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Home » Vegan » Easy Peanut Butter Banana Muffins

Easy Peanut Butter Banana Muffins

Last Updated January 12, 2019. Originally Posted November 5, 2017 By Kristina Sloggett 29 Comments

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Easy Peanut Butter Banana Muffins – with a hint of peanut butter and naturally sweet flavors of banana, these are a perfect pairing for your morning coffee or afternoon snack!

 

Easy Peanut Butter Banana Muffins @spabettie

Easy Peanut Butter Banana Muffins

I have your new favorite brunch addition! This quick and easy muffin recipe yields a muffin with a perfect crumb, a soft moist center, with a slightly crisp top. 

Once again, these Easy Peanut Butter Banana Muffins will make your kitchen smell wonderful, and they are best still warm, fresh out of the oven.

Easy Peanut Butter Banana Muffins @spabettie #oilfree

Sneak a few chocolate chips in these for an extra bit of sweet. Or don’t – because these have the natural sweet of very ripe bananas that I am not going to eat as a piece of fruit. I don’t even want the super ripe ones in my smoothies.

I know – I am the weirdo that prefers the not very sweet at all flavor of a starchy unripe banana. Almost green? That’s for me. Perfectly yellow with no spots? Yes, please.

Easy Peanut Butter Banana Muffins @spabettie #vegan

But I always buy a large bunch of bananas, because Jason and I both enjoy one a day, and I like to sometimes have an excuse to bake.

We liked these so much, I had to wait for the bananas to ripen enough for the second time around.

I made this recipe three times with the same result. If you enjoy them all within a couple days, they are fine stored in a closed container on the counter. You can refrigerate them, but I’d warm them or let them come to room temp again before eating.

Did I say these muffins will be your new favorite brunch item? They disappeared quickly at my last brunch…

Easy Peanut Butter Banana Muffins @spabettie #glutenfree

 

More Muffin & Quick Bread Recipes:

 

Sugared Vanilla Snickerdoodle Bread

Fluffy Vegan Chocolate Chip Zucchini Muffins

Pumpkin Bread with Salted Pepitas

Super Fun Broccoli Cheese Muffins

Tropical Banana Bread with Sugared Macadamia Crumble

Sugared Chai Latte Banana Muffins

 

and my favorite thing to do with a quick bread loaf?

PUMPKIN BREAD FRENCH TOAST

yeah I know. sorry for yelling.

 

 

Easy Peanut Butter Banana Muffins @spabettie #vegan #glutenfree #soyfree #oilfree #breakfast

Easy Peanut Butter Banana Muffins

adapted from Sugared Chai Latte Banana Muffins

YIELD: 12 muffins

dairy, egg, soy, oil, and gluten free, vegan

INGREDIENTS:

3 tablespoons aquafaba
1/2 cup cashew milk / plant based milk
1 1/2 teaspoons apple cider vinegar

2 ripe bananas, mashed
1/4 cup peanut butter
1/4 cup vegan granulated sugar / coconut sugar
1 1/2 cups almond flour
1/2 cup brown rice flour
1 teaspoon baking powder
1/2 teaspoon sea salt

INSTRUCTIONS:

Preheat oven to 350 °F. Prep a muffin tin with cups or spray.

*If you don’t have aquafaba, make a flax egg by combining 2 tablespoons fresh ground flax seed and 1/3 cup water – whisk together and set aside to thicken.

Combine milk and apple cider vinegar, set aside. This makes a dairy free buttermilk alternative.

In a large mixing bowl, mash bananas. Add peanut butter and sugar, stir until smooth. Add aquafaba (or flax mixture) and milk mixture, stir to combine.

Add flours to the top of the wet ingredients, and do not stir. Add baking powder and salt, stirring into the flour before stirring into the wet ingredients to combine completely.

Optional – add chocolate chips!

Spoon muffin batter into muffin cups, 3/4 full. Bake at 350 °F for 27-30 minutes, or golden brown and until inserted toothpick comes clean.

Easy Peanut Butter Banana Muffins @spabettie #dairyfree

who wants to come over for brunch? 

 

 

 

Try AmazonFresh Free Trial for Unlimited Grocery Delivery – add these recipe ingredients to your list. use code FRESH25 for a $25 off discount on your first AmazonFresh order!

 

 

 

about Kristina:

spabettie

Kristina is spabettie! She founded spabettie in 2010 to share vegan recipes. As the sole recipe developer and photographer, Kristina turned her culinary training into the best way to spend her days – sharing just how flavorful and vibrant vegan food is! She loves dachshunds, Portland, Hawaii, drummers – well, one drummer – and travel.

 

 

 

 

 

 

printable Easy Peanut Butter Banana Muffins recipe:

Yield: 12 muffins

Easy Peanut Butter Banana Muffins

Easy Peanut Butter Banana Muffins @spabettie

Easy Peanut Butter Banana Muffins - with a hint of peanut butter and naturally sweet flavors of banana, these are a perfect pairing for your morning coffee or afternoon snack!

