Eggless Banana PB Muffins

Aryane @ Valises & Gourmandises
Perfectly moist and filling muffins to get your day started on the right foot.
5 from 1 vote
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Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Breakfast, Snacks
Cuisine healthy, vegan, vegetarian
Servings 12


  • 1 ½ cup whole wheat flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3 big ripe organic bananas mashed
  • 1/2 cup plain yogurt vegan
  • 1 teaspoon baking soda
  • 1 “flax egg” 1 tablespoon ground flaxseed + 2 tablespoon water
  • 1/3 cup raw sugar
  • 1/4 cup coconut oil liquid (a little more than 2 tablespoon solid, melted)
  • 1 teaspoon vanilla
  • 1/3 cup vegan peanut butter chips


  • In a small bowl, mix the ground flaxseed and water and let sit for a few minutes. In a medium bowl, mix the bananas, the yogurt and the baking soda. In a big bowl, mix the flour, the baking powder and the salt.
  • Incorporate the melted coconut oil, the sugar and the vanilla to the flax seed mixture and slightly whisk together. Pour this mixture on the banana preparation, which will have risen in the meantime. Mix well.
  • With a wooden spoon, incorporate the wet ingredients to the dry ingredients and mix until the dough is humid, do not overmix. Add peanut butter chips and mix.
  • Preheat the oven to 350°F (180°C). Oil a muffin pan and distribute the mixture by putting approximately one heaping tablespoon per tin.
  • Bake on the middle grid of the oven for approximately 20 minutes.


If you prefer, you can replace the chips with natural peanut butter: fill your mold halfway, put a small spoonful of peanut butter on top and cover up with some more batter.
After the first 10 minutes of baking, rotate the muffin pan for even cooking.
The muffins are ready when a toothpick inserted in the center comes out clean.
Take out the muffin pan and let sit until cool enough to handle.
Remove the muffins and let cool on a grid.
Can be prepared in advanced and frozen for up to 2 months.
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