If you’re on the lookout for a quick and healthy treat, these Vegan Peanut Butter Banana Muffins are exactly what you need. Packed with wholesome ingredients, they’re perfect for breakfast, snacks, or even a light dessert. Plus, the rich flavor of peanut butter combined with the natural sweetness of bananas creates a delightful experience for your taste buds.
Imagine waking up to the smell of freshly baked muffins wafting through your kitchen. These muffins not only fill your home with a warm aroma, but they also offer a satisfying texture and flavor that will have everyone reaching for seconds. Trust me, these little delights are not just for vegans; they’re for anyone who loves a good muffin!
Irresistible Vegan Peanut Butter Banana Muffins
These Vegan Peanut Butter Banana Muffins are moist, tender, and bursting with flavor. The natural sweetness from ripe bananas complements the creamy peanut butter, making each bite a delicious treat. They’re easy to whip up and perfect for busy mornings or an afternoon snack.
With a slight nuttiness and naturally sweet flavor, these muffins are a delightful way to enjoy a plant-based treat that’s both satisfying and nourishing.
Ingredients
- 2 ripe bananas, mashed
- 1/2 cup natural peanut butter
- 1/3 cup maple syrup or agave nectar
- 1/4 cup almond milk or any non-dairy milk
- 1 teaspoon vanilla extract
- 1 cup whole wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup dark chocolate chips or chopped nuts (optional)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it with oil.
- Mix Wet Ingredients: In a large bowl, combine the mashed bananas, peanut butter, maple syrup, almond milk, and vanilla extract. Mix until smooth and well combined.
- Combine Dry Ingredients: In another bowl, whisk together the whole wheat flour, baking powder, baking soda, and salt.
- Combine Mixtures: Gradually add the dry mixture to the wet ingredients, stirring until just combined. If desired, fold in the dark chocolate chips or nuts.
- Fill Muffin Tin: Divide the batter evenly among the muffin cups, filling each about 2/3 full.
- Bake: Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Let them cool in the tin for a few minutes before transferring to a wire rack to cool completely.
Cook and Prep Times
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Nutrition Information
- Servings: 12 muffins
- Calories: 150kcal
- Fat: 6g
- Protein: 4g
- Carbohydrates: 22g
