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
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.
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.
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…
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?
yeah I know. sorry for yelling.
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.
who wants to come over for brunch?
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about Kristina:
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:
Easy Peanut Butter Banana Muffins
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!
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.
Notes
dairy, egg, soy, oil, and gluten free, vegan
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Nutrition Information:
Yield:
12Serving Size:
1 muffinAmount 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.
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.
Erin says
Hi, these look great! could you sub all purpose or more almond flour for the brown rice flour? Thanks
Kristina Sloggett says
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!
Ard says
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.
Kristina Sloggett says
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 )