Vegan Peanut Butter Banana Muffins: So Quick, So Easy, So Delicious
These vegan peanut butter banana muffins are so quick and easy to make that they’re the perfect bake for when you’re in a hurry or unexpected guests arrive. Not only are these muffins super delicious, but they’re made with wholemeal spelt flour and are vegan too. As a bonus, you’ll also find a gluten-free almond butter version later in the post.
Veganuary Day 15
Well I couldn’t let Veganuary go by without some sort of a vegan bake now could I? As some of you may have picked up by now, I’m trying to cut down on my sugar intake. I’m allowing myself one sweet thing a day and it’s not allowed to be junk. More often than not this month, it’s been hot chocolate. Although some days, I’ve had a few dates or a vegan version of my chocolate porridge.
Last week, we had some workers round cutting down an old goat willow. It was a lovely tree and I felt a bit sad to see it go, but we need a lot more light if we want to grow our own veg again. Plus it was sucking up all of the water from the soil which was not what we needed in last year’s drought. It had to go.
Anyway, the long and short of it was that I went all out and baked these vegan peanut butter banana muffins. Did anyone query them? Not at all. They were demolished with relish.
Vegan Peanut Butter Banana Muffins
I’m generally not a fan of American style muffins. I find they’re either too sweet or don’t really have much flavour. These vegan peanut butter banana muffins on the other hand, are neither too sweet nor lacking in flavour. They have a fabulous sticky banana bread quality to them too.
If like me, you like your bakes to be nutritious, you will approve of these. They are made of wholemeal spelt flour, bananas, peanut butter, coconut sugar and a little coconut oil. Oh and some cinnamon to round it all off.
All but the bananas are store cupboard ingredients, so they’re great bakes to make at pretty much any time.
The recipe is not only quick to put together but it’s very forgiving. If you don’t have any coconut sugar, it’s fine to use another unrefined sugar such as muscovado. I’ve found that coconut oil works really well in baking, but you could replace it with rapeseed oil or even sunflower oil if you need to.
You can also replace the spelt with any wholemeal wheat flour or even a gluten free-one. If you prefer the idea of using your favourite nut butter, go ahead and use it. I can’t guarantee it will work, but I’m pretty sure those banana muffins will still be awesome.
There were a few muffins that made it past the day of baking. I had one a day until they were gone and they were just as good on day five as they were on day one. These tasty vegan peanut butter banana muffins perked up my lunch box no end. I might even bake some more today.
Gluten Free Almond Butter Muffins (update)
The vegan peanut butter banana muffins were so good, I had to make another batch soon after. This time I wanted to try them with gluten-free flour to see how they turned out. My favourite brand is Free From Fairy’s wholegrain gluten free flour. It’s rice free and has worked well for me every time I’ve used it.
Rather than peanut butter, this time I used some rather splendid orange flavoured chocolate almond butter that I happened to have. The muffins were possibly even better than the originals. My wheat intolerant friend was delighted with them and kept telling me she couldn’t believe they were so good.
Other Sweet Vegan Bakes You Might Like
- Celebratory vegan chocolate cake
- Chocolate chip cookies
- Healthy vegan carrot cake
- Madeleines
- Speculaas chocolate cake
- Tiger nut chocolate chip cookies
For even more vegan baking recipes and ideas, head over to my Vegan Bakes board on Pinterest.
Keep in Touch
Thanks for visiting Tin and Thyme. If you make these vegan peanut butter banana muffins, I’d love to hear about it in the comments below. Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them.
For more delicious and nutritious recipes follow me on Twitter, Facebook, Instagram, Flipboard or Pinterest. And don’t forget to SUBSCRIBE to my weekly newsletter. Or why not join the conversation in our Healthy Vegetarian Whole Food Recipes Facebook Group?
If you’d like more peanut butter recipes, follow the link and you’ll find I have quite a lot of them. All delicious, of course.
Choclette x
Vegan Peanut Butter Banana Muffins. PIN IT.
Vegan Peanut Butter Banana Muffins
Ingredients
- 2 large ripe bananas
- 100 g peanut butter
- 20 g coconut oil melted – use sunflower or peanut oil if you prefer
- 80 g coconut sugar or unrefined brown sugar of choice
- 1 tsp apple cider vinegar or vinegar of choice
- 125 g wholemeal spelt flour or wholemeal flour of your choice
- 1 ½ tsp baking powder
- ½ tsp bicarbonate of soda (baking soda)
- 1 tsp ground cinnamon
Instructions
- Turn on the oven to 180℃/160℃ fan/350℉/Gas mark 4.
