These Easy Vegan Banana Peanut Butter Muffins are super moist, packed with peanut butter flavor, and just sweet enough to satisfy your cravings without going overboard. Not only do these muffins come together in a snap with simple ingredients you probably already have at home, but they’re also a fantastic way to use up those ripe bananas sitting on your counter. Plus, they’re egg-free and dairy-free, making them a great option if you’re catering to anyone with food allergies. They’re perfect for a quick breakfast, a snack, or even a little treat in your lunchbox. And the best part? They freeze beautifully, so you can make a big batch and have them on hand for those busy mornings when you need something yummy, fast.
Oriana’s Thoughts On The Recipe
When it comes to baking, I’m all about simplicity and flavor, especially when I need to use up those spotty bananas sitting on the counter. This Easy Vegan Banana Peanut Butter Muffin recipe is my go-to when I crave something sweet.
You don’t need eggs or dairy, making them ideal if you’re catering to someone with food allergies. And don’t worry if you have a peanut allergy, as we do; you can easily swap the regular peanut butter out for a peanut-free spread, and the results are just as delicious. Plus, they’re super moist and bursting with peanut butter flavor—what’s not to love?
Another thing I can’t help but mention is how freezer-friendly these muffins are. I often double the batch and pop some in the freezer for those hectic mornings when everyone is rushing out the door. Just grab one, and you’re good to go!
If you like this recipe, check out my Vegan Peanut Butter Banana Bread (Easy)!
What I Love About This Recipe
So Easy to Make!: This recipe couldn’t be simpler! With just a few basic ingredients, you can whip up a batch of these muffins in no time.
Egg-Free & Dairy-Free: Finding tasty, egg-free, dairy-free, vegan baked goods can be a challenge, but these muffins don’t need eggs or dairy to be incredibly moist and fluffy. They’re perfect for anyone with food allergies. If you have a peanut allergy, you can easily swap the regular peanut butter out for a peanut-free spread, and the results are just as delicious.
Tastier than Store-Bought: Let’s be honest—store-bought muffins often come loaded with unnecessary preservatives and too much sugar. These homemade muffins not only taste fresher, but they’re also made with simple, wholesome ingredients you can feel good about.
Freezer-Friendly Goodness: One of the best things about this recipe is how well these muffins freeze. Make a double batch, freeze some, and you’ll have a delicious, homemade snack ready to go whenever you need it.
Potential Cons Of The Recipe
Like all recipes, this one isn’t without its challenges.
- Peanut Butter: Peanut allergy is one of the most common food allergies, so if you have an egg and/or dairy allergy, the probability of peanut allergy is high. For example, my daughter is allergic to eggs, peanuts, and nuts (among others less common).
- Bananas: Using overly ripe bananas could make the muffins a bit too moist.
Tips To Mitigate These Cons
- Peanut Butter: If you have a peanut allergy, as we do, you can easily swap the regular peanut butter out for a peanut-free spread, and the results are just as delicious.
- Use the right bananas: To avoid overly moist muffins, use bananas that are just ripe, with some spots but not too brown.
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- All-Purpose Flour: This is the base of the muffins, giving them structure. You can substitute with whole wheat flour for a heartier muffin, though they may be denser.
- Baking Powder & Baking Soda: These leavening agents help the muffins rise, giving them a light texture. Note: Be sure your baking powder is fresh for the best results.
- Salt: A pinch of salt enhances the flavors and balances the sweetness.
- Ripe Bananas: The riper, the better! Bananas add natural sweetness and moisture, making these muffins super soft and flavorful.
- Granulated Sugar & Brown Sugar: The combination of these sugars gives a balanced sweetness and a slight molasses flavor from the brown sugar. You can reduce the sugar slightly if you prefer less sweet muffins.
- Oil: Keeps the muffins moist. I like to use vegetable oil, but melted coconut oil works well too for a hint of coconut flavor.
- Peanut Butter: The star of the show! Adds richness and that classic nutty flavor. Note: For a peanut-free option, try using peanut-free spread, almond butter, or sunflower seed butter.
- Yogurt: Adds moisture and helps with the texture, making the muffins tender. Note: Use a dairy-free yogurt to keep the recipe vegan.
