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. All but the bananas are store cupboard ingredients. 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.
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, though I haven’t tried this recipe with a gluten free-one yet. 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 make some more today.
Gluten Free Almond Butter Muffins (update)
The vegan peanut butter banana muffins were so good, I had to make another batch. 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 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.
Vegan Peanut Butter Banana Muffins – The Recipe
- 2 ripe bananas
- 100 g peanut butter
- 20 g coconut oil - melted
- 80 g coconut sugar or unrefined sugar of choice
- 1 tsp apple cider vinegar or vinegar of choice
- 125 g wholemeal spelt flour or wholemeal flour of your choice
- 1 rounded tsp baking powder
- ½ tsp bicarbonate of soda
- 1 tsp ground cinnamon
- Turn on the oven to 180℃/350℉/Gas mark 4
- Roughly mash the bananas in a large mixing bowl.
- Beat in the peanut butter, coconut oil, sugar and vinegar until everything is well combined.
- 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.
- 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.
The bananas need to be ripe so that they mash well, but they don't need to be brown.
Bran inhibits the rising process, so leaving out the largest bits helps the muffins to get to a good size and texture.
Please note: calories and other nutritional information are per serving. They're approximate and will depend on exact ingredients used.
Other Sweet Vegan Bakes You Might Like
- Apple meringue via Fab Food 4 All
- Apple pie via Little Sunny Kitchen
- The best vegan chocolate cake via Veggie Desserts
- Chocolate banana cashew cake via Tin and Thyme
- Chocolate shortbread cookie sandwich via The Foodie Journey
- Easy vegan carrot cake via The Veg Space
- Gluten-free vegan gingerbread muffins via Lisa’s Kitchen
- Orange blossom raspberry cupcakes via May I Have That Recipe?
- Speculaas chocolate cake via Tin and Thyme
- Chocolate hazelnut cupcakes via Culey’s Cooking
- Spiced vegan apple cake with salted caramel drizzle via Veggielicious
- Sweet potato bread with pecan streusel via Domestic Gothess
- Tiger nut chocolate chip cookies via Tin and Thyme
- Vanilla cupcakes via Charlotte’s Lively Kitchen
For even more vegan baking recipes and ideas, head over to my Vegan Bakes board on Pinterest.
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.
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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 or via social media. 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 or Pinterest.