vegan banana bread. First, get your super ripe bananas and mash them with the back of a fork.
Next mix together all of the wet ingredients until smooth (vegan buttermilk, peanut butter, flax eggs, mashed banana, maple syrup, and vanilla extract).
Prepare the muffin batter
Add all of the dry ingredients to a separate large mixing bowl (oat flour, coconut sugar, baking powder, baking soda, cinnamon, and sea salt) and whisk them to ensure they are event mixed.
Then pour the wet ingredients into the dry ingredients and whisk for about 30 seconds until the ingredients come together to form a batter. You want to make sure that you do not over-mix the batter, so if there are one or two pockets of flour, that's completely fine!
Next, you can gently fold any extra ingredients into the muffin batter using a rubber spatula. You can add nuts (chopped walnuts, pecans, almonds, or unsalted peanuts) and some vegan chocolate drops.
Baking the muffins
Distribute the muffin batter into a lined 12-hole muffin tray. I find that an ice cream scoop is the best way to get even amounts. You can use regular muffin cases or more fancy paper liners as pictured in the image below.
Lastly, bake the banana peanut butter muffins in a preheated oven for 22-25 minutes. The muffins will be super moist and fluffy, to check they are done insert a toothpick which should come out almost clean. The center of the muffin will still be slightly moist, so a few crumbs are fine as you don't want them to be too dry.
Place these vegan banana chocolate chip muffins in an airtight container and store at room temperature for up to a week.
You can freeze these muffins in an airtight container and defrost them for a couple of hours before serving. You can also gently warm the muffins in the oven to get them back to tasting like they're been freshly baked!
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- 236 ml (1 cup) almond milk, or alternative plant-based milk
- 1 tablespoons (1 tbsp) apple cider vinegar
- 300 g (10.6 oz) ripe bananas
- 160 g (⅔ cups) creamy peanut butter
- 100 ml (6.5 tbsp) pure maple syrup
- 1 teaspoon (1 tsp) vanilla extract
- 140 g (⅚ cup) coconut sugar
- 250 g (2 cups) gluten-free oat flour, or gluten-free oats, finely ground
- 3 teaspoons (3 tsp) baking powder
- ½ teaspoon (½ tsp) baking soda
- ½ teaspoon (½ tsp) sea salt
- 1 teaspoon (1 tsp) ground cinnamon, optional
- 80 g (½ cup) vegan chocolate chips, use sugar-free chocolate if required, optional
- 60 g (½ cup) walnuts, roughly chopped, optional
- Preheat your oven to 175°C (347°F) and line a 12 hole muffin tray with muffin liners.
- To make the vegan "buttermilk" add the almond milk and apple cider vinegar to a medium bowl, stir and allow to sit for 10 minutes. Mash the bananas with a fork.
- Add the mashed bananas, peanut butter, maple syrup, and vanilla extract to the vegan buttermilk and whisk to combine. In a separate large bowl, combine the coconut sugar, oat flour, baking powder, baking soda, cinnamon, and salt and whisk until evenly mixed. Add the wet ingredients to the bowl of dry ingredients and whisk to combine, be careful not to overmix. Gently fold the chocolate chips and chopped walnuts through the batter (if using).
- Using an ice cream scoop or large spoon, distribute the batter amongst the muffin liners and bake for 22-25 minutes. Check they are done by piercing them with a toothpick or a knife, the knife should come out almost clean- a few crumbs are fine. Allow the muffins to cool for about 10 minutes before transferring them to a cooling rack to cool further for 30 minutes or enjoy them warm.
- Storage instructions: Place these vegan banana chocolate chip muffins in an airtight container and store them at room temperature for up to a week.
- Freezing instructions: You can freeze these muffins in an airtight container and defrost them for a couple of hours before serving. You can also gently warm the muffins in the oven to get them back to tasting like they're been freshly baked!
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