Vegan Peanut Butter Banana Muffins Recipe – Easy Chocolate Chip Bake

Last Updated on 2 months by Neha Deshmukh

Vegan Peanut Butter Banana Muffins Recipe – Easy Chocolate Chip Bake

Hey everyone! If you’re anything like me, you’re always on the lookout for a quick, easy, and delicious treat. And let me tell you, these Vegan Peanut Butter Banana Muffins are it! I first made these when I was craving something sweet but wanted to avoid refined sugar and dairy. They’ve become a total staple in my kitchen – perfect for breakfast, a snack, or even a little dessert. Plus, they’re surprisingly healthy (ish!) and super satisfying. Let’s get baking!

Why You’ll Love This Recipe

These muffins are seriously the best of both worlds. They’re incredibly moist and flavorful thanks to the banana and peanut butter combo. The vegan chocolate chips add just the right amount of sweetness. And the best part? They come together in under an hour! Seriously, from craving to enjoying a warm muffin is a breeze. They’re also a fantastic way to use up those overripe bananas sitting on your counter.

Ingredients

Here’s what you’ll need to whip up a batch of these beauties:

• 1 cup creamy peanut butter
• ½ cup + 1 tablespoon mashed ripe banana (about 2 medium bananas)
• ¼ cup granulated sugar (vegan) – about 50g
• ¾ cup vegan chocolate chips – about 135g
• 2 tablespoons coconut oil – about 30ml

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Peanut Butter Varieties

I prefer using creamy peanut butter for the best texture, but you can use crunchy if you like a little extra bite. Just be sure it’s 100% peanut butter with no added oils or sugars for the purest flavour.

Banana Ripeness & Flavor

The riper the bananas, the sweeter and more flavorful your muffins will be! Those spotty, almost-too-brown bananas are perfect for this recipe. They mash easily and add a lovely natural sweetness.

Coconut Oil – Refined vs. Unrefined

You can use either refined or unrefined coconut oil. Refined coconut oil has a neutral flavour, while unrefined has a subtle coconut taste. I usually go with refined so the peanut butter and banana flavours really shine.

Vegan Chocolate Chips – Brands & Quality

There are some great vegan chocolate chip brands out there now! I’ve had good luck with Enjoy Life and Pascha. Don’t skimp on quality here – good chocolate makes a big difference.

Step-By-Step Instructions

Alright, let’s get down to business!

1. Preheat your oven to 350°F (175°C). Line a muffin tray with liners or grease it well with non-stick spray. This is important – nobody wants stuck muffins!
2. In a large bowl, whisk together the peanut butter, coconut oil, and mashed bananas until everything is beautifully smooth. Don’t worry if it takes a little elbow grease.
3. Add the granulated sugar and mix until it’s fully incorporated. You want everything nicely combined.
4. Gently fold in the vegan chocolate chips. Be careful not to overmix – we want those chocolate chips to stay nice and chunky.
5. Divide the batter evenly into the prepared muffin cups, filling each about ¾ full. This will give them room to rise without overflowing.
6. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on them – ovens can vary!
7. Let the muffins cool in the tray for 10-15 minutes after baking. This helps them set up a bit.
8. Run a knife around the edges of each muffin to loosen them, then carefully invert the tray to remove them.
9. Transfer the muffins to a wire rack to cool completely before serving. (If you can resist, that is!)

Expert Tips

A few little things I’ve learned along the way:

• Don’t overmix the batter! Overmixing can lead to tough muffins.
• Use a cookie scoop to ensure even muffin sizes.
• For extra flavour, try adding a pinch of sea salt to the batter.

Variations

Want to switch things up? Here are a few ideas:

Gluten-Free Option

Use a gluten-free all-purpose flour blend in place of regular flour. I’ve had good results with Bob’s Red Mill 1-to-1 Baking Flour.

Spice Level Adjustment (Cinnamon, Nutmeg)

Add ½ teaspoon of cinnamon or nutmeg to the batter for a warm, cozy flavour. My grandma always added a dash of nutmeg to her banana bread, so it feels extra special to me.

Lower Sugar Adaptation

Reduce the sugar to 2 tablespoons, or use a sugar substitute like maple syrup (about ¼ cup).

Nut-Free Adaptation (Sunflower Seed Butter)

If you have nut allergies, substitute the peanut butter with sunflower seed butter. It’s a great alternative!

Serving Suggestions

These muffins are delicious on their own, but they’re even better with a glass of cold plant-based milk or a cup of chai. They also make a fantastic addition to a brunch spread.

Storage Instructions

Store leftover muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.

FAQs

Let’s answer some common questions!

Can I use overripe bananas for this recipe?
Absolutely! In fact, more ripe bananas are better. They add more sweetness and moisture.

Can these muffins be frozen? If so, how?
Yes! Let the muffins cool completely, then wrap them individually in plastic wrap and place them in a freezer-safe bag. They’ll keep for up to 2 months. Thaw overnight in the refrigerator.

What’s the best way to mash the bananas?
A fork works perfectly! Or, for super smooth bananas, use a potato masher.

Can I substitute the vegan chocolate chips with another ingredient?
Definitely! You could use dried cranberries, raisins, or chopped nuts.

How do I know if my oven temperature is accurate for baking these muffins?
An oven thermometer is your best friend! It’s a cheap and easy way to ensure your oven is heating to the correct temperature.

Are these muffins suitable for kids with peanut allergies (using a substitute)?
Yes, as long as you substitute the peanut butter with a safe alternative like sunflower seed butter and ensure all other ingredients are also allergy-friendly. Always double-check labels!