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. Jump to Recipe
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!
Video:
Peanut Butter Chocolate Banana Muffins
Ingredients
Wet:
- 2 large ripe bananas or 3 medium 1 cup if well mashed, heaping 1 cup if sliced
- 1/2 cup (129 g) smooth almond butter or peanut butter softened
- 3/4 cup (183 ml) 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
- 1/3 cup (28.67 g) cocoa powder
- 2 tbsp oil optional, use with gluten-free blends or for keeping muffins moist for longer storage
Dry:
- 1 1/2 cup (187.5 g) fluffed flour (scant) I use 1 cup unbleached white flourand 1/2 scant cup whole wheat)
- 2¼ tsp (2.25 tsp) baking powder
- ¼ tsp (0.25 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 (0.25 tsp) salt
- ¼ cup (20.25 g) oats
- 1/4 cup (42.5 g) vegan chocolate chunks
- 3 tbsp walnuts or vegan chocolate chips for topping
Instructions
- 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 / 180ºc 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 up to 2 days and refrigerate for up to a week.
Video
Notes
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. Nutritional values based on one serving 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.
Nutrition
Jessie says
April 4, 2017 at 1:22 pmThese look amazing! will have to try and make them, so glad I found your blog:)
Teri says
April 4, 2017 at 1:51 pmWhat kind of baking powder do you use? Thanks.
Richa says
April 4, 2017 at 2:04 pmI use Bob’s Red Mill Double Acting Aluminium free baking powder
Lee says
April 4, 2017 at 5:59 pmThanks Richa. Will an electric mix we work to blend the mixture? I do t have a blender, but I have a Vitamix.
Richa says
April 4, 2017 at 6:06 pmI used a blendtec in the video. you can use a vitamix. Works just fine. Or use a big bowl. Mash the banana really well, mix all the wet, then mix in the dry. The recipe has instructions for both a blender and a bowl.
Lucy says
April 4, 2017 at 6:15 pmI made these today using fresh unsweetened cashew milk ( creamier than almond milk). I omitted the sugar completely as the bananas were very sweet. I used only one tablespoon coconut oil. The end result was perfection! Your video was very easy to follow.
Thank You
Richa says
April 4, 2017 at 6:35 pmAwesome! yes cashew milk would add another layer of moist softness!
MPaula says
April 4, 2017 at 7:17 pmI found an even simpler recipe that uses only 2 over ripe bananas, 1/2 c peanut butter and 3 T cocoa powder. I expect yours are more substantial so I will keep them in mind (on Pinterest). Thanks.
Lucy says
April 5, 2017 at 2:25 pmI made these again today ( yesterday I used fresh unsweetened cashew milk).
Today I used vanilla coconut milk yogurt instead of nut milk. I baked in a convection oven for 22 minutes. The muffins rose even higher in volume and are light and even more delicious.
There is no coconut taste in the finished product.
Thank You for a great recipe.
Richa says
April 5, 2017 at 2:41 pmAwesome! Yes Yogurt makes a great addition for additional moisture and rise. I use it insteead of some of the milk in muffins.
Ingrid de Bree says
April 9, 2017 at 7:07 pmThese are my favourite by far! I used coconut milk, crunchy peanut butter and didn’t add any extra chocolate (too much sugar makes my 3yo go nuts!) He took one bite and said “YUM!”. They are really easy to make and have great flavours. I also used 2 small eggs instead of the baking powder (I’m vegetarian and have my own chickens so our eggs are safe). The recipe came out beautifully. Thanks!
Tanisha Aarya says
April 11, 2017 at 11:05 amricha you are awesome, 2 days back i made it and my hubby gone crazy, he liked it too much, thank you dear.
Richa says
April 12, 2017 at 12:14 pmyay!
Rhonda says
April 12, 2017 at 12:00 pmIf I wanted to do this in a bread pan, what would the cooking temp and minutes needed be? I was thinking you could create a nice middle of the pan peanut butter swirl! 🙂
Richa says
April 12, 2017 at 12:07 pmYes totally. I should add that in the notes. It will take 45 to 55 minutes depending on your pan and yes to the nut butter swirl. more the merrier!
Neelam says
April 13, 2017 at 2:25 pmThese turned out absolutely amazing!! Thank you so much for the recipe!!
Stefanie Reiter says
April 14, 2017 at 3:52 amoh wow, these look beyond amazing! peanut butter and banana is the perfect combo!
