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–+ servings

Peanut Butter Chocolate Banana Mini Muffins

Natalie Mitchell
These delicious vegan and gluten free peanut butter chocolate banana mini muffins are the perfect snack or dessert
5 from 1 vote
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Prep Time 10 minutes
Cook Time 15 minutes
Course Dessert, Snack
Servings 15 mini muffins

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

  1. To keep the recipe dairy free, make sure you use dairy free chocolate chips
  2. 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
  3. 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!