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 they super delicious, but they’re made with wholemeal spelt flour and are vegan too.
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.
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.
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 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.
Vegan Peanut Butter Banana Muffins. PIN IT.
angiesrecipes
15th January 2019 at 3:12 pmI really love the aroma and taste of coconut sugar. These muffins turned out really great, Choclette.
Choclette
15th January 2019 at 4:46 pmThanks 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.
Corina Blum
15th January 2019 at 3:54 pmThese look deliciously moist and are a lovely vegan bake for anyone doing Veganuary. Thanks for sharing with #CookOnceEatTwice!
Choclette
15th January 2019 at 4:47 pmThanks Corina. They are super delicious and I reckon most people trying them wouldn’t have any idea they were vegan.
Kate Hackworthy
15th January 2019 at 4:07 pmPeanut 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!
Choclette
15th January 2019 at 4:49 pmIt’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.
Mandy
15th January 2019 at 8:59 pmI do love a peanut butter bake! Thanks for linking to my cake x
Choclette
16th January 2019 at 8:34 amNut butters are wonderful, but they’ve become even more important this month. I seem to be going through an awful lot of them.
Camilla Hawkins
15th January 2019 at 10:51 pmLoving 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!
Choclette
16th January 2019 at 8:32 amYour 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.
Tamara
16th January 2019 at 3:47 amThis recipe sounds great. Would you have the conversion measurements? Sorry, this American doesn’t know how to convert to cups/tsp from g.
Choclette
16th January 2019 at 8:23 amHi 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.
johanna @ green gourmet giraffe
16th January 2019 at 5:42 amSounds 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!
Choclette
16th January 2019 at 8:29 amHahaha, 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!
Midge @ Peachicks' Bakery
16th January 2019 at 2:40 pmOooh 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
Choclette
16th January 2019 at 3:20 pmOh 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.
Hannah Hossack-Lodge
16th January 2019 at 7:21 pmThey sound absolutely delicious! Peanut butter and banana is such a good combo 🙂
Choclette
16th January 2019 at 7:55 pmPeanut butter is probably my favourite pairing with banana and it works wonderfully well in cake format.
Kate | The Veg Space
16th January 2019 at 8:38 pmOh 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!
Choclette
17th January 2019 at 7:59 pmThanks Kate. I’ve had quite a few people telling me about peanut butter with sliced bananas. I will have to try it.
Rebecca Smith
17th January 2019 at 8:26 pmLove 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.
Choclette
18th January 2019 at 8:05 amThey’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.
Cat | Curly's Cooking
17th January 2019 at 10:28 pmBanana and peanut butter go together so well! I could definitely polish off a few of these!
Choclette
18th January 2019 at 8:05 amIt’s a winning combination for sure. Though these little numbers are surprisingly filling.
Anna | Once Upon A Food Blog
18th January 2019 at 9:01 amHi 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.
Choclette
21st January 2019 at 2:16 pmThanks 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.
jenny paulin
18th January 2019 at 10:44 amwell 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
Choclette
21st January 2019 at 2:17 pmThanks Jenny. I don’t know why so many recipes have such vast quantities of sugar, it’s very rarely needed I find.
Jo Allison / Jo's Kitchen Larder
18th January 2019 at 8:21 pmThese 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 🙂
Choclette
21st January 2019 at 2:18 pmThanks Jo. These muffins are good on so many counts, not least because they don’t take long to prepare and cook.
melanie
20th January 2019 at 9:05 ami have made many “healthy” muffins but by far these have come out the best! my more fussy husband also loved them, thank you.
Choclette
21st January 2019 at 2:19 pmYay, so glad they worked for you Melanie and that you both liked them. CT demolished most of these.
Eb Gargano | Easy Peasy Foodie
21st January 2019 at 5:18 pmLove the idea of adding peanut butter to banana muffins – delicious! Eb x
Choclette
22nd January 2019 at 10:33 amI made a second batch with almond butter and gluten-free flour and they were rater fab too.
jenny walters
23rd January 2019 at 3:03 pmWhat 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
Choclette
25th January 2019 at 7:57 pmThanks Jenny. Banana and peanut butter is a fabulous combination and absolutely has to be tried 😀
Arnab Saha
31st January 2019 at 5:12 pmI really love the aroma and taste of coconut sugar. Veganuary would be a good opportunity to cut eggs.