Peanut Butter Chocolate Banana Muffins

5 from 9 votes

Peanut Butter Chocolate Banana Muffins

Peanut Butter Chocolate Banana Muffins - 1 Bowl or Blender. No Added oil. Use other nut butter or sun butter to make nut-free. Makes 11 to 12 muffins

Prep Time10

Cook Time25

Total Time35

Course: Breakfast

Cuisine: Vegan

Servings:

Author: Vegan Richa

Ingredients

Wet:

2 large ripe bananas or 3 medium 1 cup if well mashed, heaping 1 cup if sliced
1/2 cup smooth almond butter or peanut butter softened
3/4 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
1/3 cup cocoa powder
2 tbsp oil optional, use with gluten-free blends or for keeping muffins moist for longer storage

Dry:

1 1/2 cup fluffed flour (scant) I use 1 cup unbleached white flourand 1/2 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
1/4 cup vegan chocolate chunks
3 tbsp walnuts or vegan chocolate chips for topping

US Customary - Metric

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

To make these gluten-free 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 and use. Add 1/2 cup oats to the batter.

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.

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