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–+ servings
A muffin, cut in half, with peanut butter and chocolate chips with muffins cooling in the background.
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5 from 1 vote

Vegan Peanut Butter Chocolate Chip Banana Muffins

These vegan muffins have the amazing combination of banana, peanut butter and chocolate. They're sweet with just a touch of saltiness from the peanut butter. They're great for breakfast, snack or even dessert time.
Prep Time12 minutes
Cook Time20 minutes
Total Time32 minutes
Course: Breakfast, Dessert
Cuisine: American
Diet: Vegan, Vegetarian
Servings: 22 muffins
Calories: 199kcal
Author: Jen Cardenas

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.

Nutrition

Calories: 199kcal | Carbohydrates: 28g | Protein: 3g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Sodium: 140mg | Potassium: 128mg | Fiber: 1g | Sugar: 14g | Vitamin A: 30IU | Vitamin C: 1mg | Calcium: 56mg | Iron: 1mg