Vegan Peanut Butter Banana Muffins

These muffins are a match-made-in-heaven combination of Peanut Butter and Banana and they create a delicious moist muffin which is Vegan friendly, refined sugar-free and uses wholemeal and spelt flour.

Vegan Peanut Butter Banana Muffins

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As with many banana bread or banana based recipes this one happened due to a number of lingering and browning bananas on my kitchen counter, so what better way to use them up than to make some banana bread. Banana bread is one of my favourite things to bake and its so simple and tasty and there are so many different flavour combinations that work perfectly. To name a few of my favourites, gingerbread banana bread, double chocolate banana bread and simply just banana bread but there are many ways you can make banana bread including my favourite which is using a base of dates to create a moist bread.

 

This time around though I really fancied peanut butter and banana and so far haven’t managed to create a Peanut Butter Banana Bread until I put my mind to it now. Many banana bread recipes call for a lot of refined sugar which I don’t feel is necessary as surely banana’s are sweet enough. So I opted to create a recipe that didn’t call for a load of refined sugar and instead I used an unrefined sweetener; maple syrup. Also as with the majority of my baking I made these vegan and healthier with wholemeal and spelt flour, oil-free and reduced the fat content by using apple-sauce instead. They turned out perfectly fine with all of these adaptions but maybe if you’re not used to healthier alternatives of the ‘real’ thing then you might struggle at first but I urge you to try it out for yourself before you make any judgements, but if you do make these and decided you would still prefer a slightly different texture and taste then perhaps try using a neutral oil or coconut oil instead of making them reduced fat with the apple sauce, you could use eggs instead of vegan flax eggs and you could use plain flour instead of wholemeal or try a mixture of both for a lighter bread.

I personally like to keep my baking as healthy and nutritious as I possibly can and I am always looking at ways to create a healthier alternative of my classic favourite dishes as I have such a sweet tooth and would 100% always rather having dessert over starter and if it were acceptable I’d rather skip straight to dessert and forget a savoury main… but that’s probably not acceptable so I’ll stick with balance for now!

Back to the cupcakes/muffins/mini loaves! I love making my quick-breads into cute little individual muffins/cupcakes/mini loaves as I feel they look better, give better portion control and can be neatly given to friends and family without the hassle of slicing a whole loaf into individual slices and making extra crumbs! These particular ones I made into cupcakes and loaves purely because I didn’t have enough cupcake cases so I had to use my mini loaf cases which is fine because they look soo cute! I love anything that is mini, especially mini loaves, and again portion controlling. Unless you’re my partner and eating 3 straight from the oven is portion controlling (notice there is 7 and not 8 photographed!) because they’re cute and mini, but it just goes to show that healthy can taste good. And they still taste great a few days after they’ve been left out at room temperature in an airtight container, that peanut buttery banana goodness shines through!

I hope you enjoy this recipe and if you give it a go, leave a comment and let me know or post a picture in  @untaintedtastesinstagram or  facebook and use #untaintedtastes and tag me @untaintedtastes as I’d love to see them 🙂 xo


Vegan Peanut Butter Banana Muffins
 
Prep time
Cook time
Total time
 
Recipe type: vegan
Cuisine: dessert, snacks
Serves: Approx. 8-10
Ingredients
  • ⅓ cup apple sauce or melted coconut oil
  • ½ cup maple syrup
  • 2 flax eggs
  • 2 large ripe mashed bananas
  • ½ cup creamy smooth peanut butter
  • ¼ cup almond milk
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • 1 cup wholemeal flour
  • ¾ cup spelt flour
Instructions
  1. Pre-heat oven to 165C/325F/Gas Mark 3. Set aside cupcake/muffin/mini loaf tins (approx. 8-10).
  2. Beat together the apple sauce, maple syrup and flax eggs, then whisk in the milk, mashed bananas, peanut butter and vanilla.
  3. Combine your dry ingredients; baking soda, salt and flour together and then add to the wet ingredients, stir in well with a spoon until fully incorporated.
  4. Spoon the batter into your chosen tins, fill ¾ full and then bake for approx. 20 minutes, until a toothpick comes out clean.
  5. Remove from the oven, let cool on a cooling rack before removing from the tins.

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