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Flourless & Fudgy Peanut Butter & Banana Vegan Muffins
- Serves 10 muffins
- 25 Minutes
- Dessert
- Vegan, Gluten-Free, Oil-Free
- 145 Calories
Flourless Peanut Butter & Banana Vegan Muffins Overview
Do you have a sweet tooth but looking for ways to make your dessert healthier? Then this Flourless & Fudgy Peanut Butter & Banana Vegan Muffins recipe may be just the right fit for you!
This vegan banana muffin recipe’s main ingredient is… chickpeas! It may sound strange and unexpected unless you have already tried our Chocolate & Peanut Butter Truffles. If you did, you know by now how well chickpeas go along with peanut butter (not that there is a lack of food that goes well with peanut butter ;).
These vegan banana muffins are so delicious and fudgy, that it’s hard to believe this is a guilt-free healthy dessert. Made with chickpeas, oats, peanut butter, and banana as the main ingredient, they are gluten-free and highly nutritious. One mouth-watering muffin will give you around half the daily value of manganese, as well as a big portion of riboflavin (vitamin B2) and vitamin E.
It won’t take much time, effort, or skill to make these flourless vegan banana muffins. Only mix all the ingredients together in a blender, pour the batter into the muffin tins and bake for up to 20 minutes. And voila, your sweet fudgy muffins are ready to enjoy.
Feel free to add any of your favorite muffin ingredients or toppings into this recipe – blueberries, chocolate, seeds, nuts, or anything else, really. Enjoy them once cooled down or store for up to 2-3 days in the fidge (or longer in the freezer, but they probably won’t last too long anyway).
How to Serve Flourless Peanut Butter & Banana Vegan Muffins
Enjoy these Flourless & Fudgy Peanut Butter & Banana Vegan Muffins plain or with your favorite toppings. They may be nutritious and healthier version of a popular dessert, but they are nonetheless addictive and caloric. Beware of that 😉
Flourless & Fudgy Peanut Butter & Banana Vegan Muffins
These Flourless Peanut Butter & Banana Vegan Muffins are a healthier, more nutritious version of a popular dessert recipe, made with chickpeas.
Servings: 10 muffins
Calories: 145kcal
Equipment
- Muffin Tin
- Food Processor/Immersion Blender
Ingredients
- 1 banana
- ½ cup fine oats
- ½ cup peanut butter
- 1 ½ cup cooked chickpeas or 1 can drained and rinsed
- 2 tsp vanilla extract
- ⅛ tsp baking soda
- ¾ tsp baking powder
- ¼ tsp sea salt
- ¼ cup maple/agave syrup
Optional extras:
- chocolate chips
- blueberries
- almonds/walnuts/hazelnuts
- pumpkin seeds
Instructions
- Mix all ingredients except extras in a food processor or with an immersion blender.
- Mix any extras you choose to have in your muffins.
- Grease muffin tray with oil or layer with muffin liners.
- Place muffin butter into the tins to fill around 3/4 of the tin to give the dough space to raise.
- Heat up the oven to 175 °C (350 °F) and bake muffins until lightly golden for 15-20 mins.
- Remove the tin from the oven and let cool down for a couple of minutes before fetching the muffins.
- Enjoy right away or store refrigerated for up to 4 days.
Nutrition Facts:
Nutrition facts below per 1 muffin:
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