These vegan peanut butter chocolate chip banana muffins have a perfect combination of flavors. It’s a moist banana muffin with a peanut butter swirl, studded with chocolate chips. They make a great breakfast, snack or dessert treat!
I absolutely love bananas with peanut butter! But what’s better than that? Adding some chocolate to the mix!
I was inspired to make these muffins by a snack my daughter was making. She was taking banana slices, spreading a little peanut butter, dipping in some melted chocolate, and then freezing them. They were amazing!
I thought about how to incorporate those flavors in a muffin but keep them separated. Instead of mixing the peanut butter in the batter, I swirled it into the prepared batter. I love how they came out!
Love baking with bananas? Try my vegan banana pear bread and my vegan banana chocolate chip cookies.
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Why You’ll Love This Recipe
- Flavor combination: Peanut butter plus banana plus chocolate is an amazing combination.
- Texture: These moist muffins have a swirl of peanut butter and chewy chocolate chips.
- Versatile: These amazing muffins are perfect for breakfast, snack time, or dessert!
Ingredient Notes
- Bananas: Make sure they are very ripe. Brown spots are a bonus!
- Dairy-free chocolate chips: Use any kind you can find. I usually use Trader Joe’s semi-sweet chocolate chips.
- Non-dairy milk: Use your favorite plant-based milk. I bake with unsweetened soy milk. I don’t recommend using coconut milk unless you’d like to add in coconut flavor.
- Oil: Use any neutral oil like canola oil, vegetable oil, or avocado oil, which is what I use.
- Apple cider vinegar: You can substitute with regular white vinegar or lemon juice if you don’t have apple cider vinegar.
Please see the recipe card below for the full list of ingredients and amounts needed.
For more desserts with peanut butter and chocolate, try my vegan peanut butter chocolate chip cookies, vegan buckeyes and my vegan chocolate and peanut butter mug cake.
How To Make Vegan Peanut Butter Chocolate Chip Banana Muffins
Step 1: Preheat the oven to 350℉. Spray a muffin pan with non-stick spray. You can also use paper liners but make sure to spray the liners with non-stick spray.
Step 2: In a medium bowl, mash the ripe bananas.
Step 3: Add in the non-dairy milk, sugar, oil, apple cider vinegar, and vanilla extract. Whisk together until well blended.
Step 4: Add in the all purpose flour, baking powder, and salt and whisk until there aren't any large lumps of flour in it.
Step 5: Stir in the vegan chocolate chips.
Step 6: Spoon the batter into the muffin tin about ⅔ full.
Step 7: Spoon about 1 teaspoon of peanut butter on top of each of the muffin batter.
Step 8: When all of them have peanut butter, use a knife to slightly cover the peanut butter with muffin batter. It doesn't have to be perfectly covered.
Step 9: Bake in the preheated oven for about 19-22 minutes or until done. Let them cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely.
Expert Tips
- Don't overmix your muffin batter to keep them fluffier.
- Make sure your bananas are ripe, preferably with some brown spots. Mash them until there aren't any large lumps.
- I like to warm up the muffins for about 10 seconds in the microwave once they are a day or more old.
Recipe and Storage FAQs
Once these muffins are cooled, store them at room temperature in an airtight container. After a day or so, I like to slightly warm them in the microwave for best texture.
Yes! Any nut butter would be tasty in these muffins. If you’re looking to make these nut free, sunflower butter would work out.
More Vegan Muffin Recipes
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Recipe
Vegan Peanut Butter Chocolate Chip Banana Muffins
Equipment
- Muffin tin
- Mixing bowl
Ingredients
- 2 ripe large bananas mashed, or 3 small ripe bananas
- 1 cup non-dairy milk
- 1 cup white sugar
- ⅓ cup oil
- 2 teaspoon apple cider vinegar
- 1 teaspoon vanilla extract
- 2¼ cups all purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- ¾ cup vegan chocolate chips
- ½ cup peanut butter 1 teaspoon per muffin
Instructions
- Preheat the oven to 350℉. Spray a muffin pan with non-stick spray. You can also use paper liners but make sure to spray the liners with non-stick spray.
- In a medium bowl, mash the 2 ripe large bananas. Add in the 1 cup non-dairy milk, 1 cup white sugar, ⅓ cup oil, 2 teaspoon apple cider vinegar, and 1 teaspoon vanilla extract. Whisk together until well blended.
- Add in the 2¼ cups all purpose flour, 1 tablespoon baking powder, and ½ teaspoon salt and whisk until there aren't any large lumps of flour in it.
- Stir in the ¾ cup vegan chocolate chips. Spoon the batter into the muffin tin about ⅔ full.
- Spoon about 1 teaspoon of peanut butter on top of each of the muffin batter. When all of them have peanut butter, use a knife to slightly cover the peanut butter with muffin batter. It doesn't have to be perfectly covered.
- Bake in the preheated oven for about 19-22 minutes or until done. Let them cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely.
- Store cooled muffins in an airtight container at room temperature for up to 4 days.
Notes
- Don't overmix your muffin batter to keep them fluffier.
- Make sure your bananas are ripe, preferably with some brown spots. Mash them until there aren't any large lumps.
Jen says
Peanut butter plus banana plus chocolate - these muffins are amazing. I love them for an afternoon snack.