Prep Time 7 minutes
Cook Time 27 minutes
Total Time 34 minutes

Ingredients

  • 3 tablespoons aquafaba
  • 1/2 cup cashew milk / plant based milk
  • 1 1/2 teaspoons apple cider vinegar
  • 2 ripe bananas, mashed
  • 1/4 cup peanut butter
  • 1/4 cup vegan granulated sugar / coconut sugar
  • 1 1/2 cups almond flour
  • 1/2 cup brown rice flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon sea salt

Instructions

  1. Preheat oven to 350 °F. Prep a muffin tin with cups or spray.
  2. *If you don’t have aquafaba, make a flax egg by combining 2 tablespoons fresh ground flax seed and 1/3 cup water – whisk together and set aside to thicken.
  3. Combine milk and apple cider vinegar, set aside. This makes a dairy free buttermilk alternative.
  4. In a large mixing bowl, mash bananas. Add peanut butter and sugar, stir until smooth. Add aquafaba (or flax mixture) and milk mixture, stir to combine.
  5. Add flours to the top of the wet ingredients, and do not stir. Add baking powder and salt, stirring into the flour before stirring into the wet ingredients to combine completely.
  6. Optional – add chocolate chips!
  7. Spoon muffin batter into muffin cups, 3/4 full. Bake at 350 °F for 27-30 minutes, or golden brown and until inserted toothpick comes clean.

Notes

dairy, egg, soy, oil, and gluten free, vegan


Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

  • SO DELICIOUS Dairy Free Organic Coconut Milk Beverage, Unsweetened, 32 Ounce
    SO DELICIOUS Dairy Free Organic Coconut Milk Beverage, Unsweetened, 32 Ounce
  • Classic Peanut Butter Only Two Ingredients, Gluten-free, Non-GMO, 16oz
    Classic Peanut Butter Only Two Ingredients, Gluten-free, Non-GMO, 16oz
  • BOBS RED MILL Flour Almond Super Fine, 32 OZ
    BOBS RED MILL Flour Almond Super Fine, 32 OZ
  • Arrowhead Mills Organic Gluten Free Brown Rice Flour, 24 oz. (Pack of 6)
    Arrowhead Mills Organic Gluten Free Brown Rice Flour, 24 oz. (Pack of 6)
  • 365 Baking Powder, 10 Ounce
    365 Baking Powder, 10 Ounce

Nutrition Information:

Yield:

12

Serving Size:

1 muffin

Amount Per Serving: Calories: 164Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 0mgSodium: 167mgCarbohydrates: 14gFiber: 3gSugar: 5gProtein: 5g

nutrition calculations results vary by calculator, are for informational purposes only, and are not intended to replace medical advice or treatment.

© Kristina Sloggett
Cuisine: American / Category: Baking

 

 

 

spabettie / Kristina Sloggett is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

 

 

 

 

 

 

 

 

 

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Filed Under: Baking, Breakfast, Dessert, Gluten Free, Meatless Monday, Oil Free!, recipes, snacks, Vegan, Vegan MoFo

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Comments

  1. Erin says

    January 29, 2019 at 4:04 pm

    Hi, these look great! could you sub all purpose or more almond flour for the brown rice flour? Thanks

    Reply
    • Kristina Sloggett says

      January 30, 2019 at 10:53 am

      hi Erin! you absolutely can sub all purpose flour (in the same quantities). I have made this recipe using only gf ap flour and it works great!

      Reply
  2. Ard says

    March 21, 2018 at 12:04 pm

    This looks scrumptious!

    Would this work well with all-purpose flour? We’re not GF and almond/rice flour isn’t available where I’m at, unfortunately.

    Reply
    • Kristina Sloggett says

      March 21, 2018 at 1:40 pm

      thank you, Ard! and yes, all purpose flour should work just fine in this recipe! I have not made these muffins with all purpose flour, and Googled a bit to help you. this is what I found:

      “Instead of almond flour, you can use all-purpose flour. You may use 1 cup all-purpose (white) flour for 1 cup almond flour (1:1 substitution). But the quantity may vary depending upon the recipe. Almond flour typically requires more egg or binding agent, and you might have to reduce that quantity if you are using all-purpose flour.”

      so, the 3 tablespoons aquafaba is the “egg” or binder in this recipe. if using, you may want to begin with a reduced amount – possibly 2 tablespoons – to see the resulting consistency before adding the whole 3T. please let me know how this goes!

      (source: https://tastessence.com/what-can-you-substitute-for-almond-flour )

      Reply
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welcome! I’m Kristina

I am a voracious reader and chickpea eater. also known as spabettie.

using my extensive culinary training and work in the industry, I have been creating vegan recipes for more than a decade.

at spabettie, you will find easy and appealing plant based recipes - vegan, gluten free, and full of vibrant flavor.
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