Perri says
April 18, 2017 at 11:44 amThis is now my daughter’s go to breakfast in the morning which is saying a TON because she never used to eat breakfast. I’ve already made this recipe 3 times! But of course, to satisfy my chocoholic kid, I doubled the amount of mini choc chips added in the end and omitted the oats. I’ve used three smallish bananas every time I’ve made them and it seems to stretch out the batter to 17-18 regular sized muffins
Richa says
April 18, 2017 at 12:06 pmAwesome! I am so glad she loved these! Yes the additional chips and some additional banana will add some extra volume.
Rebecca says
April 29, 2017 at 1:34 pmJust wondering if you used unsweetened cocoa? I am looking forward to trying this! Thank you!
Richa says
April 30, 2017 at 6:36 pmI used unsweetened
Christa says
May 13, 2017 at 5:02 pmCould I use all spelt flour? Can’t wait to make these! Thank you for all of your tasty and flavor-FULL recipes!
Richa says
May 15, 2017 at 2:09 pmYes you can. You might need a bit less, about 1 1/4 cup flour
Georgy says
May 28, 2017 at 9:39 amHaving made the oatmeal nut butter biscuits the other night, I decided to make these for colleagues at my host university. I used a four-nut butter, and just added the ingredients by feel as I am staying in a kitchen without utensils! I put in LOTS of chocolate chips as well as lots of extra chopped walnuts. And somehow they out to be easily the best vegan muffins I have ever eaten, let alone made. Moist, fluffy, chocolately, and very banana-y. Richa you must be some sort of culinary genius to make such absolutely foolproof recipes that can be made so quickly and easily even in an almost un-equipped kitchen 🙂 Now I just need to try not to eat them all before the lab group meeting tomorrow!
Richa says
May 28, 2017 at 10:49 am😀 I think you are doing a great job by going by feel and texture. I am happy that they turned out so good!
Zoe says
November 2, 2017 at 4:22 amI made these tonight and they turned out perfectly! 2 ripe bananas, 3tbs of sugar and 2 tbs oil. Oven for 23mins and they were perfect. Thank you so much!
Sherry says
December 3, 2017 at 8:01 pmSo, yesterday I made the Red Lentils in Peanut Sauce, this morning I made the Chickpea Flour and Veggie Frittata, tonight I made the Spinach Alfredo Pizza, and after reading this post, decided to make the muffins ’cause I had ripe bananas! As usual, everything was delicious 😋
Richard Church says
December 4, 2017 at 11:49 amAll my favourite things in one wrapper!
silvana says
December 12, 2017 at 5:30 pmHi I just made these and the mixture was quite thick, even after adding extra milk. Is the nut butter ¼ or ½ cup. It looks less than ½ cup in the video?
Thanks
Richa says
December 12, 2017 at 7:13 pmit depends on the size of the banana and nut butter consistency. Cooler nut butter and some brands of peanut butter then to thicken. its 1/2 cup. add a bit more non dairy milk (warm it before adding so it doesnt cool and thicken the nut butter even more). the thicker batter will also bake up fine.. it will probably need 2-3 mins less bakingtime
Dee says
July 28, 2018 at 4:15 pmWill sunbutter work?
Richa says
July 29, 2018 at 10:38 amYes it will. sunbutter tends to make the baked goods green after storing for a while. That is normal, they havent gone bad and taste the same. You can reduce the chances of that happening with a tad less baking powder and soda and also adding 2 tsp lemon juice to the wet.
Patricia says
August 29, 2018 at 5:00 amThree overripe bananas on the counter and no more space in the freezer 😉
These muffins are the bomb!
I am afraid I went a bit too heavy on the “pinch of ground cloves” but the texture is simple amazing – the best I’ve ever had! 🙂
I used oatly chocolate milk and coconut yoghurt, spelt flour and no oil. Maybe next time I will add an extra tablespoon of cacao powder (I like my chocolate very chocolatey).
OMG, I can’t stop eating, it’s sooo good and fluffy.
Thank you for another beautiful recipe, Richa <3
Richa says
August 29, 2018 at 10:03 amawesome!
Gayatri Rajamani says
February 8, 2019 at 4:36 amFor gluten free recipe do we use 1.5 cup of this mixture (mix 2/3 cup almond flour/meal, 2/3 cup certified gf oat flour or use other gluten-free flours like sorghum or rice flour, ¼ cup starch (I use 2 tbsp tapioca starch and 2 tbsp potato starch). 3 Tbsp coconut flour, ½ tsp xanthan gum in a bowl.)
Also should we add another 1/2 cup oats to the batter.
Richa says
February 24, 2019 at 12:43 amyes start with 1.5 cups. you might need a few tbsp more for a thick batter. Yes add oats if you like
Nick Astone says
August 27, 2019 at 6:14 amBy fluffed flour – do you mean sifted flour? Thanks
Richa says
August 27, 2019 at 6:51 pmyes