These One-Bowl Chocolate Peanut Butter Banana Muffins are not only healthy and completely vegan, but absolutely delicious. These muffins taste like eating dessert for breakfast! Make a batch of these, or my Moist Vegan Blueberry Muffins, for the week to have anytime as breakfast, a snack, or healthy dessert. These muffins are the perfect texture too – fluffy and a little fudgy! If you love dessert-like breakfasts, try Vegan Snickers Baked Oatmeal, Pancake Cereal, or Creamy Raspberry Chia Pudding next.
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Notes on Ingredients
- Oats: I use rolled oats but quick-cook oats should work too. Be sure to use certified gluten-free oats if your batch needs to be gluten-free!
- Cocoa Powder: Cocoa powder can be substituted for cacao powder.
- Banana: Spotty and ripe bananas work best to give these muffins natural sweetness.
- Peanut Butter: PB gives these muffins a delicious flavor but almond butter would work or sun butter for a nut-free option!
- Maple Syrup: Agave would also work.
- Apple Sauce: Substitute 1:1 with avocado or coconut oil.
Please take note that this is important information about the ingredients used in this recipe and the FULL recipe with measurements and details can be found DOWN BELOW (scroll to it) in the recipe card.
How do you make One-Bowl Chocolate Peanut Butter Banana Muffins?
- Preheat the oven to 350F. Prepare a muffin pan by greasing it or using muffin liners.
- Make a flax egg by mixing the flax and water and set aside for 3 minutes until it thickens.
- In a large mixing bowl, mash banana and add flax egg. Add in baking soda, maple syrup, coconut sugar, peanut butter, and applesauce. Whisk. Sift in cocoa powder then whisk again.
- Add oats and almond flour. Mix until completely combined. Fold in chocolate chips then scoop the batter into the muffin pan, filling each cup about ¾ of the way. Top with chocolate chips.
- Bake for 25-27 minutes until a fork combs out clean. Let cool fully before removing from pan.
- Serve and enjoy!
- Step 1: First, grease a muffin tin and make a flax egg.
- Step 2: Then, in a large bowl, mash banana and add the flax egg.
- Step 3: Add in coconut sugar, baking soda, maple syrup, apple sauce, and peanut butter. Sift in cocoa powder.
- Step 4: Next, mix thoroughly to combine. Fold in chocolate chips.
- Step 5: Fill the muffin tin each cup ¾ of the way.
- Step 6: Lastly, bake in the oven for 25-27 minutes. Let muffins cool fully before removing from the pan and enjoy!
Commonly Asked Questions
Store these banana muffins for up to 4-5 days. I recommend putting them in the fridge after the first day as they are a fudgy muffin and fruit-based, so will last longer in the fridge!
I’d recommend pairing with a good source of protein, like a piece of Vegan Tofu Chickpea Frittata or tofu scramble.
You can substitute the peanut butter for sun butter and try to substitute the almond flour for oat flour, though it’s not a 1:1 sub. For a nut-free muffin recipe, try my Moist Vegan Blueberry Muffins (substitute the almond milk with a nut-free milk like rice or soy milk!).
Ideally, your bananas will be spotty and ripe! They are easier to mash and yield a sweeter, tastier muffin. However, unripe or solid yellow bananas will work too.
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Extra Helpful Tips
- Let the muffins cool completely before removing from the pan and/or removing the muffin wrappers.
- Grease the muffin tin, use a non-toxic non-stick muffin tin, or line with parchment muffin liners to ensure your muffins come out easily.
- Add in any mix-ins you’d like besides chocolate chips including crushed walnuts, crushed pecans, cacao nibs, or even dried cranberries. Make these muffins for dessert and serve with my Classic Vegan Caesar Salad for a delicious and comforting meal combination.
How to Store
Store in an airtight container for up to 4-5 days. Put them in the fridge after the first day as they are a fudgy and fruit-based muffin, so will last longer in the fridge!
If you tried these One-Bowl Chocolate Peanut Butter Banana Muffins or any other recipe on my blog please leave a 5 star rating and let me know how it went in the comments below. Thanks for visiting!
One-Bowl Chocolate Peanut Butter Banana Muffins (vegan & gluten-free!)
Equipment
- 1 oven
- 1 mixing bowl large
- 12 muffin liners optional, grease your pan if not using liners
- 1 spatula
Ingredients
- 2 bananas large and ripe
- 1 tablespoon flax seed mixed with 2.5 tablespoon water to make a flax egg
- 1 ½ teaspoon baking soda
- 3 tablespoon maple syrup
- ½ cup coconut sugar
- ¼ cup peanut butter creamy
- 2 ½ tablespoon applesauce
- ½ cup cocoa powder
- ¾ cup rolled oats
- 1 ¼ cup almond flour
- ½ cup vegan chocolate chips plus more for topping
Instructions
- Preheat the oven to 350F. Prepare a muffin pan by greasing it or using muffin liners.
- Make a flax egg by mixing the flax and water and set aside for 3 minutes until it thickens.
- In a large mixing bowl, mash banana and add flax egg. Add in baking soda, maple syrup, coconut sugar, peanut butter, and applesauce. Whisk. Sift in cocoa powder then whisk again.
- Add oats and almond flour to the bowl. Mix until completely combined. Fold in chocolate chips then scoop the batter into the muffin pan, filling each cup about ¾ of the way. Top with chocolate chips.
- Bake for 25-27 minutes until a fork combs out clean. Let cool fully before removing from pan.
- Serve and enjoy!
Sarah Rumney says
These are sooooo good! My kiddos loved them!
Simmeringsimmone says
These are a literal 10/10!!! I made these last night and they are a huge hit between my boyfriend and I. So excited to try more of your recipes!!
Rosi says
These are SO, so good. They turned out like a fudgy brownie/cake/muffin. A nice sweet treat. Thank you for the great recipe.
Shannon Maass says
I just discovered your IG account and this recipe. About to make these for the 3rd time in two weeks. Me and my family of six are obsessed! Wonderful texture and flavor!!
Renee Brenner says
These were so delicious but also nutritious! I have tried so many “healthy muffins or cupcakes” and these are SUPERIOR!
Tina says
Your recipes are amazing! Could I replace the bananas with more applesauce? If I can, how much applesauce would I have to add to replace the bananas
Jordan Stacy says
I am obsessed with these muffins. I make them at the start of the week and have them for breakfast, easy snacks, and drizzled with extra PB for dessert! They’re fudgy, rich, decadent, and healthy!
Linda says
I just have a question regarding the flax seeds for the egg substitute.
You say to mix flax seeds with water. I’ve always read that the flax seeds are powdered first. Would you have done that here?
Thanks so much
Jordan Stacy says
Hi Linda! Jordan from the HealthyGirl team here. That’s correct, you would mix water with ground flax seed meal (not whole flax seeds) and let it sit for a couple minutes to thicken before using.