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.
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Ingredients For This Recipe
- Large ripe banana - ripe bananas give vegan muffins a great texture as an egg replacer. I also used them inside my vegan cinnamon sugar banana muffins.
- 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
- Vegan chocolate chips
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.
Line a two muffin trays with cupcake liners.
Add the banana, sugar, soy milk, peanut butter, vinegar, oil and vanilla to a bowl. Whisk.
Fold in the flour, baking powder and salt.
Then fold in the chocolate chips. Bake the muffins.
Let them cool. Serve them with melted peanut butter.
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.
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
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.
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.
More Vegan Muffin Recipes
Vegan Peanut Butter Chocolate Chip Muffins
For The Muffins:
- 1 large ripe banana mashed
- 180 g granulated sugar
- 240 ml soy milk
- 100 g smooth peanut butter
- 2.5 teaspoons apple cider vinegar
- 75 ml vegetable oil
- 1 teaspoon vanilla extract
- 275 g all-purpose flour
- 1 Tablespoon baking powder
- 1 teaspoon salt
- 100 g vegan chocolate chips
- Preheat your oven to 200 Celsius (390F).
- Line two 6-hole muffin trays with cupcake liners.
- Grease all 12 liners with a drop of oil. Set aside.
Make the muffin batter:
- Add the mashed banana, sugar, soy milk, peanut butter, vinegar, oil and vanilla extract to a large mixing bowl. Whisk well.
- Gradually fold in the flour to the mixture, then fold in the baking powder and salt. Don't mix. Make sure that there are no remaining pockets of flour.
- Finally fold in your vegan chocolate chips.
- Pour the muffin batter equally into the 12 cupcake liners.
Bake the muffins:
- Place the muffin trays into the centre of the preheated oven. Bake for 20 minutes until golden brown. A skewer should come out completely clean. Every oven is different so they may take 25 minutes to bake.
- Allow the muffins to cool in the trays for 10-15 minutes then transfer them to a cooling rack to cool fully.