vegan banana peanut butter muffins on white plate

Easy Vegan Peanut Butter Banana Muffins

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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!

vegan banana peanut butter muffins on white plate

Ingredient Notes

ingredients for vegan peanut butter banana muffins in small bowls

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.
bowls of dry and  ingredients for vegan peanut butter banana muffins
  • 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.
vegan peanut butter banana muffins in muffin tin

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.

Related Recipes You May Enjoy

vegan banana peanut butter muffins on white plate

Vegan Peanut Butter Banana Muffins

Melissa Altman-Traub
Fluffy, easy muffins with bananas and melty dark chocolate. A perfect light breakfast or snack! These are dairy-free and egg-free plus have less sugar and fat than most muffins
5 from 16 votes
Prep Time 10 mins
Cook Time 19 mins
Total Time 29 mins
Course Breakfast, Snack
Cuisine American
Servings 12
Calories 181 kcal

Equipment

  • 1 Nonstick muffin tin
  • 1 Large bowl
  • 1 Medium bowl
  • Whisk or hand mixer or potato masher

Ingredients
  

  • 1 cup white whole wheat flour
  • 1 cup all-purpose flour
  • cup organic brown sugar (not packed)
  • 1 tablespoon baking powder
  • 1 teaspoon cinnamon
  • ¼ teaspoon salt
  • 1 cup plant-based milk
  • cup bananas (about 2 medium)
  • cup natural peanut butter
  • 1 tablespoon light olive oil
  • 1.76 ounces (50 gm.) chopped dark chocolate

Instructions
 

  • Preheat the oven to 400 °F
  • Lightly coat the inside of each muffin tin (for 12 muffins) with oil using a paper towel.
  • 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 using fresh bananas instead of defrosted frozen bananas, use a potato masher or hand mixer to incorporate them into the wet ingredients and have a smoother 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.
  • Scoop the mixture into the muffin tins using an ice cream scoop (a 1/3 cup scoop works well).
  • Bake for 19 – 20 minutes or until the tops are firm and lightly browned.
  • Remove from the oven. Let sit for about 5 minutes, then cool on a wire rack.

Notes

The nutrition estimate is from Cronometer.
Per muffin:
181 calories
26.5 grams carbohydrate
2.8 grams fiber
7.2 grams total sugar
5.2 grams added sugar
7.0 grams total fat
1.8 grams saturated fat
4.8 grams protein
Vanilla soy milk was used for plant-based milk.
The chopped dark chocolate chunks are from 2 small bars out of 5 in a 4.4 oz. package.
Add half of a teaspoon of vanilla extract if your plant-based milk isn’t vanilla flavored.
I don’t recommend paper muffin liners for this recipe.
Keyword Breakfast, Muffins, Peanut butter, Vegan

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Have you tried these vegan peanut butter banana muffins? Please leave a comment below or tag me on Instagram @melissatraubrd.

15 thoughts on “Easy Vegan Peanut Butter Banana Muffins”

  1. 5 stars
    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!:)

  2. 5 stars
    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.

  3. 5 stars
    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.

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