Peanut Butter Banana Muffins
Super moist and tender with lots of nutty flavour, these peanut butter banana muffins are a wholesome breakfast that feels a little indulgent!
I keep vegan blueberry muffins, my double chocolate banana muffins and a rotating variety of other muffins stocked in the freezer at all times. You never know when you’re going to need a quick breakfast or snack, right?! And these peanut butter banana muffins have now earned a spot in my freezer too. Flavour-wise, they taste like banana bread with a peanut butter twist—and chocolate chips, because everything is better with chocolate!
Why These Peanut Butter Banana Muffins Will Disappear FAST
These muffins are so easy to whip up… and that’s a good thing, because you’ll want to make them again and again!
- BIG peanut butter flavour. I added as much peanut butter as possible without compromising the texture of these muffins. Using whole wheat flour helps amp up the nutty flavour too!
- Ultra-moist and tender. Ripe bananas and coconut oil (my favourite for baking!) are absolute champs when it comes to making moist baked goods.
- Wholesome but delicious. These muffins are a wholesome way to start your day, but the sweet banana peanut butter flavour and chocolate chips make them taste more like a dessert!
Notes on Ingredients
The ingredients here are easy to find, and you likely have a lot of them in your kitchen already! Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Ripe bananas – The riper, the better! The ripest bananas are sweeter and have more concentrated banana flavour.
- Pure maple syrup – This sweetens the batter, but also adds a nice flavour to the muffins.
- Plant milk – Any variety works, provided it’s unsweetened and unflavoured.
- Creamy peanut butter – I prefer baking with peanut butter that doesn’t need to be stirred for better consistency, but if you want to use natural peanut butter, make sure you stir it very well for the best results.
- Coconut oil
- Light brown sugar – Using brown sugar makes for a moister muffin.
- Vanilla extract
- Ground cinnamon
- Whole wheat flour – Whole wheat flour means whole grains and more protein than traditional flour. It also has a nutty flavour that works well with the peanut butter.
- Baking powder and baking soda – These provide all the lift you need without any vegan egg substitutes.
- Salt
- Mini chocolate chips – I like mini chocolate chips because they distribute more evenly into the batter and they don’t sink.
How to Make Peanut Butter Banana Muffins
Let’s get started! These muffins are a cinch to make, as you’ll see below.
- Prepare. Preheat your oven to 350°F and line or grease a muffin pan.
- Mix the wet ingredients. Whisk the bananas, maple syrup, plant milk, peanut butter, coconut oil, brown sugar, vanilla, and cinnamon until smooth.
- Combine the dry ingredients. Whisk the flour, baking powder, baking soda, and salt in a separate bowl.
- Finish the batter. Gently stir the dry ingredients into the wet ingredients until just combined, then fold in the chocolate chips.
- Bake. Divide the batter into the muffin cups and bake for 18 to 22 minutes, or until a toothpick comes out mostly clean.
- Cool. Let the muffins cool for 5 minutes in the pan, then transfer to a rack to finish cooling.
Recipe Variations
I love these peanut butter banana muffins as written, but if you want to put a different spin on them, here’s some inspiration.
- Make them nut-free. Swap the peanut butter for sunflower seed butter.
- Skip the chocolate. Leave out the chocolate chips. The muffins will still be delicious!
- Add crunch. Stir in chopped walnuts, peanuts or pecans.
- Add a topping. Sprinkle coarse sugar or extra chocolate chips on top before baking.
Serving Suggestions
I love having these muffins warm so the chocolate chips are all melty, then I spread a little more peanut butter on top. They’re also great as a sweet balance to a savoury breakfast like tofu scramble or a brunch dish like biscuits and gravy casserole.
Storage and Reheating
- Room temperature: Store these peanut butter banana muffins in an airtight container at room temperature for up to 3 days.
- Freezer: Freeze for up to 3 months in an airtight container or freezer bag; thaw at room temperature. You can warm them in the microwave for a toasty, fresh-out-of-the-oven experience!
More Vegan Muffin Recipes
Enjoy friends! If you make this peanut butter banana muffins, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
Peanut Butter Banana Muffins
Ingredients
Wet Ingredients
- 2 large large ripe bananas, mashed (about ¾ cup) – 180g
- ⅓ cup pure maple syrup, 80mL
- ⅓ cup plant milk, 80mL
- ½ cup creamy peanut butter, 130g
- ⅓ cup melted coconut oil, 75g
- 1 cup light brown sugar, packed – 210g
- 1 teaspoon vanilla extract, 5mL
- ½ teaspoon ground cinnamon, 1.5g
Dry Ingredients
- 2 ¼ cups whole wheat flour, 315g
- 1 teaspoon baking powder, 4g
- ½ teaspoon baking soda, 3g
- ¼ teaspoon salt, 1.5g
- ½ cup mini chocolate chips, 90g
Instructions
- Preheat oven to 350°F (175°C). Line a muffin pan with 12 liners or lightly grease the cups.
- In a large bowl, whisk together the mashed bananas, maple syrup, plant milk, peanut butter, melted coconut oil, brown sugar, vanilla extract, and cinnamon until smooth and fully combined.
- In a separate bowl, whisk the whole wheat flour, baking powder, baking soda, and salt.
- Add the dry ingredients to the wet mixture. Stir gently with a spatula until just combined—do not overmix.
- Add the mini chocolate chips and fold them into the batter.
- Divide the batter evenly among the 12 muffin cups (they’ll be quite full). Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack.
Notes
- Room temperature: Store these peanut butter banana muffins in an airtight container at room temperature for up to 3 days.
- Freezer: Freeze for up to 3 months in an airtight container or freezer bag; thaw at room temperature. You can pop them in the microwave for a warm, fresh-out-of-the-oven experience!
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
