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 and 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.
The 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 banana chocolate chip 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, and 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!
- - The Easy Vegan Banana Bread
- - Chocolate-Glazed Banana Bread Donuts
- - Peanut Butter & Banana Vegan Hot Chocolate
- - Easy Banana Pumpkin Cinnamon Rolls
- - Vegan Peanut Butter & Banana Baked Oatmeal
- - Cashew & Banana Overnight Oats
- - Blueberry Banana Matcha Waffles
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PrintPeanut Butter and Banana Mini Muffins
- Total Time: 27 minutes
- Yield: 16-18 mini muffins 1x
Description
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!
Ingredients
- ¼ 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
- ½ tsp baking soda
- ⅛ tsp salt
- ½ 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 ⅔ cup)
Instructions
- 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
Notes
- 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
- Prep Time: 10 minutes
- Cook Time: 17 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Vegan
Nutrition
- 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
Keywords: peanut butter, banana, muffins, chocolate chips
Miriam says
Looks good. Unclear if u used mini muffin pan or regular .
Vicky & Ruth says
We used a mini muffin pan
Susan Nathan says
These are sooooo delicious! I love them. Just the right amount of sweetness! And very easy! I'm definitely going to make them again.
★★★★★
Vicky & Ruth says
We are so glad you are enjoying them!
Hildy says
We made these yesterday and they were delicious!
★★★★★
Vicky & Ruth says
Thank you so much! We really appreciate the comment!
Tish says
Hi, can i replace flaxseed with chia seed? If yes, will i use 1tbs of chia seed as well?
Thanks
Vicky and Ruth says
We haven't tested the recipe with Chia seeds. We would use 2 tbs of chia.