- Roughly mash the bananas in a large mixing bowl.2 large ripe bananas
- Beat in the peanut butter, coconut oil, sugar and vinegar until everything is well combined.100 g peanut butter, 20 g coconut oil, 80 g coconut sugar, 1 tsp apple cider vinegar
- Sieve in the dry ingredients, but remove any bran left in the sieve. Stir until the flour is just combined, but don’t over mix.125 g wholemeal spelt flour, 1 ½ tsp baking powder, ½ tsp bicarbonate of soda (baking soda), 1 tsp ground cinnamon
- Spoon into nine muffin cases and bake for 20 minutes or until well risen and golden brown.
- Turn out onto a wire rack to cool.
Notes
Nutrition Estimate
Linkies
I’m sharing this recipe for vegan peanut butter banana muffins with The Peachicks Bakery for #CookBlogShare and with Searching for Spice for #CookOnceEatTwice. It also goes to Jo’s Kitchen Larder for #BakingCrumbs and Casa Costello for #BakeOfTheWeek.
I’ve just made these muffins and found them extremely sweet. Wish I put half the amount of sugar, it’s disappointing as I can’t eat them 🙁
Sorry you found the muffins too sweet for you. I tend to use less sugar etc than most bakers, but it’s hard to get it right for everybody.
Really lovely – gorgeous texture, and really hits the spot. Thank you!!
Glad you like them too. They’re a firm favourite with us. You’ve just reminded me I haven’t made them in a while though. Thanks for your feedback.
These are great! Really easy to make and deliciously tasty, great texture too, I used crunchy peanut butter. I made them with plain white flour as that was all I had in cupboard, but will definitely try them again with a wholemeal flour.
These are my go to muffins when I’m in a hurry. I’ve not tried them with crunchy peanut butter or white flour, but that’s the whole point of recipes, you adapt them to your needs and/or likes. Thanks for the feedback.
Is it 2 large or 2 small bananas? Perhaps say weight in grams or in cups measurement. I just tried this recipe. My bananas were medium sized. When I mashed them, they measured half cup. The batter was very very dry and hard to combine, not like other banana muffins I’ve tried. ( I used wholewheat flour) I had to add soya milk to loosen it. I only managed 7, not 9 like the recipe says. Not full to brim muffins, like other vegan recipes I’ve tried. Taste wise, very nice. Much better after they are left for a few hours for the flavours to marry. Thank you for this recipe.
Thanks for alerting me to the banana size. I’ve amended the recipe now to say 2 large bananas. It’s true this is quite a dry mixture for muffins but it shouldn’t be hard to combine. Next time I make them I’ll weigh the bananas and review the recipe whilst I’m at it.
I really love the aroma and taste of coconut sugar. Veganuary would be a good opportunity to cut eggs.
Coconut sugar is lovely stuff. Luckily, it’s a lot easier to get hold of in the UK than it used to be.
What a fabulous vegan bake! I keep meaning to bake more with peanut butter and these are inspiring me. I have some coconut oil in the cupboard too! I love the sound of peanut butter and banana. Thank you so much for sharing with#BakingCrumbs
Thanks Jenny. Banana and peanut butter is a fabulous combination and absolutely has to be tried 😀
Love the idea of adding peanut butter to banana muffins – delicious! Eb x
I made a second batch with almond butter and gluten-free flour and they were rater fab too.
i have made many “healthy” muffins but by far these have come out the best! my more fussy husband also loved them, thank you.
Yay, so glad they worked for you Melanie and that you both liked them. CT demolished most of these.
These muffins are the sort of bake that gets demolished by my hungry lot within a day or two max lol. My 8 year old lives peanut butter at the moment and it’s such a great pairing with banana too. Well done on your Veganuary journey so far as well and thank you for sharing these gorgeous muffins with #BakingCrumbs 🙂
Thanks Jo. These muffins are good on so many counts, not least because they don’t take long to prepare and cook.
well done on getting so far along on your vegan journey this month.
I always add much less sugar to my cakes and bakes than the recipes state and they are still sweet enough. Your muffins are such a lovely caramel colour and I love the flavour combination.
thank you for sharing with #Bakeoftheweek x
Thanks Jenny. I don’t know why so many recipes have such vast quantities of sugar, it’s very rarely needed I find.
