Peanut Butter Chocolate Banana Muffins. 1 Bowl / Blender. No Added oil in these tall muffins. Easy 1 Bowl Chocolate Banana Muffins. Vegan Soy-free Recipe. Gluten-free option.
These muffins are tall, moist, bananaey, chocolatey, nut buttery and all things good. There are hints of all the flavors, some banana, some nut butter and a good amount of chocolate in these breakfast muffins. And they use only 1 Bowl or 1 Blender!
Make these with any nut butter of choice or use sunflower seed butter to make them nut-free. Omit the walnuts and top with chocolate chips. These also do well made with a gluten-free flour blend. See Recipe notes for the gf blend I use. I use pretty ripe bananas and need 2 or 3 tbsp sugar in the muffins. If the bananas are not ripe enough and you are using unsweetened cocoa, add a bit more sugar or sweetener. I often use almond butter in muffins or cake recipes instead of peanut butter as almond butter makes them slightly more moist. You can also swirl in additional almond butter or softened peanut butter into the batter after adding chocolate chunks, so the muffins will have swirls of nut butter within. The batter can also be baked into a chocolate banana pb loaf! See notes for times.
Do you like chocolate and banana or chocolate and peanut butter or chocolate banana and peanut butter?
More breakfast options from the blog
- One bowl Pumpkin Bread
- Pumpkin Banana Cranberry Bread – GF
- 1 Bowl Banana Apple Bread. Can be made into muffins
- Tall and Moist Banana Muffins. GF
- Chia Orange Cranberry Muffins
Here is some news about Lulu and Simba, the bear and the lion, sole survivors of the Mosul Zoo. The zoo was abandoned during the fighting and all the other animals have perished of starvation. These 2 were recently rescued by Four paws International and are stuck at the checkout to get out towards freedom. Sending them hope that they get to roam freely soon.
The blender can get messy to clean compared to a bowl, so use whichever works for you. Let me know in the comments below or on Instagram, how these turned out!
- 2 large ripe bananas or 3 medium (1 cup if well mashed, heaping 1 cup if sliced )
- ½ cup smooth almond butter or peanut butter (softened)
- ¾ cup non dairy milk such as almond, coconut, cashew or soy
- 3 to 5 tbsp coconut sugar or other sugar (depends on the sweetness of the bananas)
- 1 tsp vanilla extract
- ⅓ cup cocoa powder
- 2 tbsp oil (optional, use with gluten-free blends or for keeping muffins moist for longer storage)
- 1½ scant cup fluffed flour (I use 1 cup unbleached white flour)and ½ scant cup whole wheat)
- 2¼ tsp baking powder
- ¼ tsp baking soda
- 1 tsp ground spices or spice blend of choice (I use ¾ tsp cinnamon, ¼ tsp nutmeg, a big pinch of ground cloves )
- ¼ tsp salt
- ¼ cup oats
- ¼ cup vegan chocolate chunks
- 3 tbsp walnuts or vegan chocolate chips for topping
- Preheat the oven to 350 degrees F (180 degrees C ). Line a muffin pan with liners.
- In a blender, add all the wet ingredients and blend until smooth. Alternatively, mash the banana until there are no lumps. Add the rest of the wet ingredients and mix to make a smooth mixture.
- Add the flour, baking powder, baking soda, spices and salt to the blender and pulse once or twice to combine. Use a spatula to mix in any dry flour pockets. If the mixture is stiff(depends on the type of flour and if the flour was compacted etc), fold in 1 to 2 tbsp non dairy milk. Alternatively, add the flour, baking powder, baking soda, spices and salt to the wet bowl and mix until just about combined. Fold in the oats and chocolate chunks in the batter in the blender or bowl. At this point or the while pouring into the pan, you can fold in additional almond butter or softened peanut butter for nut butter swirls in the muffins.
- Pour the mixture into the lined pan. Top with nuts or chocolate chips.
- Bake at 350 degrees F for 23 to 26 minutes or until a toothpick from the center comes out almost clean. Cool for 10 minutes in the pan, then cool on the counter (covered by a light towel to keep the moisture in) and serve or store. Store on the counter covered, for upto 2 days and refrigerate for upto a week.
If you plan to store these longer or want them more moist, add 2 to 3 tbsp oil.
For more moisture, sub half of the non dairy milk with non dairy yogurt.
Bake it into a loaf: Add the batter to a 9 by 5 or smaller loaf pan. Add a swirl of softened nut butter into the batter if you wish. Bake for 45 to 55 minutes, or until a toothpick from the center comes out clean.
Troubleshoot: Certain nut-butters or brands tend to make the muffins bake faster and hence dry out faster. Bake for a few minutes less and let them cool covered with a towel to retain extra moisture. These muffins also benefit with a streusel topping. Mix some oats, a few tbsp flour, maple syrup and nut butter to make a crumble and top the batter before baking.