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Peanut Butter Chocolate Banana Muffins
5 from 24 votes

Peanut Butter Chocolate Banana Muffins

Peanut Butter Chocolate Banana Muffins combine ripe bananas, almond or peanut butter, and cocoa powder in a soft, moist batter enhanced with warming spices and oats. The addition of chocolate chunks and walnuts adds texture and bursts of sweetness. These muffins balance fruity, nutty, and chocolate flavors, with a tender crumb that holds together well. They are baked in muffin tins, topped optionally with nuts or chocolate chips for an appealing finish. The recipe also offers gluten-free and loaf pan variations for different preferences.

Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
Servings: 12
Calories: 214 kcal
Course: Breakfast
Cuisine: Vegan

Ingredients

Wet:
  • 2 banana 1 cup if well mashed, heaping 1 cup if sliced, large ripe, or 3 medium
  • 1/2 cup almond butter softened, or peanut butter, smooth
  • 3/4 cup non-dairy milk such as almond, coconut, cashew or soy
  • 3 to 5 tbsp coconut sugar depends on the sweetness of the bananas, or other sugar
  • 1 tsp vanilla extract
  • 1/3 cup cocoa powder
  • 2 tbsp neutral cooking oil optional, use with gluten-free blends or for keeping muffins moist for longer storage, generic cooking oil
Dry:
  • 1 1/2 cup flour I use 1 cup unbleached white flourand 1/2 scant cup whole wheat, fluffed, scant
  • 2¼ tsp baking powder
  • ¼ tsp baking soda
  • 1 tsp Ground Spices I use ¾ tsp cinnamon, ¼ tsp nutmeg, a big pinch of ground cloves, or spice blend of choice
  • ¼ tsp salt
  • ¼ cup oats
  • 1/4 cup vegan chocolate chunks
  • 3 tbsp walnuts or vegan chocolate chips for topping

Instructions

    Cup of Yum
  1. Preheat the oven to 350 degrees F (180 degrees C ). Line a muffin pan with liners.
  2. In a blender, add all the wet ingredients and blend until smooth. Alternatively, mash the banana until there are no lumps. Add the rest of the wet ingredients and mix to make a smooth mixture.
  3. Add the flour, baking powder, baking soda, spices and salt to the blender and pulse once or twice to combine. Use a spatula to mix in any dry flour pockets. If the mixture is stiff(depends on the type of flour and if the flour was compacted etc), fold in 1 to 2 tbsp non dairy milk. Alternatively, add the flour, baking powder, baking soda, spices and salt to the wet bowl and mix until just about combined. Fold in the oats and chocolate chunks in the batter in the blender or bowl. At this point or the while pouring into the pan, you can fold in additional almond butter or softened peanut butter for nut butter swirls in the muffins.
  4. Pour the mixture into the lined pan. Top with nuts or chocolate chips.
  5. Bake at 350 degrees F  / 180ºc for 23 to 26 minutes or until a toothpick from the center comes out almost clean. Cool for 10 minutes in the pan, then cool on the counter (covered by a light towel to keep the moisture in) and serve or store. Store on the counter covered, for up to 2 days and refrigerate for up to a week.

Notes

  • To make gluten-free muffins, combine almond flour, certified gluten-free oat flour, starches, coconut flour, and xanthan gum; add oats to the batter for texture.
  • Adding 2 to 3 tablespoons of oil increases moisture, especially for longer storage.
  • Substitute half of the non-dairy milk with non-dairy yogurt to enhance moisture.
  • For a loaf, use a 9x5 or smaller pan and bake 45 to 55 minutes or until a toothpick tests clean.
  • Oven time may vary with different nut butters; bake slightly less if muffins dry out, then cool covered to keep moisture.
  • Try a streusel topping made from oats, flour, maple syrup, and nut butter for added texture.

Nutrition Information

Serving 1g Calories 214kcal (11%) Carbohydrates 26g (9%) Protein 6g (12%) Fat 11g (17%) Saturated Fat 2g (10%) Sodium 152mg (6%) Potassium 348mg (7%) Fiber 4g (16%) Sugar 7g (14%) Vitamin A 20IU (0%) Vitamin C 1.7mg (2%) Calcium 88mg (9%) Iron 1.8mg (10%)

Nutrition Facts

Serving: 12 Serving

Amount Per Serving

Calories 214

% Daily Value*

Serving 1g
Calories 214kcal 11%
Carbohydrates 26g 9%
Protein 6g 12%
Fat 11g 17%
Saturated Fat 2g 10%
Sodium 152mg 6%
Potassium 348mg 7%
Fiber 4g 16%
Sugar 7g 14%
Vitamin A 20IU 0%
Vitamin C 1.7mg 2%
Calcium 88mg 9%
Iron 1.8mg 10%

* Percent Daily Values are based on a 2,000 calorie diet.