Vegan Chocolate Banana Peanut Butter Muffins | No Oil
These vegan chocolate banana peanut butter muffins are soft, fudgy and rich without any added oil. Mashed banana and smooth peanut butter keep the oat flour crumb moist, while cocoa powder, coffee and chocolate chips make them deeply chocolatey. Use certified gluten-free oat flour if needed.
Dietary note: For a vegan result, choose chocolate and chocolate chips labelled vegan and dairy-free. Product ingredients vary.
Ingredients
- 120 g (1⅓) cups oat flour (Use certified gluten-free oat flour if needed)
- 45 g (1/2) cup cocoa powder
- 65 g (1/3) cup Superfine (granulated) sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon instant coffee or espresso powder optional
- 160 g (2/3) cup mashed ripe banana
- 50 g (3 tbsp) smooth peanut butter
- 180 ml (3/4 cup) oat milk (or any plant milk)
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla extract
- 85 g (1/2 cup) chocolate chips
- extra chocolate chips for the tops optional
Instructions
- Preheat oven to 425°F (220°C). Line 6 muffin cups.
- In a bowl, whisk mashed banana, peanut butter, oat milk, vinegar and vanilla until smooth.
- Sift in oat flour, cocoa, sugar, baking powder, baking soda, salt and coffee powder.
- Mix just until combined. Batter should be thick but spoonable. If it feels too stiff, add 1 tbsp plant milk.
- Rest batter for 10 minutes.
- Fold in chocolate chips.
- Fill muffin cups almost to the top. Add extra chocolate chips on top.
- Bake at 425°F (220°C) for 5 minutes. Without opening the oven, reduce to 350°F (180°C) and bake 15-17 minutes more.
- Cool 15-20 minutes before eating, because oat flour muffins firm up as they cool.