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Plant-Based Peanut Butter Banana Muffins

vegan, plant-based, oil-free, healthy, recipes, easy, dairy-free, healthy breakfast, whole food, best

These Plant-Based Peanut Butter Banana Muffins are the perfect healthy breakfast for the whole family. They are delicious and packed with whole ingredients to keep you full for hours and are the perfect combination of peanut butter and banana. These muffins are vegan and oil-free making them a great healthy option to satisfy your sweet tooth.

vegan, plant-based, oil-free, healthy, recipes, easy, dairy-free, healthy breakfast, whole food, best

If you have a sweet tooth like this girl you will love these plant-based peanut butter banana muffins!  I’m constantly searching for new simple, healthy, and vegan sweets.  Of course, I can’t sit around eating muffins all day and expect to have abs, but I love to indulge once in a while (like as in several times a week).

Last weekend I woke up in the mood to bake and wanted to make something that my kids would love too. They are my harshest critics, so I know if they are a fan then the recipe is worth sharing.  I ended up passing some out to the neighbor kids because I knew if they stayed in my house I would eat all of them by dusk.

At the end of the night, I put them in an air-tight container and froze them.  Later on, in the week I defrosted them in the microwave and they were just as delicious as they were fresh!  While most of the time I eat veggies and healthy proteins, I need sweets in my life too.  I don’t believe in completely restricting yourself from any certain foods.  In my 30 Day Weight Loss Challenge you will learn how to lose weight the right way without starving yourself or completely changing your lifestyle.

vegan, plant-based, oil-free, healthy, recipes, easy, dairy-free, healthy breakfast, whole food, best

Check out my other favorite peanut butter plant-based recipes!

No-Bake Brownie Bites ~vegan & gluten-free~

Healthy Vegan Protein Bites

Gather Your Ingredients

Yields 12 standard size muffins

  • 2 ripe bananas
  • 1/4 cup agave or pure maple syrup
  • 1/2 cup unsweetened applesauce
  • 1 Flax egg  (1 tbs ground flax + 2.5 tbsp water)
  • 3/4 cup canned coconut milk
  • 1/2 cup peanut butter 
  • 2 tsp vanilla extract
  • 1 cup whole wheat flour
  • 3/4 cup oat flour (grind old fashioned oats in Ninja or food processor)
  • 1 tsp ground cinnamon
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp baking powder
  • 1/4 cup mini dairy-free chocolate chips

vegan, plant-based, oil-free, healthy, recipes, easy, dairy-free, healthy breakfast, whole food, best

Let’s Get to Work

Step 1. Preheat oven to 425 degrees and line muffin tins with paper liners. I used these super cute ones!

Step 2. Mash bananas in a medium/large bowl.  Add in agave, applesauce, flax egg, coconut milk, peanut butter, and vanilla. Mix until well combined.

Step 3. In a separate medium bowl combine whole wheat flour, oat flour, cinnamon, baking soda, baking powder, and salt. Whisk until well combined.

Step 4. Mix dry ingredients into wet ingredients and mix in chocolate chips until well combined.

Step 5. Fill muffin liners approximately 2/3 full. I used this easy scoop.

Step 6. Bake muffins at 425 degrees for 5 minutes. After 5 minutes lower temperature to 350 degrees and bake for another 16-19 minutes checking periodically with a toothpick until they are done.

Step 7. Cool for 5-10 minutes and enjoy!  Store in the refrigerator for up to a week or freeze for up to a month.

Plant-Based Peanut Butter Banana Muffins

These Plant-Based Peanut Butter Banana Muffins are the perfect healthy breakfast for the whole family. They are delicious and packed with whole ingredients to keep you full for hours and are the perfect combination of peanut butter and banana. These muffins are vegan and oil-free making them a great healthy option to satisfy your sweet tooth.
 
Prep Time16 mins
Cook Time24 mins
Total Time40 mins
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: best, dairy-free, dessert, easy, healthy, healthy breakfast, oil-free, recipes, vegan, whole foods
Servings: 12 Muffins

Ingredients

  • 2 Ripe Bananas
  • 1/4 Cup Agave or Pure Maple Syrup
  • 1/2 Cup Unsweetened Applesauce
  • 1 Flax Egg MIx 1 tbs ground flaxseed with 2 1/2 tbs water
  • 1/2 Cup Canned Coconut Milk
  • 1/2 Cup Peanut Butter
  • 2 Tsp Vanilla Extract
  • 1 Cup Whole Wheat Flour
  • 3/4 Cup Oat Flour Grind old fashioned oats in food processor
  • 1 Tsp Ground Cinnamon
  • 1 Tsp Baking Soda
  • 1 Tsp Baking Powder
  • 1/4 Tsp Salt
  • 1/4 Cup Mini Vegan Chocolate Chips

Instructions

  • Preheat oven to 425 degrees and line muffin tins with paper liners.
  • Mash bananas in a medium/large bowl.  Add in agave, applesauce, flax egg, coconut milk, peanut butter, and vanilla. Mix until well combined.
  • In a separate medium bowl combine whole wheat flour, oat flour, cinnamon, baking soda, baking powder, and salt. Whisk until well combined.
  • Mix dry ingredients into wet ingredients and mix in chocolate chips until well combined.
  • Fill muffin liners approximately 2/3 full.
  • Bake muffins at 425 degrees for 5 minutes. After 5 minutes lower temperature to 350 degrees and bake for another 16-19 minutes checking periodically with a toothpick until they are done.
  • Cool for 5-10 minutes and enjoy!  Store in the refrigerator for up to a week or freeze for up to a month.
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Hello! I am a busy wife and mom of 3. I am completely obsessed with health and fitness. I plan to simplify what I have learned to help other busy women reach their health and fitness goals.

Latest posts by katievannort@gmail.com (see all)

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