Name: Vegan Peanut Butter Swirled Chocolate Banana Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1⅓ cups all-purpose flour or sub gluten-free flour blend; 1 tbsp cornstarch; ½ cup cocoa powder; 1 tsp baking powder; 1 tsp baking soda; ½ tsp salt; 2 very ripe large bananas (mashed with fork); ⅓ cup non-dairy milk; ⅓ cup oil of choice; ½ cup organic sugar; 1 tsp vanilla extract; 1 tsp apple cider or white vinegar; ½ cup peanut butter

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These vegan peanut butter swirled chocolate banana muffins combine cocoa, ripe bananas, and a peanut butter swirl in one soft muffin. The batter is egg-free and dairy-free, and the recipe makes 12 muffins in about 35 minutes.

Use bananas with plenty of brown spots because they mash easily and bring more sweetness and moisture to the batter. If you have more ripe bananas to use, try the vegan banana chocolate chip muffins or browse these vegan muffin recipes.

Why These Chocolate Banana Muffins Work

Mashed banana supplies moisture and helps bind the egg-free batter. Cocoa powder gives the muffins their chocolate base, while cornstarch keeps the crumb tender. Baking powder, baking soda, and vinegar work together to lift the batter.

The peanut butter is warmed just enough to become fluid, then spooned onto the filled muffin cups. Swirling it at the surface keeps the peanut butter visible instead of mixing it completely into the chocolate batter.

Vegan Peanut Butter Chocolate Banana Muffin Ingredients

1 1/3 cups all-purpose flour: A gluten-free flour blend can be substituted as noted in the original recipe.
1 tablespoon cornstarch: This softens the muffin crumb.
1/2 cup cocoa powder: Use unsweetened cocoa.
1 teaspoon baking powder, 1 teaspoon baking soda, and 1/2 teaspoon salt: These provide lift and balance.
2 very ripe large bananas: Mash them thoroughly with a fork.
1/3 cup non-dairy milk and 1/3 cup neutral oil: These loosen the batter and keep the muffins moist.
1/2 cup organic sugar: This sweetens the cocoa batter.
1 teaspoon vanilla extract and 1 teaspoon apple cider or white vinegar: The vinegar reacts with the leavening.
1/2 cup peanut butter: Warm it in 15-second intervals until it is loose enough to swirl.

How to Make Vegan Peanut Butter Swirled Chocolate Banana Muffins

Preheat the oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners.
Whisk together 1 1/3 cups all-purpose flour, 1 tablespoon cornstarch, 1/2 cup cocoa powder, 1 teaspoon baking powder, 1 teaspoon baking soda, and 1/2 teaspoon salt.
In a second bowl, whisk 2 mashed ripe bananas with 1/3 cup non-dairy milk, 1/3 cup neutral oil, 1/2 cup organic sugar, 1 teaspoon vanilla extract, and 1 teaspoon apple cider or white vinegar.
Pour the banana mixture into the dry ingredients. Stir only until no dry pockets remain.
Divide the batter among the 12 muffin cups, filling each about three-quarters full.
Warm 1/2 cup peanut butter in 15-second microwave intervals until fluid. Spoon about 1 teaspoon onto each muffin and swirl it through the surface with the tip of a knife.
Bake for 20 to 25 minutes, until a toothpick inserted into the chocolate portion comes out clean. Cool the muffins in the pan briefly before moving them to a rack.

Tips for Better Vegan Chocolate Banana Muffins

Stop mixing as soon as the flour disappears. Overmixing develops more gluten and makes muffins tougher.
Use very ripe bananas. Firm yellow bananas are harder to mash and contribute less moisture.
Warm the peanut butter gradually. It needs to loosen enough to swirl, not become hot.
Test the chocolate portion with a toothpick rather than the peanut butter swirl, which stays soft.
For another chocolate and peanut butter dessert, try the vegan chocolate peanut butter crunch bars.

Vegan Muffin Variations

Replace the peanut butter with almond, cashew, or sunflower seed butter.
Use a gluten-free flour blend in place of the all-purpose flour as noted in the recipe.
Fold vegan chocolate chips into the batter for more chocolate in each muffin.
For a different peanut butter bake, make the vegan peanut butter and jelly cookies.

Storing and Freezing Vegan Banana Muffins

Store the muffins in an airtight container at room temperature for up to 4 days. They can also be refrigerated for up to 1 week.

For longer storage, freeze the cooled muffins for up to 2 months. Thaw them overnight in the refrigerator and warm individual muffins briefly in the microwave before serving.

Chocolate Peanut Butter Banana Muffin FAQs

Can I leave out the peanut butter?

Yes. The chocolate banana muffin batter can be baked without the peanut butter swirl.

How ripe should the bananas be?

Use soft bananas with plenty of brown spots. They mash smoothly and supply more sweetness and moisture than firm bananas.

Why should muffin batter stay slightly lumpy?

A few small lumps are normal. Continued mixing develops gluten, which can make the finished muffins dense and tough.

These vegan peanut butter swirled chocolate banana muffins have a soft cocoa crumb and a visible nutty swirl. For more chocolate ideas, browse the collection of vegan chocolate desserts.

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