Would you believe me, just by looking at these Banana Chocolate Peanut Butter Muffins, that they are vegan?! That is the magic in these muffins, they aren’t just cupcakes without frosting!
Plus, they are easy to make in one bowl with basic ingredients and nothing special you have to run to the store for!
These Banana Chocolate Peanut Butter Muffins are one of three of my favorite breakfast recipes. The other two include a delicious sweet potato waffle recipe made mostly from shredded sweet potatoes and coconut manna; and an almond poppy seed muffin recipe made with coconut flour and brown rice flour.
One is vegan based, one is root vegetable based, and one is alternate flour based!
I’m not vegan, plant based or gluten free, but I simply love a good recipe that tastes great!
I actually created these muffins only because I was out of eggs. A problem I never seem to have when we have laying chickens! Chickens are the best pets to have. Not only are they super fun animals to have, and help the family microbiome and the garden, they also offer delicious ingredients that we get to source ourselves.
One of the types of cuisine that I specifically love vegan, is muffins and cupcakes. Especially these Banana Chocolate Peanut Butter Muffins.
The emphasis in these treats is on natural ingredients, such as fruit and grains, minus all the extra business that often just acts as filler. The aroma and taste is exemplified resulting in a much richer flavor experience.
Banana Chocolate Peanut Butter Muffins
Originally Posted 2009 | Updated 2021
These Banana Chocolate Peanut Butter Muffins are a delicious alternative to the a peanut butter banana sandwich, and a healthy alternative to boot!
Banana Chocolate Peanut Butter Muffins
- Muffin pan
- ¼ cup lemon juice
- ½ cup sunflower oil
- ½ cup peanut butter
- ½ cup brown sugar
- 2 ripe bananas mashed
- 1 ½ cups wheat flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- ½ cups carob chips
- Whisk lemon juice, oil and peanut butter until smooth
- Add brown sugar and bananas and stir until combined
- Add flour, salt, soda and carob chips until all ingredients are well mixed
- Grease muffin pan or use cupcake liners
- Spoon batter into each cup, ¾ full
- Bake at Fahrenheit 350° for 12-15 minutes
- Remove and transfer to wire rack
Is it Possible to Make these Muffins More Healthy?
Yes, I make variations of this recipe all the time depending on what I have on hand.
These are a few substitutions I’ve made that result in delicious and successful healthy muffins:
You can replace the brown sugar with honey, agave syrup, or maple syrup!
For slightly fuller muffins, you can add ⅛ cup of flax seeds.
Grind the flax seeds in a blender or food processor with a tablespoon of water. Let soak for two minutes, then add in with the flour.
You can reduce the wheat flour by ½ cup and replace with a ½ cup of wheat germ instead.
What is Wheat Germ?
Wheat Germ is the heart of the wheat kernel. It is the part of the wheat seed that can grow into a new plant. Because it has all the nutrients that can grow a new plant, it has all the nutrients that can provide nutrition to a recipe.
If you grind your own flour, you can substitute the entire wheat flour portion of this recipe into the whole flour that you’ve milled.
What if I Don’t Have Carob Chips for these Banana Chocolate Peanut Butter Muffins?
You can substitute chocolate chips, or chocolate shavings, but the muffins won’t be vegan.
You can omit them as well, because the muffins don’t necessarily have to have them.
If you opt for adding chocolate chips, I recommend mini chocolate chips. They’re lighter, so they’ll disperse better throughout the batter.
Make These Healthy Muffins!
If you make these muffins, tag @Fahrenheit350sweets on Instagram so I can see it! And I’d love it if you left a review and a comment below!
More Delicious Muffins to Bake at Fahrenheit350°!
- Orange Blueberry Muffins
- Pom Wonderful Muffins
- Raspberry Orange Muffins
- Lemon Ricotta Muffins
- Banana Oatmeal Chocolate Muffins