Muffins were meant for weekends, especially these Peanut Butter Banana Muffins. When they're so easy to make, you can bake a batch in the quiet of an early Saturday morning and be enjoying them with your first cup of coffee. Vegan baking doesn't get any easier or more delicious!
Peanut butter and bananas are a classic combination and in this recipe, their flavors are mild, not overpowering. These two ingredients are also the perfect combination to use for vegan baking. Peanut butter replaces dairy butter and bananas are the perfect, natural binder to replace eggs. Using chunky peanut butter adds subtle texture, but if you want even more to delight your taste buds, feel free to add a cup of chocolate chips while no one's looking, we won't tell. Perfect plain or toasted and slathered with a little vegan cream cheese, these muffins are worth waking up for…see for yourself. And for a peanut-free option, try sunflower seed butter.
Preheat the oven to 375ºF. Line 12 muffin cups with cupcake liners. Place rack in the center of the oven.
Peel bananas and mash them in a medium bowl. Stir in peanut butter, yogurt, syrup, brown sugar, vanilla, and lemon juice. Set aside.
In a large bowl, whisk together the flour, oats, cinnamon, baking powder, baking soda, and salt. Once the dry ingredients are combined, add the chopped dates and toss to coat, separating the pieces with your fingers.
Make a well in the center of the dry ingredients and pour in the wet ingredients. Use a large spatula to incorporate the dry ingredients into the liquids by pushing them from the side of the bowl toward the center. Do not over mix as it will result in tough, chewy muffins. Letting a few streaks of flour remain after mixing is better than mixing the batter too much.
Use a portion scoop, serving spoon, or ladle to evenly fill up the prepared muffin pans. Bake for about 25 minutes or until the tops of the muffins just firm on top. Remove from the oven and place on a rack to cool.
Preheat the oven to 375ºF. Line 12 muffin cups with cupcake liners. Place rack in the center of the oven.
Peel bananas and mash them in a medium bowl. Stir in peanut butter, yogurt, syrup, brown sugar, vanilla, and lemon juice. Set aside.
In a large bowl, whisk together the flour, oats, cinnamon, baking powder, baking soda, and salt. Once the dry ingredients are combined, add the chopped dates and toss to coat, separating the pieces with your fingers.
Make a well in the center of the dry ingredients and pour in the wet ingredients. Use a large spatula to incorporate the dry ingredients into the liquids by pushing them from the side of the bowl toward the center. Do not over mix as it will result in tough, chewy muffins. Letting a few streaks of flour remain after mixing is better than mixing the batter too much.
Use a portion scoop, serving spoon, or ladle to evenly fill up the prepared muffin pans. Bake for about 25 minutes or until the tops of the muffins just firm on top. Remove from the oven and place on a rack to cool.