Hi Choclette, these muffins look delicious. I’m like you in that I’m also trying to reduce my sugar intake. I’ve been experimenting with baking with maple syrup but haven’t tried coconut sugar yet. I’m also trying to bake more nutrient dense goods and they look like they fit that bill too. I’m going to put them on my breakfast list and try them with a gluten free flour.
Thanks Anna. I don’t know if you’ve tried these yet, but I made a second batch with gluten free flour and chocolate almond butter. They might have been even better than the first batch.
Banana and peanut butter go together so well! I could definitely polish off a few of these!
It’s a winning combination for sure. Though these little numbers are surprisingly filling.
Love how delicious these muffins look and how perfect they are for filling a hunger gap…my problem is the 2-3pm lull in energy and one of these with a cuppa would be perfect to keep my energy levels up ready for the kids to come home and dinner prep.
They’re a healthier snack than most. I’ve been having one at lunchtime with a sandwich and that’s kept me going until dinner with no problem at all.
Oh yum, these look absolutely delicious, and peanut butter & banana is a stunning flavour combination. One of my favourite vegan breakfasts is peanut butter and sliced banana on sourdough toast. Pinning to make soon!
Thanks Kate. I’ve had quite a few people telling me about peanut butter with sliced bananas. I will have to try it.
They sound absolutely delicious! Peanut butter and banana is such a good combo 🙂
Peanut butter is probably my favourite pairing with banana and it works wonderfully well in cake format.
Oooh Yum! Back in the days when I could eat peanuts without an A&E trip these would have been my perfect breakfast!! I bet they are amazing!! Going to Pin for Later and have a go with a seed butter instead! Thanks for sharing #CookBlogShare
Oh no, does that mean you have an allergy to all nuts? I’ve just made another batch with chocolate almond butter which are pretty fabulous too. Otherwise, I’m sure seed butter would work just as well, it will just have a different flavour.
Sounds like a lovely snack. Veganuary would be a good opportunity to cut down on sweet food as you would have to think more about baking without eggs! But it has amazed me just how good bakes can be without eggs! So I was quite surprised to hear someone talking about Brexit this morning where they said it is like baking a cake without the eggs – I felt like they really needed to experiment more!
Hahaha, that made me smile. Much needed at the moment as all talk of Brexit is deeply depressing. If only I just stuck to my own baking, I’d be fine with sugar, but I get into horrible habits of buying junk biscuits, chocolate etc. So I’m really pleased I’ve managed to cut those out so far this year. As for eggs, I remember being really surprised when I made my first vegan bake all those years ago – it was really nice!
This recipe sounds great. Would you have the conversion measurements? Sorry, this American doesn’t know how to convert to cups/tsp from g.
Hi Tamara. I’ve just googled the conversions, so I can’t vouch for complete accuracy. Go for 1 cup of flour and slightly under a ½ cup for the sugar. 100g peanut butter is about 3 ½ tbsp of peanut butter (I actually used 1 very heaped tbsp) and use 1 level tbsp melted coconut oil. I hope that helps. If you do try these, let me know how you get on.
Loving the peanut butter & banana combination in these muffins, often pair these two in sandwiches for my veggie daughter so know how good they are together:-) We need to cut back on sugar too but we’ve still been finding food from Christmas stashed away so hence the delay!
Your daughters sandwiches remind me of my mum’s old favourite when I was a child – banana and date were the ones she made if ever we were out and about. Even in the two weeks I’ve cut back, I’ve noticed the difference – my joints aren’t nearly as stiff.
I do love a peanut butter bake! Thanks for linking to my cake x
Nut butters are wonderful, but they’ve become even more important this month. I seem to be going through an awful lot of them.
Peanut butter and banana is such a winning combo. Your vegan muffins look delicious. Shame about the tree, but I bet you’re excited for more veg growing space!
It’s a particularly good one and turns out I’ve got quite a few bakes with this combination on the blog 😀 Yes, we’re really looking forward to be able to grow a bit more. It will never be as much as we could grow when we had use of the field, but it will be something.
These look deliciously moist and are a lovely vegan bake for anyone doing Veganuary. Thanks for sharing with #CookOnceEatTwice!
Thanks Corina. They are super delicious and I reckon most people trying them wouldn’t have any idea they were vegan.
I really love the aroma and taste of coconut sugar. These muffins turned out really great, Choclette.
Thanks Angie. I’m really pleased with them. I don’t know why I’m surprised. I’ve been impressed with every vegan bake I’ve made so far.