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Peanut Butter Chocolate Banana Muffins. 1 Bowl / Blender. No Added oil in these tall muffins. Easy 1 Bowl Chocolate Banana Muffins. Vegan Soy-free Recipe. Gluten-free option. Jump to Recipe
These muffins are tall, moist, bananaey, chocolatey, nut buttery and all things good. There are hints of all the flavors, some banana, some nut butter and a good amount of chocolate in these breakfast muffins. And they use only 1 Bowl or 1 Blender!
Make these with any nut butter of choice or use sunflower seed butter to make them nut-free. Omit the walnuts and top with chocolate chips. These also do well made with a gluten-free flour blend. See Recipe notes for the gf blend I use. I use pretty ripe bananas and need 2 or 3 tbsp sugar in the muffins. If the bananas are not ripe enough and you are using unsweetened cocoa, add a bit more sugar or sweetener. I often use almond butter in muffins or cake recipes instead of peanut butter as almond butter makes them slightly more moist. You can also swirl in additional almond butter or softened peanut butter into the batter after adding chocolate chunks, so the muffins will have swirls of nut butter within. The batter can also be baked into a chocolate banana pb loaf! See notes for times.
Do you like chocolate and banana or chocolate and peanut butter or chocolate banana and peanut butter?
More breakfast options from the blog
- One bowl Pumpkin Bread
- Pumpkin Banana Cranberry Bread – GF
- 1 Bowl Banana Apple Bread. Can be made into muffins
- Tall and Moist Banana Muffins. GF
- Chia Orange Cranberry Muffins
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The blender can get messy to clean compared to a bowl, so use whichever works for you. Let me know in the comments below or on Instagram, how these turned out!
Video:
Peanut Butter Chocolate Banana Muffins
Ingredients
Wet:
- 2 large ripe bananas or 3 medium, 1 cup if well mashed, heaping 1 cup if sliced
- 1/2 cup smooth almond butter or peanut butter, softened
- 3/4 cup non dairy milk , such as almond, coconut, cashew or soy
- 3 to 5 tbsp coconut sugar or other sugar, depends on the sweetness of the bananas
- 1 tsp vanilla extract
- 1/3 cup cocoa powder
- 2 tbsp oil, optional, use with gluten-free blends or for keeping muffins moist for longer storage
Dry:
- 1 1/2 cup fluffed flour (scant), I use 1 cup unbleached white flourand 1/2 scant cup whole wheat)
- 2¼ tsp baking powder
- ¼ tsp baking soda
- 1 tsp ground spices or spice blend of choice, I use ¾ tsp cinnamon, ¼ tsp nutmeg, a big pinch of ground cloves
- ¼ tsp salt
- ¼ cup oats
- 1/4 cup vegan chocolate chunks
- 3 tbsp walnuts or vegan chocolate chips for topping
Instructions
- Preheat the oven to 350 degrees F (180 degrees C ). Line a muffin pan with liners.
- In a blender, add all the wet ingredients and blend until smooth. Alternatively, mash the banana until there are no lumps. Add the rest of the wet ingredients and mix to make a smooth mixture.
- Add the flour, baking powder, baking soda, spices and salt to the blender and pulse once or twice to combine. Use a spatula to mix in any dry flour pockets. If the mixture is stiff(depends on the type of flour and if the flour was compacted etc), fold in 1 to 2 tbsp non dairy milk. Alternatively, add the flour, baking powder, baking soda, spices and salt to the wet bowl and mix until just about combined. Fold in the oats and chocolate chunks in the batter in the blender or bowl. At this point or the while pouring into the pan, you can fold in additional almond butter or softened peanut butter for nut butter swirls in the muffins.
- Pour the mixture into the lined pan. Top with nuts or chocolate chips.
- Bake at 350 degrees F / 180ºc for 23 to 26 minutes or until a toothpick from the center comes out almost clean. Cool for 10 minutes in the pan, then cool on the counter (covered by a light towel to keep the moisture in) and serve or store. Store on the counter covered, for up to 2 days and refrigerate for up to a week.
Video
Notes
For more moisture, sub half of the non dairy milk with non dairy yogurt. Bake it into a loaf: Add the batter to a 9 by 5 or smaller loaf pan. Add a swirl of softened nut butter into the batter if you wish. Bake for 45 to 55 minutes, or until a toothpick from the center comes out clean. Nutritional values based on one serving Troubleshoot: Certain nut-butters or brands tend to make the muffins bake faster and hence dry out faster. Bake for a few minutes less and let them cool covered with a towel to retain extra moisture. These muffins also benefit with a streusel topping. Mix some oats, a few tbsp flour, maple syrup and nut butter to make a crumble and top the batter before baking.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These turned out absolutely amazing!! Thank you so much for the recipe!!
If I wanted to do this in a bread pan, what would the cooking temp and minutes needed be? I was thinking you could create a nice middle of the pan peanut butter swirl! 🙂
Yes totally. I should add that in the notes. It will take 45 to 55 minutes depending on your pan and yes to the nut butter swirl. more the merrier!
richa you are awesome, 2 days back i made it and my hubby gone crazy, he liked it too much, thank you dear.
yay!
These are my favourite by far! I used coconut milk, crunchy peanut butter and didn’t add any extra chocolate (too much sugar makes my 3yo go nuts!) He took one bite and said “YUM!”. They are really easy to make and have great flavours. I also used 2 small eggs instead of the baking powder (I’m vegetarian and have my own chickens so our eggs are safe). The recipe came out beautifully. Thanks!
I made these again today ( yesterday I used fresh unsweetened cashew milk).
Today I used vanilla coconut milk yogurt instead of nut milk. I baked in a convection oven for 22 minutes. The muffins rose even higher in volume and are light and even more delicious.
There is no coconut taste in the finished product.
Thank You for a great recipe.
Awesome! Yes Yogurt makes a great addition for additional moisture and rise. I use it insteead of some of the milk in muffins.
I found an even simpler recipe that uses only 2 over ripe bananas, 1/2 c peanut butter and 3 T cocoa powder. I expect yours are more substantial so I will keep them in mind (on Pinterest). Thanks.
I made these today using fresh unsweetened cashew milk ( creamier than almond milk). I omitted the sugar completely as the bananas were very sweet. I used only one tablespoon coconut oil. The end result was perfection! Your video was very easy to follow.
Thank You
Awesome! yes cashew milk would add another layer of moist softness!
Thanks Richa. Will an electric mix we work to blend the mixture? I do t have a blender, but I have a Vitamix.
I used a blendtec in the video. you can use a vitamix. Works just fine. Or use a big bowl. Mash the banana really well, mix all the wet, then mix in the dry. The recipe has instructions for both a blender and a bowl.
What kind of baking powder do you use? Thanks.
I use Bob’s Red Mill Double Acting Aluminium free baking powder
These look amazing! will have to try and make them, so glad I found your blog:)