Vegan Peanut Butter Banana Muffins

These vegan peanut butter banana muffins are soft, fluffy, and packed with rich peanut butter flavor and sweet, ripe bananas. Made with simple pantry ingredients and completely dairy and egg-free, they're perfect for breakfast, snacking or meal prep throughout the week.

I love to make a double batch of these and then stick them in the freezer. I also like to forget about them and surprise myself by finding them again! -Jane

Muffins are the best because I love any excuse to eat something sweet first thing in the morning!

These ones are especially spectacular. Creamy peanut butter mixes in perfectly with mashed banana, resulting in a legit, moist muffin.

If you like banana and peanut butter as much as I do, you'll also want to check out my vegan peanut butter banana cupcakes. Thank me later!

Jump to:

• ingredients you'll need
• why you'll love these muffins
• recipe tips
• choosing the best peanut butter
• how to mash bananas properly
• Vegan Peanut Butter Banana Muffins
• More Vegan peanut butter treats
• more vegan muffin recipes

ingredients you'll need

Here is everything required to make this simple recipe:

• mashed banana adds natural sweetness, moisture, and acts as a binder.
• creamy peanut butter provides rich nutty flavor, adds healthy fats, and contributes to a moist, dense bakery-style texture.
• light brown sugar adds sweetness while also helping create soft, moist muffins.
• maple syrup brings additional natural sweetness and adds subtle caramel-like flavor.
• canola oil keeps the muffins moist and tender while helping create a soft crumb.
• nondairy milk adds moisture and helps bring the batter together.
• vanilla extract enhances the sweetness and rounds out the flavors of the banana and peanut butter.
• baking powder helps the muffins rise and creates a lighter, fluffier texture.
• baking soda reacts with the acidic ingredients and helps provide additional lift while improving texture.
• ground cinnamon adds warmth and cozy spice.
• salt balances the sweetness and enhances the nutty, rich flavors.
• all-purpose flour provides structure and stability so the muffins hold their shape while staying soft.
• chopped salted peanuts add crunchy texture on top while boosting peanut flavor and creating a bakery-style finish with a sweet-salty contrast.

why you'll love these muffins

• Soft and fluffy texture: These muffins bake up perfectly tender and moist with a soft bakery-style crumb.
• Perfect flavor combination: Rich peanut butter and naturally sweet banana make the perfect pair!
• Completely vegan: Made without dairy or eggs, but still incredibly soft, flavorful, and satisfying.
• Great way to use ripe bananas: Perfect for using up overripe bananas instead of letting them go to waste.
• Easy to make: Simple pantry ingredients and minimal prep make this a great beginner-friendly baking recipe.
• Perfect for breakfast or snacks: Great for meal prep, grab-and-go breakfasts, afternoon snacks, or lunchboxes.
• Freezer-friendly: Make a batch now and save extras for quick breakfasts or snacks later.

recipe tips

1. Use very ripe bananas: The darker and softer the bananas, the sweeter they'll be and the more banana flavor your muffins will have.
2. Don't over-mix the batter: Mix just until the flour disappears. Over-mixing can make the muffins dense instead of light and tender.
3. Use creamy peanut butter for best texture: Smooth peanut butter blends more evenly into the batter and helps create a softer crumb.
4. Measure mashed banana properly: Too much banana can make muffins heavy or gummy, so measure after mashing rather than guessing by number of bananas.
5. Fill muffin liners evenly: Fill each about ¾ full so they bake evenly and rise consistently.
6. Want extra peanut butter flavor? Add a few extra peanut butter swirls on top before baking for a richer flavor and bakery-style look.
7. Let them cool before removing: Allow muffins to cool in the pan for a few minutes so they set properly and don't fall apart while warm.

choosing the best peanut butter

The type of peanut butter you use can make a big difference in both the texture and flavor of these vegan peanut butter banana muffins.

Creamy peanut butter is usually the best option because it blends smoothly into the batter and helps create soft, tender muffins with a rich, consistent peanut butter flavor.

If you're using natural peanut butter, make sure to stir it really well before measuring since the oil tends to separate. Natural varieties can work great, but if they're too oily or too dry, they can affect the texture of the muffins.

For the most reliable results, choose a smooth peanut butter with a pourable but thick consistency and avoid overly chunky varieties unless you want extra texture throughout the muffins.

frequently asked questions

how to mash bananas properly

Mashing bananas is necessary in many banana-forward baked goods!

For the best texture and flavor, use very ripe bananas with plenty of brown spots on the peel. Overripe bananas are naturally sweeter, softer, and much easier to mash, which helps create moist, flavorful muffins without needing extra sweetener.

To mash, peel the bananas and place them in a bowl, then use a fork or potato masher to break them down until mostly smooth. A few small lumps are perfectly fine, but try to avoid large chunks since they can create uneven texture in the batter.

For the most accurate results, measure the banana after mashing rather than estimating by the number of bananas, since sizes can vary quite a bit.

recipe variations

Here are a few fun ways you can mix up this recipe:

1. chocolate chip peanut butter banana muffins: Fold vegan chocolate chips into the batter for a sweeter, dessert-style version.
2. double peanut butter muffins: Add extra peanut butter swirls on top before baking for even richer peanut flavor in every bite.
3. banana nut muffins: Swap the chopped peanuts for walnuts or pecans for a slightly different crunchy topping.
4. protein-packed muffins: Add a scoop of your favorite vegan protein powder for a more filling breakfast or post-workout snack.
5. peanut butter jelly muffins: Add a spoonful of strawberry or raspberry jam in the center of each muffin before baking for a fun PB&J-inspired twist.
6. oatmeal banana muffins: Replace part of the flour with rolled oats for extra texture and a heartier breakfast-style muffin.
7. cinnamon streusel muffins: Top with a simple vegan cinnamon sugar crumble for a bakery-style finish.
8. chocolate banana muffins: Add cocoa powder to the batter for a chocolate-peanut butter-banana combination.
9. nut-free version: Swap peanut butter for sunflower seed butter and skip the peanut topping for an allergy-friendly option.

storage

Room temperature: Store the muffins in an airtight container for up to 3 days. Keep them in a cool, dry place to maintain their soft texture.

Refrigerator: For longer storage, keep them in an airtight container in the fridge for up to 5-6 days. Let them come to room temperature or warm slightly before serving for the best texture.

Freezer: Once completely cooled, place muffins in a freezer-safe bag or airtight container and freeze for up to 1 month.

To reheat: Warm in the microwave for 15-20 seconds or heat in the oven for a few minutes to bring back their fresh-baked softness.

Make-ahead option: Bake a batch ahead of time and freeze individually for easy grab-and-go breakfasts or snacks throughout the week.

Best freshness tip: Line the storage container with a paper towel to absorb excess moisture and help prevent the muffins from becoming soggy.

If you make this recipe please tag @censoredbaker on Instagram!

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