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These heavenly Vegan Peanut Butter Swirled Chocolate Banana Muffins are definitely worth indulging anytime of the day! Healthy, delicious, so moist and full of peanut butter, chocolate and banana flavor!
This trio of ingredients is like the best, especially when it comes to muffins that kind of taste like chocolate cake! And who can resist peanut butter swirls?
(You can leave the peanut butter out of the equation, but we were feeling the trio and we were so happy with the outcome!)
What is our obsession when it comes to muffins? 🙂
Besides, your own individual-sized quick breads, they can also be filled with a variety of tasty add-ins, such as fruits, oats, nuts or chocolate chips. You can even swirl or stuff them with a vegan cheesecake filling or peanut butter!
Muffin batter is normally beaten together with a few multiple strokes to combine, no over-mixing is best. The batter will remain a little lumpy. Not like a cake batter. This makes for a more dense baked good.
These Vegan Peanut Butter Swirled Chocolate Banana Muffins are acceptable to eat for breakfast, brunch, snacking and freezing.
These will freeze well for up to 2 months. Thaw overnight in the fridge. You can warm up in the microwave for a few seconds before serving.
Vegan Peanut Butter Swirled Chocolate Banana Muffins
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 get melty by using microwave in 15 second increments until melty texture enough to dollop on muffins and swirl around.
Instructions
Vegan Peanut Butter Swirled Chocolate Banana Muffins
- Preheat the oven to 350° F (175° C). Line a muffin tin with 12 paper liners.
- Whisk together the flour, cornstarch, cocoa, baking powder, baking soda and salt in a bowl and set aside.
- Add mashed bananas, non-dairy milk, oil, sugar, vanilla extract and vinegar and whisk together well to combine.
- Pour this mixture into the flour mixture and stir until just combined.
- Divide batter among the muffin cups, filling each about ¾ full.
- Place a teaspoon of melty peanut butter on top and swirl with tip of knife to get a peanut butter swirl effect.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes.
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