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Vegan Banana Peanut Butter Muffins

Moist and subtly sweet, with chunks of banana, peanut butter, and cinnamon, these li'l treats cost only 32 cents each to make.
Course Breakfast, Dessert, Snack
Cuisine American
Keyword healthy banana muffins, healthy muffins, vegan banana muffins, vegan muffins
Prep Time 15 minutes
Cook Time 20 minutes
Cooling 10 minutes
Total Time 45 minutes
Servings 12 muffins
Calories 150kcal
Author Ari
Cost $3.84

Equipment

  • food processor
  • 12-cup muffin tin
  • 12 muffin liners

Ingredients

  • 2 cups rolled oats measurement before grinding into oat flour
  • 1/2 cup rolled oats leave these whole
  • 1 teaspoon baking soda
  • 3/4 tablespoon baking powder
  • 1 tablespoon cinnamon
  • 1/2 teaspoon salt
  • 1 3/4 cups bananas overripe & mashed
  • 2 tablespoon peanut butter
  • 1/4 cup coconut oil liquid
  • 1/3 cup applesauce room temperature
  • 1 1/2 tablespoon apple cider vinegar
  • 1 1/2 teaspoon vanilla extract
  • 1 tablespoon chia seeds

Instructions

  • Pre-heat the oven to 350º F.
  • Line a 12-cup muffin tin with paper liners.
  • Pour 2 cups of whole rolled oats into a food processor and grind until it's a fine powder. About one minute should do it.
  • Mix the dry ingredients (ground rolled oats, whole rolled oats, baking soda, baking powder, cinnamon, salt) in a bowl.
  • Mash 3 1/2 to 4 medium to large overripe bananas in a bowl (about 420 grams of banana, but don't worry about exact weight).
  • Mix the wet ingredients (mashed banana, peanut butter, applesauce, vanilla extract, apple cider vinegar, coconut oil, chai seeds) in a bowl.
  • Combine all of the ingredients and mix. I like using a rubber spatula to get the batter off the sides of the bowl. The batter should be liquid enough to pour.
  • Evenly distribute the batter into the 12 muffin liners. Fill each cup about 3/4 of the way, and distribute the remaining batter as evenly as possible. Feel free to lick the spatula when finished.
  • Bake at 350ºF for 20 minutes or until a knife comes out clean.
  • Take them out and let them cool for a least 10 minutes in the tin. After 10 minutes, transfer each muffin to a cooling rack with the liners still on.
  • Store in a closed container in the fridge for up to a week. Even better, store in a closed container in the freezer, and take a muffin or two out each night and put them in the fridge so they are ready to enjoy the following day.

Notes

  • Nutrition data is provided as a courtesy, calculated automatically, and may differ depending on your specific ingredients and amounts.
  • Make sure the bananas are overripe and brown.
  • None of the ingredients should be cold. If needed, let them sit out for a bit, or lightly heat them up until they reach room temperature.
  • You don't have to include the chia seeds with the wet mixture, but I usually do.