Easy vegan banana chocolate muffins with peanut butter
By Meera Sodha
Published on 28 March 2022
These vegan banana chocolate muffins by Meera Sodha are guaranteed crowd-pleasers. They're a popular addition to Saturday breakfast, Sunday brunch or just as a warming treat on a rainy Tuesday afternoon.Time and servings
40 minsTotal time
40 minsPrep time
Ingredients
- 2 small bananas, peeled, to get 175g flesh
- 75 ml of light olive oil
- 300 ml of whole oat milk
- 1 tbsp of white wine vinegar
- 250 g of plain flour
- 250 g of soft light brown sugar
- 50 g of cocoa powder
- 2 tsp of baking powder
- 0.5 tsp of bicarbonate of soda
- 1 tsp of ground cinnamon
- 0.5 tsp of fine sea salt
- 75 g of non-dairy spread
- 150 g of icing cugar
- 225 g of smooth peanut butter (ideally unsalted)
Method
Step 1
Line a muffin tin with cases and pre-heat the oven to 200ºC/180ºC fan/gas mark 6. Break the bananas into a large bowl and mash to a paste with a fork. To the paste add the olive oil, 150ml oat milk and vinegar. Mix well.Step 2
In another bowl add the flour, sugar, cocoa powder, baking powder, bicarbonate of soda, cinnamon, and 1⁄4tsp salt.Step 3
Whisk to mix then slowly pour the wet ingredients into the dry and mix very lightly, so the wet and the dry are just combined.Step 4
Divide the batter evenly between the 12 cases. Place in the oven for 20-25 minutes or until a skewer comes out clean. Take the muffins out of the tin and leave to cool.Step 5
While the muffins are baking, make the icing. In a large bowl, cream together the spread and icing sugar, then beat until light and fluffy (an electric whisk would make this easier). Add the peanut butter and stir to combine. It will probably go very stiff, so add a little of the remaining oat milk, 1tbsp at a time, to loosen it slightly. Taste, and add 1⁄4tsp salt if your peanut butter is unsalted.Step 6
When the muffins have cooled completely, spread the icing evenly over each one.