You are going to need these vegan peanut butter chocolate banana mini muffins in your life because what is better than peanut butter and chocolate? Oh right… peanut butter and chocolate in MINI form!
This post may contain affiliate links.
Nothing is better than peanut butter and chocolate…
Okay, maybe peanut butter and pretzels? Or jelly? Or banana?
Okay, so maybe this muffin does not have QUITE all of that, but it does have THREE of them. And honestly, it is such a great trio. Actually, a necessity.
These little bites are the perfect to solution for anyone who doesn’t want to dirty a knife to cut a slice… or anyone who loves anything bite size like me. These muffins are sweet, salty, fudge like and soft all at the same time.
So what will you need?
- bananas, acting as a natural sweetener and an egg replacement
- almond milk, but feel free to add any kind of milk
- peanut butter, but again, any creamy nut or seed butter will work
- cocoa powder
- maple syrup
- vanilla
- baking powder
- and mix-ins! feel free to change these up but chopped peanuts and chocolate chips at the perfect touch
Need another dessert to make? Check these out!
Don’t forget to pin this recipe to save for later:
Shop my favorites: HERE!
Ready to bake some peanut butter chocolate banana mini muffins?
Peanut Butter Chocolate Banana Mini Muffins
These delicious vegan and gluten free peanut butter chocolate banana mini muffins are the perfect snack or dessert
Equipment
- Mini Muffin Tray
Ingredients
- 1 cup mashed bananas 2-3 bananas
- 1/4 cup almond milk
- 3/4 cup creamy peanut butter
- 1 tsp vanilla extract
- 2/3 cup cocoa powder
- 1 tsp baking powder
- 1/4 cup maple syrup
- 1/4 cup mini chocolate chips optional
- 1/4 cup chopped peanuts optional
Instructions
- Preheat oven to 350 degrees Fahrenheit
- Using a blender or hand mixer, mix together all ingredients except chocolate chips and chopped peanuts until smooth
- Fold in chocolate chips and peanuts
- Liner a mini muffin tin with coconut oil or liners. Scoop about 2 tbsp of batter in each (or use a mini ice cream scoop like I did)
- Bake at 350 for 15-16 minutes *if making regular sized muffins, bake for 22-24 minutes*
Notes
- To keep the recipe dairy free, make sure you use dairy free chocolate chips
- Any nut butter will work but will change the flavor profile You can substitute honey for maple syrup if not vegan, or any other liquid sweetener
- I use cocoa powder instead of cacao powder – if you use cacao powder, it will have a more bitter taste so I would adjust the amount of sweetener
Did you make this recipe?Leave a rate and review below. And be sure to tag @naturallybeingnat on Instagram!
Share by Email
Meg Hamilton says
These were absolutely delicious !!! Super easy ingredient wise but also tasteful and very moist! I did not have vanilla so I used vanilla protein pea powder instead, and it still worked nicely… recommend making these if your a big chick peanut butter fan 🙂
Natalie Mitchell says
Thanks for making this recipe – so glad to see that you were able to successfully use that as a swap!