The Moist Vegan Chocolate Peanut Butter Banana Muffins are so decadent, rich, indulgent, moist, and fluffy all at the same time! Naturally gluten-free, these muffins will give you energy to keep your day going!
I know you guys know, chocolate + peanut butter + banana is my favorite combination ever.
And these Moist Vegan Chocolate Peanut Butter Banana Muffins are the perfect balance of all 3!
Plus, they’re made with wholesome ingredients so that you get some sustained energy while having a decadent treat!
Main Ingredients in these Moist Vegan Chocolate Peanut Butter Banana Muffins
Bananas: These are going to keep the muffins nice and moist while giving a slight banana flavor too! Make sure your bananas are nice and ripe so that they’re sweet!
Peanut Butter: This also keeps the muffins moist while also binding the muffin together and give us a nice peanut buttery flavor! If you don’t have peanut butter or can’t have it, replace with almond butter, tahini, or any other nut or seed butter of choice!
Honey/Maple Syrup: This is going to give us a good amount of sweetness to the muffins!
Chia Eggs: Mix 2 tbsp of chia seeds with 5 tbsp of water and let sit for 5 minutes, then mix, and let sit for another 2-3 minutes. You can also use regular eggs if you’d like!
Oat Flour: You can make your own oat flour by blending up some rolled oats in a food processor or blender until it becomes a fine flour!
Cacao Powder: This is going to give us a nice, rich, chocolate flavor. You can use cocoa powder instead, but make sure it’s good quality to get the same amount of richness!
Chocolate Protein Powder: This is just going to give the muffins a nice boost of protein! If you don’t have chocolate protein powder, or a good tasting one, feel free to sub with an equal amount of cacao powder!
Almond Flour: This is going to give the muffins a nice crumb! I get mine from Costco because it’s a LOT more cost effective!
How to Make Moist Vegan Chocolate Peanut Butter Banana Muffins:
Prepare: Preheat the oven to 400 F. Prepare your chia eggs. Line a muffin tray with 12 silicone muffin liners.
Combine Wet Ingredients: Mash the bananas. Then add the peanut butter, honey, lemon juice and chia eggs.
Combine Dry Ingredients: Then, add in the oat flour, cacao powder, chocolate protein powder, baking soda, baking powder, and salt. Mix well. Then add in the almond flour ½ cup at a time until combined. Then add in the chocolate chips.
Bake: Bake at 400 F for 5 minutes, then lower the temperature to 350 F and bake for another 15-20 minutes.
Cool: Let cool completely in the tray before enjoying!
Why are these Muffins balanced?
I love making my snacks balanced so that I can sustained energy to keep me satisfied!
Protein: The protein powder, chia seeds, peanut butter, oat flour, and almond flour are all going to give us protein!
Carbs: We’re getting lots of energizing carbs from the banana, honey, oat flour, and chocolate chips!
Fats: The peanut butter, chia eggs, and almond flour are going to keep us full and satisfied!
Storage:
Store these covered at room temperature for 2-3 days.
If you like these, be sure to try out:
Vegan Peanut Butter and Jelly Banana Muffins
Fluffy Chocolate Banana Muffins
Moist Vegan Chocolate Peanut Butter Banana Muffins
Ingredients
- 3 medium ripe bananas mashed (1 heaping cup)
- ½ cup peanut butter
- 2/3 cup honey or maple syrup
- 2 chia eggs
- 1/2 tsp lemon juice
- 1 cup oat flour
- 1/2 cup cacao powder
- 1/4 cup chocolate protein powder can sub cacao powder
- 2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 3/4 cup + 1 tbsp almond flour add in 3 parts
- 1/3 cup dairy free chocolate chips
Instructions
- Preheat the oven to 400 F. Prepare your chia eggs. Line a muffin tray with 12 silicone muffin liners.
- Mash the bananas. Then add the peanut butter, honey, lemon juice and chia eggs.
- Add in the oat flour, cacao powder, chocolate protein powder, baking soda, baking powder, and salt. Mix well.
- Then add in the almond flour ½ cup at a time until combined.
- Add in the chocolate chips.
- Bake at 400 F for 5 minutes, then lower the temperature to 350 F and bake for another 15-20 minutes.
- Let cool completely in the tray before enjoying!
Leave a Reply