- Milk: Any milk will do—soy, oat, or regular dairy milk if you’re not strictly vegan. It helps to loosen the batter for a smoother texture.
- Vanilla: Enhances the overall flavor of the muffins, giving them a sweet, aromatic touch.
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Mix Dry Ingredients
Whisk the flour, baking powder, baking soda, and salt together in a large bowl until combined.
Step 2 – Combine Wet Ingredients
In a medium mixing bowl, whisk mash the bananas, sugars, oil, peanut butter, yogurt, milk, and vanilla; mix until well combined.
Step 3 – Mix Dry and Wet Ingredients
Add wet ingredients to the dry ingredients, then whisk until combined. The batter will be thick. Cover the bowl and let the batter rest for 15 – 20 minutes.
Step 4 – Fill The Muffin Cups
Spoon the batter evenly into the muffin cups or liners , filling each one all the way to the top.
Note: This recipe makes 8 big muffins or 12 smaller ones. Decide if you want big or small muffins and line the number of cavities accordingly. For big muffins, use 1/2 cup (jumbo) cookie scoop. For small muffins, use 1/4 cup (large) cookie scoop.
Step 5 – Bake
Bake for 5 minutes at 425º F (220º C), then reduce the oven temperature to 350º F (180º C) and continue baking until golden brown and a toothpick inserted in the center comes out clean, another 15 to 20 minutes. Carefully remove muffins from the oven. Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
Drizzle muffins with melted peanut butter, if desired.
Recipe Tips
- Measure Carefully: Especially with baking, precise measurements ensure the best results. I highly recommend using a kitchen scale.
- Preheat the oven for at least 15 minutes before you start, giving it plenty of time to reach the ideal recipe temperature.
- Room-Temperature Ingredients: Ensure that all wet ingredients are at room temperature before mixing. This helps them combine more easily and evenly.
- Don’t Overmix: Once you add the dry ingredients to the wet, mix just until combined to keep the muffins tender. Overmixing can lead to tough muffins.
- Let the batter rest! When your batter is ready, cover and let it rest for 15-20 minutes. Resting the batter allows the flour to hydrate fully.
- For evenly sized muffins, consider using an ice cream scoop or measuring cup to portion out the batter into the muffin cups.
- Bake at 425º F (218º C) for 5 minutes, and then reduce the oven temperature to 350ºF (180ºC). This initial high oven temperature will help to lift up the muffin top quickly.
- Don’t open the oven door until the cake(s) has set. Leave the oven closed until the minimum time is stated in the recipe.
- Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours. The cake(s) are done when a toothpick inserted in the center comes out clean.
Food Allergy Swaps
- Peanut-Free: Replace peanut butter with peanut-free spread, sunflower seed butter, or almond butter.
- Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
- Dairy-Free: To keep the recipe vegan and dairy-free, use non-dairy milk (like soy or oat milk) and dairy-free yogurt.
Variations & Additions
- Chocolate Chip Banana Peanut Butter Muffins: Add a handful of vegan chocolate chips to the batter for an extra treat.
- Banana Nut Muffins: Mix in some chopped walnuts or pecans for a crunchy twist.
- Spiced Muffins: Add a teaspoon of cinnamon or a pinch of nutmeg for a warm, spiced flavor.
Storing and Freezing Instructions
Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week. If freezing, wrap each muffin individually in plastic wrap and place them in a zip-top bag or airtight container. They’ll keep well in the freezer for up to 3 months. When you’re ready to enjoy them, simply thaw at room temperature or microwave for a quick warm-up.
Frequently Asked Questions
Yes, you can use frozen bananas. Just thaw them completely and drain off any excess liquid before mashing.
Absolutely! Just swap the all-purpose flour for a gluten-free baking flour blend. Ensure it includes xanthan gum for better texture.
You can substitute the oil with applesauce or additional yogurt, though the texture and taste may differ slightly.
Definitely! Chocolate chips, nuts, or even dried fruit can be great additions. Just be sure not to overload the batter, as it might affect the baking time.
More Egg-Free, Dairy-Free, Vegan Muffin Recipes You’ll Love!
