Vegan Peanut Butter, Banana Muffins

It’s been far too long since I have posted on here but the good news is we have a new house with a large kitchen for me to cook in! These peanut butter, banana muffins are the perfect way to get back into things. They make a great snack or breakfast, are vegan and of course a huge hit with kids!


  • 2 cups flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 4 ripe bananas
  • 1/4 cup maple syrup or agave (I used half of each)
  • 1/4 cup packed brown sugar
  • 1 tbsp melted coconut oil
  • 1 flax egg*
  • 1 tsp pure vanilla
  • 1/4 cup natural peanut butter
  • 1/2 cup vanilla almond milk

*1 tbsp flaxseed mill + 3 tbsp water

Preheat the oven to 350 degrees and line a muffin pan with paper liners.


In a medium bowl combine the flour, baking soda, baking powder, salt, and cinnamon. Set aside.


Peel the bananas and whisk them in your kitchen aid/mixer until completely mashed. Add the brown sugar, maple syrup/agave, coconut oil, flax egg, and vanilla.  Mix completely and then add the peanut butter.


Once that is smooth slowly add in the flour mixture and the almond milk; alternating making sure to end with the flour mixture.


Fill the liners a little more than 3/4ths of the way full and bake for 20 minutes.


We like to drizzle a little syrup or agave on them but they are great plain too! These also freeze really well for quick breakfasts on the go.



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