Description
Flourless Vegan Peanut Butter Muffins ready in 30 minutes with only 8 ingredients. These Peanut Butter Banana Muffins are super moist, filled with melty chocolate chips and make the perfect healthy dessert or snack!
Ingredients
Scale
- 2 tbsp chia seeds
- 2 medium size bananas
- 2 tsp vanilla extract
- 1 cup all natural peanut butter (stirred well without any excess oil)
- 1/3 cup maple syrup
- 2 tbsp tapioca starch
- 1/2 tbsp baking powder
- 1/2 tsp sea salt
- 1/2 cup chocolate chips + extra for sprinkling on top
Instructions
- Preheat oven to 375F. Line a muffin pan with 12 muffin cups.
- Mix the chia seeds in a small bowl with 6 tbsp of water. Stir and leave to sit for 5 minutes until the mixture turns into a thick “eggy” consistency.
- Add the chia eggs and the remaining ingredients (except for the chocolate chips) to a large bowl or blender. Either mix in a large bowl with an immersion (stick) blender or blend in the blender (about 5-6 pulses) until creamy smooth.
- Stir in the chocolate chips.
- Scoop (I use an ice cream scoop – see photo) one scoop of muffin batter into each muffin cup. There should be about 3 tbsp of muffin batter in each muffin cup. Sprinkle with chocolate chips.
- Bake at 375F for 19-22 minutes until fluffy and cooked through. Leave to cool for 10 minutes in the pan before placing muffins on a cooling rack for 15 minutes to fully cool.
Notes
1) Make sure that your all natural peanut butter is stirred really well and not oily. I use the Kirkland (Costco) brand but any all natural peanut butter will work.
2) Leave the muffins to fully cool before removing them from the muffins cups.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Dessert
- Cuisine: Flourless Vegan Peanut Butter Muffins