- Vegan Peanut Butter Banana Bread (Easy)
- Easy Vegan Raspberry Muffins (no eggs – no dairy)
- Simple Vegan Zucchini Muffins
- Bakery-Style Vegan Double Chocolate Muffins
- Easy Peach Muffins (No Eggs – No Dairy)
- Healthy Easy Banana Muffins (No Eggs, Dairy or Sugar)
- Browse more recipes…
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Recipe Card 📖
Easy Vegan Banana Peanut Butter Muffins
Equipment
Ingredients
- 2 cups (280 g) all-purpose flour
- 3 teaspoons (12 g) baking powder
- 1/2 teaspoon (3 g) baking soda
- 1 teaspoon (4 g) salt
- 1 cup mashed ripe bananas (240 g approx – about 2 – 3 bananas)
- 1/2 cup (100 g) granulated sugar
- 1/4 cup (50 g) brown sugar
- 1/3 cup (80 ml) neutral-tasting oil (such as vegetable, canola, or avocado oil)
- ½ cup (125 g) peanut butter ( see notes for peanut-free option)
- ¼ cup (60 g) plain regular yogurt (dairy or plant-based will work)
- 1/3 cup (80 ml) milk (dairy or plant-based will work)
- 1 teaspoon (5 ml) pure vanilla extract
Important
Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!
Instructions
- Preheat the oven to 425º F (220º C). Spray the muffin pan cavities with nonstick spray or line them with cupcake liners.Note: This recipe makes 8 big muffins or 12 smaller one. Decide if you want big or small muffins and line the number of cavities accordingly.
- Whisk the flour, baking powder, baking soda, and salt together in a large bowl until combined.
- In a medium mixing bowl, whisk mash the bananas, sugars, oil, peanut butter, yogurt, milk, and vanilla; mix until well combined.
- Add wet ingredients to the dry ingredients, then whisk until combined. The batter will be thick. Cover the bowl and let the batter rest for 15 – 20 minutes.
- Spoon the batter evenly into the muffin cups or liners, filling each one all the way to the top.Note: For big muffins, use 1/2 cup (jumbo) cookie scoop. For small muffins, use 1/4 cup (large) cookie scoop.
- Bake for 5 minutes, then reduce the oven temperature to 350º F (180º C) and continue baking until golden brown and a toothpick inserted in the center comes out clean, another 15 to 20 minutes. Carefully remove muffins from the oven. Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
- Peanut-Free: Replace peanut butter with peanut-free spread, sunflower seed butter, or almond butter.
- Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
- Dairy-Free: To keep the recipe vegan and dairy-free, use non-dairy milk (like soy or oat milk) and dairy-free yogurt.
- Measure Carefully: Especially with baking, precise measurements ensure the best results. I highly recommend using a kitchen scale.
- Preheat the oven for at least 15 minutes before you start, giving it plenty of time to reach the ideal recipe temperature.
- Room-Temperature Ingredients: Ensure that all wet ingredients are at room temperature before mixing. This helps them combine more easily and evenly.
- Don’t Overmix: Once you add the dry ingredients to the wet, mix just until combined to keep the muffins tender. Overmixing can lead to tough muffins.
- Let the batter rest! When your batter is ready, cover and let it rest for 15-20 minutes. Resting the batter allows the flour to hydrate fully.
- For evenly sized muffins, consider using an ice cream scoop or measuring cup to portion out the batter into the muffin cups.
- Bake at 425º F (218º C) for 5 minutes, and then reduce the oven temperature to 350ºF (180ºC). This initial high oven temperature will help to lift up the muffin top quickly.
- Don’t open the oven door until the cake(s) has set. Leave the oven closed until the minimum time is stated in the recipe.
- Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours. The cake(s) are done when a toothpick inserted in the center comes out clean.
- Chocolate Chip Banana Peanut Butter Muffins: Add a handful of vegan chocolate chips to the batter for an extra treat.
- Banana Nut Muffins: Mix in some chopped walnuts or pecans for a crunchy twist.
- Spiced Muffins: Add a teaspoon of cinnamon or a pinch of nutmeg for a warm, spiced flavor.
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
