Try these easy vegan peanut butter banana muffins for a healthy snack or addition to your breakfast or brunch. perfect with a cup of coffee or tea! They are fluffy and made with less sugar and saturated fat than most muffins, Plus without any dairy or eggs, of course. I hope you enjoy this homemade treat!
Ingredient Notes

Plant-based milk – feel free to use your favorite. I tested these with vanilla soy milk. If you don’t use vanilla-flavored milk, you can add a half teaspoon of vanilla extract.
Flour – I used a cup of white whole wheat flour and a cup of all-purpose flour. Why? There is more fiber and other nutrients like phosphorus and magnesium in the white whole wheat flour. However, I don’t care for the texture of muffins made with all whole wheat flour. I find that they don’t rise enough and can be too dense and chewy. Including some all-purpose flour gives them a lighter texture. I have also made this recipe using rolled oats in place of the white whole wheat flour and they turned out very good.
Brown sugar – Choose organic brown sugar to ensure it is vegan. I didn’t pack this into the measuring cup.
Baking powder – I use an aluminum-free brand.
Vanilla extract – Add a half teaspoon if your plant-based milk is plain – not vanilla-flavored.
Bananas – I like to keep ripe bananas in the freezer to use for baking. They can be pulled out to sit at room temperature for about an hour before making the recipe, or microwaved for about 2 minutes. The bananas help to take on the role that eggs and some of the butter would have in standard muffin recipes.
Dark chocolate chunks – simply cut a vegan dark chocolate bar into chunks or use vegan dark or semi-sweet chips.
How to Make Vegan Peanut Butter Banana Muffins
- Preheat the oven to 400 °F.
- Lightly coat the inside of each nonstick muffin tin (for 12 muffins) with oil using a paper towel. I don’t recommend paper liners for this recipe because the muffins stick to the paper.
- In a medium bowl, stir together the whole wheat flour, all-purpose flour, brown sugar, baking powder, cinnamon, and salt.
- In a large bowl, mix the plant-based milk, bananas, peanut butter, and olive oil well with a whisk. If you are using fresh bananas, use a hand mixer or potato masher to help achieve a smooth consistency.

- Add the dry ingredients into the large bowl with the wet ingredients and dark chocolate chunks. Stir just until the ingredients are mixed with a large spoon – don’t overbeat of the muffins can come out tough.
- Scoop the mixture into the muffin tins using an ice cream scoop (a 1/3 cup scoop works well).
- Bake for 18 – 20 minutes or until the tops are firm and lightly browned.
- Remove from the oven. Let the muffins sit for about 5 minutes, then cool on a wire rack.

FAQs
How can you make sure peanut butter is vegan?
Look for organic brands to ensure the sugar isn’t filtered through bone char. Also, look to make sure there is no honey in the brand.
How do you store these muffins?
After they have cooled, store the peanut butter banana muffins in a covered container at room temperature for up to 3 days. And they freeze beautifully – just place in a container or plastic bag and freeze for up to 3 months.
What could you put in these besides chocolate chunks?
Try chopped nuts, like peanuts, pecans, or walnuts. Or you could use dried fruit, such as raisins, dried cranberries, or currants. you can also enjoy them with some raspberry, strawberry, or blueberry jam.
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Have you tried these vegan peanut butter banana muffins? Please leave a comment below or tag me on Instagram @melissatraubrd.
Good healthy recipe. I opted out of the chocolate chips but I would not recommend as the muffins need to be a little more sweet. I may add some honey or maple syrup to the recipe on my next go round.
Thank you for trying these and for taking the time to leave your comment, Wendy. I agree there’s not much sugar in this recipe. For me it balances out with the sweetness of the chocolate chips: I think a little maple syrup might be a good addition otherwise. Happy baking!
i used bread flour because i dont have whole wheat flour and its really good. i like to spread peanut butter on them its so tasty! the texture is chewy and dense like banana bread. 4 out of 5 stars because its not super flavorful, next time i’ll add vanilla extract or something
so easy to prepare and the addition of peanut butter is nice for a boost of protein
This is a delicious and healthy breakfast to prepare for my kids. I am sure they will love this!
This recipe is timely because I wast just looking for a snack that’s perfect for me and the kids.:) And this is it, so easy to prepare and delicious. Thanks!:)
What I love about this recipe is that I can make muffins even if I dont have any eggs!
Peanut butter and bananas are the most delicious combination!
A good combination of flavours! I love the tip about freezing ripe bananas – this is useful to know 🙂
I have a complete weakness for peanut butter and these muffins sound delicious. Just need to make them gluten free now! xx
Peanut butter and banana are a match made in heaven!
I’m always looking for healthy breakfasts which are different or new for the kids so will definitely be trying these! Thanks so much for posting Melissa.
These are my go to when I’m in a hurry but want something sweet. Might have to add some chocolate chips next time I make some as yours do look rather good.
What a great recipe, so simple and the cookies look very tasty.
I literally just bought peanut butter last week for the first time in ages, I can make these! Will try with gluten free flour so that my daughter can have them too.
What a great flavour combination, I love peanut butter and banana and the touch of warming cinnamon is perfection.
super tasty banana pB muffins!! it makes breakfast more filling with natural fat.
tasty and I love the addition of PB in these little muffins
I got all the ingredients, cant wait to make these this coming weekend. Thanks for these vegan muffins
Thanks for a great recipe! A vegan option is definitely handy to have. My daughter would surely love these.