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Vegan Chocolate Peanut Butter Banana Muffins
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5 from 1 vote

Vegan Chocolate Peanut Butter Banana Muffins

Moist, fluffy, healthy vegan chocolate peanut butter banana muffins are made in 1-bowl and are super easy to make!
Prep Time10 mins
Cook Time20 mins
Resting Time20 mins
Course: gluten-free snack, Muffins, vegan dessert, vegan muffin, Vegan Snack
Cuisine: Easy Vegan, Gluten-free Vegan, Healthy Vegan, oil-free vegan, Paleo, Vegan
Keyword: oil-free muffins, vegan chocolate peanut butter muffins, vegan gluten-free muffins, vegan muffins, vegan wfpb muffins
Servings: 10 muffins


  • 2 large ripe bananas
  • 1 flax egg 1 tbsp flax + 2.5 tbsp water
  • 1.5 tsp baking soda
  • 3 tbsp maple syrup
  • 1/2 cup coconut sugar
  • 1/4 cup creamy peanut butter
  • 2.5 tbsp applesauce
  • 1/2 cup cocoa powder
  • 3/4 cup rolled oats
  • 1 1/4 cup almond flour
  • 1/2 cup vegan chocolate chips plus more for topping


  • Preheat oven to 350 degrees F. Prepare a muffin pan by greasing it or using muffin liners.
  • Make your flax egg by mixing the flax and water and set aside for 3 minutes until it thickens. In a large mixing bowl, mash together banana and flax egg. Add in baking soda, maple syrup, coconut sugar, peanut butter, and applesauce. Whisk. Sift in cocoa powder then whisk again.
  • Add oats then add in the almond flour 1/2 cup at a time. Mix until completely combined. Fold in chocolate chips then add the batter into the muffin pan. Top with chocolate chips. Fill each well about 3/4 of the way.
  • Bake for 23-25 minutes until a fork combs out clean. Let cool for 5 minutes then transfer to a cooling rack.
  • Enjoy!


Wrappers will come off easiest when muffins are completely cooled.