Vegan Peanut Butter Chocolate Chip Muffins

Name: Vegan Peanut Butter Chocolate Chip Muffins
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: Peanut Butter Muffins
Ingredients: 1 large ripe banana (mashed); 180g granulated sugar; 240ml soy milk; 100g smooth peanut butter; 2.5 teaspoons apple cider vinegar; 75ml vegetable oil; 1 teaspoon vanilla extract; 275g all-purpose flour; 1 Tablespoon baking powder; 1 teaspoon salt; 100g vegan chocolate chips

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Soft & Delicious Bakes

What I love about these vegan peanut butter muffins is the texture. They are unbelievably softy and fluffy and the chocolate chips make them even tastier.

Also check out my vegan peanut butter mug cake for more PB inspiration.

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Ingredients For This Recipe

An aerial shot of the ingredients needed to make vegan peanut butter muffins.

Large ripe banana - ripe bananas give vegan muffins a great texture as an egg replacer
Granulated sugar
Soy milk
Smooth peanut butter - don't use crunchy peanut butter for this recipe
Apple cider vinegar
Vegetable oil
Vanilla extract
All-purpose flour
Baking powder
Salt
Vegan chocolate chips

A whole muffin led on its side. Golden brown.

How To Make Peanut Butter Muffins

Step By Step Instructions

For the full method and ingredient amounts, please refer to the recipe card at the bottom of this post.

STEP ONE

Line a two muffin trays with cupcake liners.

STEP TWO

Add the banana, sugar, soy milk, peanut butter, vinegar, oil and vanilla to a bowl. Whisk.

The wet ingredients for the vegan peanut butter muffins in a glass mixing bowl.

STEP THREE

Fold in the flour, baking powder and salt.

The batter now has the dry ingredients folded in, other than the chocolate chips.

STEP FOUR

Then fold in the chocolate chips. Bake the muffins.

The chocolate chips have also been added.

STEP FIVE

Let them cool. Serve them with melted peanut butter.

A zoomed in shot of two golden brown, vegan peanut butter muffins in the tray.

Tips For Making Vegan Muffin

Don't over mix the batter

This will result in you having dense muffins instead of them being light and fluffy due the gluten becoming stronger and more activated. Gently fold the dry ingredients into the wet and you will have a delicious outcome.

Place firm peanut butter in the microwave

Natural peanut butter can be quite tough. If this is the case for you, place it in the microwave for 15 second intervals, stirring in between.

Two peanut butter muffins on a white plate. The chocolate chips stand out. One of the muffins is cut in half.

Customise This Recipe

Leave out the chocolate chips. If you want muffins that are purely peanut butter, don't add any chocolate.
Drizzle extra peanut butter on top. Sometimes I like to melt peanut butter to dip the tops of my muffins in.

Frequently Asked Questions

Why are my muffins dense and not fluffy?

Adding too much leavening (baking powder/baking soda) to the muffin batter will cause them to rise and the quickly collapse, causing the dense texture.

Can these muffins be frozen?

Yes! Store them in a freezer bag for up to three months.

How To Store My Vegan Muffins

Store these muffins in the fridge for 2 days or at room temperature for 1 day. Store in an airtight container or cover with plastic wrap.

The muffin that is cut in half on a white plate. You can see the insides. It is fluffy and there are lots of chocolate chips.

More Vegan Muffin Recipes

Pistachio Blueberry Muffins

Cinnamon Sugar Banana Muffins