Vegan Peanut Butter Banana Muffins
This is a really quick and easy recipe to put together. They can be made in 30 minutes with very little faff. They're also delicious, vegan and not to heavy on the sugar. As with most of my bakes, they're made with wholemeal spelt flour.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 9 muffins
- 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.
Calories: 188kcal | Carbohydrates: 25.9g | Protein: 4.8g | Fat: 8.2g | Saturated Fat: 3.1g | Sodium: 131mg | Potassium: 168mg | Fiber: 2.7g | Sugar: 13.2g | Calcium: 10mg | Iron: 1.6mg