These peanut butter and banana mini muffins are sweetened with maple syrup and bananas, and we’ve subbed the oil for peanut butter. They’re perfect as a snack, or a quick grab and go breakfast!
Do you ever get advice that sticks with you forever? It could be the simplest, most random thing, but for some reason you never forget it.
That’s what happened to me when I started
baking coming up with my own baking recipes. I was experimenting with no refined sugar added desserts, and some of them were coming out super dense and bread-y. And I had no idea why.
At the time, I was working a Whole Foods Market, so I went to the bakery team leader for advice. I remember asking about muffins in particular. She had an answer for me right away: “you’re over mixing the batter”.
Yep. That simple.
Next time I tried, I remember what she said and, lo and behold, it worked!
I’ve remembered that trick ever since, which is why you’ll often see “do not over mix” written in pretty much all of our baking recipes.
These mini muffins are, of course, no exception. They’re wonderfully light and airy, but get a little overexcited during the mixing part, and you’ll end up with banana-flavored hockey pucks.
Other than that, these are very simple and practically foolproof. Whisk, pour, mix, done.
Oh, one more thing. For this recipe, instead of oil, butter or coconut oil, we used peanut butter. So these mini muffins are lower in fat and more nutritious than your traditional muffin. Also, we’re giving you the choice of using all-purpose flour or whole wheat pastry flour. Here’s why.
When we tested the recipe, we made two batches, one with each flour. Our “taste testers” (aka, our families), were pretty much split 50/50. So, we’re giving you both options, so you can choose the one that works best for you.
Other vegan muffins you will enjoy
- Peanut Butter and Banana Mini muffins
- Chocolate Chip Pumpkin Muffins
- Vegan Strawberry & Fig Breakfast Muffins
- Blueberry Corn Muffins
- Cheesy Vegan Corn Muffins
- Strawberry Banana Yogurt Muffins
- Ginger, Pear & Turmeric Muffins
- Vegan Pumpkin Muffins
- Coconut Blueberry Muffins
Do you have a bunch of ripe bananas?
Do you want to know what to do with those ripe bananas?
Check out these banana recipes!
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These mini muffins are sweetened with maple syrup and bananas, and we’ve subbed the oil for peanut butter. They’re perfect as a snack, or a quick grab and go breakfast!
- 1/4 cup unsweetened non-dairy milk
- 1 tbsp ground flax
- 1 cup all-purpose flour or whole wheat pastry flour (see note #1)
- 1 tsp cinnamon
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/8 tsp salt
- 1/2 cup mini chocolate chips
- 3 tbsp all natural creamy peanut butter, softened (see note #2)
- 3 tbsp maple syrup
- 1 tsp natural vanilla extract
- 2 large bananas, mashed ( about 2/3 cup)
- Preheat the oven to 350F. Grease a mini muffin pan (this recipe makes about 18 muffins) and set aside
- Whisk together the non-dairy milk and ground flax in a small bowl. Set aside
- In a medium bowl, combine the flour, cinnamon, baking powder, baking soda and salt. Mix well. Add the mini chocolate chips and mix again
- In a large bowl, whisk together the peanut butter, maple syrup and vanilla until smooth. Add the mashed bananas and flax mixture, and whisk well. Add the flour mixture and mix until just combined (do not overmix)
- Spoon about a tablespoon and a half of batter per muffin into the muffin tin pan (you can use a small ice cream scoop) and bake for 17 minutes
- The mini muffins will turn out slightly dryer using whole wheat pastry flour
- If the peanut butter you’re using is hard, place it in the microwave for a few seconds, so it’s easier to whisk
- Serving Size: 1 mini muffin
- Calories: 96
- Sugar: 7.3
- Sodium: 33.5
- Fat: 3.5
- Saturated Fat: 1.4
- Unsaturated Fat: 1.3
- Trans Fat: 0
- Carbohydrates: 15.1
- Fiber: 1.2
- Protein: 2.1
- Cholesterol: 0