Go Back
+ servings
Completed muffins piled on a wooden board

Vegan Peanut Butter and Banana Breakfast Muffins (Gluten Free option)

Moist, fluffy, and rich with creamy peanut butter and sweet banana flavor, these muffins will quickly become your new go-to breakfast treat!
Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Course Breakfast, Lunch Box, Snack
Servings 12 muffins

Ingredients
  

  • 2 tbsp ground flaxseed + 5 tbsp water see notes if you do not want to use a flax egg
  • 3 mashed bananas don't worry about specific measurements here, these are forgiving
  • ½ cup + 2 tbsp smooth peanut butter see notes
  • 2 tbsp neutral oil see notes if you want to make these oil-free
  • ¼ cup maple syrup
  • 1 tsp apple cider vinegar
  • 2 tsp vanilla extract
  • ¼ cup granulated sugar *if you want a refined sugar free option, this links to my favorite sweetener, you can substitute it 1:1 in place of regular granulated sugar
  • cups gluten free flour can sub all-purpose if desired. This links to my favorite store bought gluten free flour blend that works best with all of my recipes, or see "Ingredients Needed" section for further info.
  • tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 heaping tsp cinnamon
  • optional mix-ins - chocolate chips, nuts, raisins, peanut butter chips, etc.

Instructions
 

  • Preheat your oven to 375°F and line a muffin tin with cupcake liners.
  • Start by making your flax eggs by combining the ground flaxseed with water and let it sit for a few minutes until it turns into a gel consistency.
  • In a large bowl, mash up your bananas.  Add in flax eggs, peanut butter, neutral oil, apple cider vinegar, and vanilla extract until combined.  Then add in the granulated sugar and mix again.
  • Add in the flour, baking powder, baking soda, salt, and cinnamon, and mix together.  If you want to add chocolate chips or nuts, add them in as well.
  • Spoon the batter evenly into the lined muffin tin.  They will fill nearly to the top.  Put in the oven for 18-22 minutes, my sweet spot is just under 20.
  • When they are out let them rest in the pan for a few minutes before removing.
  • Eat and enjoy!

Notes

  • Ground flaxseed + water – this is for flax eggs.  If you don’t have ground flaxseed on hand, the muffins will work without the eggs, but they will be more dense rather than fluffy.Bananas – 3 bananas work perfectly here, don’t worry about specific measurements, the recipe is forgiving.
  • Smooth peanut butter – important note here – in all of my peanut butter based recipes I use Skippy since I find it’s the most accessible for people to get at their local markets.  If you are using a neutral peanut butter, you may need to adjust the moisture a bit.  Make sure to check the photos to stay close to the consistency I used.
  • Neutral oil – any will work here, I tend to use grapeseed.  If you want the muffins to be oil free you can skip this step, but just this little bit of oil goes a long way in keeping the muffins moist.  I haven’t tried swapping out with applesauce, but I bet that would work well.
  • Apple cider vinegar – this can be substituted for lemon juice or white vinegar.  This will not impact the flavor at all, it just helps interact with the baking soda to give the muffin that beautiful high rise top.
  • Granulated sugar – I use ¼ cup here, which is 4 tbsps, but if you prefer a sweeter muffin I’d suggest using 6 tbsp.  You can also substitute for coconut sugar, but I personally don’t like the flavor of peanut butter with coconut sugar or brown sugar.  That’s just me though!
 

NUTRITION INFO

Total amount: 12 muffins
Serving size: 1 muffin
Per serving amounts:
  • Calories - 246
  • Grams of fat - 10.7
  • Grams of carbs - 31.4
  • Grams of protein - 7.5
Keyword banana, banana muffins, banana peanut butter, breakfast muffins, gluten free, muffins, peanut butter, peanut butter banana, peanut butter manana muffins, peanut butter muffins, vegan
Tried this recipe?Let us know how it was!