Peanut Butter Chocolate Chip Banana Muffins
These chocolatey banana and peanut butter muffins are healthier than your average muffin, as they’re not made with processed oils or heavily refined sugars. They’re quite tasty too, if I do say so myself! Recipe and photo contributed by Dianne Wenz of VeggieGirl.com.
Makes: 12 muffins
- 1 cup spelt flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- ½ teaspoon cinnamon
- ½ cup organic sugar such as sucanat or coconut palm sugar
- ¼ cup peanut butter
- 1 cup mashed over-ripe bananas (about 2 bananas)
- 1/4 cup non-dairy milk
- 1 teaspoon vanilla extract
- ½ cup chocolate chips
Preheat over to 350º F. and line a muffin tin with 12 liners.
In a large mixing bowl, combine the flour, sea salt, cinnamon, baking powder, and baking soda.
In a separate bowl, mix together the sugar, bananas, non-dairy milk, peanut butter and vanilla.
Add the wet mixture to the dry, stirring just to incorporate. Do not over mix. If the mixture seems too dry, add another 1/4 of non-dairy milk. Fold in the chocolate chips.
Divide mixture between the muffin liners and bake for 15 to 18 minutes, or until a toothpick inserted in the middle comes out clean.
- Find lots more muffin recipes in Muffin Mania.
- Sweet tooth still craving? Here are more Vegan Baking and Sweets.
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Would I need to make any adjustments to make these using whole wheat flour? Looks really good
Bonnie, I think they’d be heavy using straight whole wheat flour, but they’d come out very similarly if you use whole wheat pastry flour.
I made these with whole wheat flour and they were great!