Vegan Banana Muffins with Chocolate Peanut Butter Frosting
Take your morning breakfast to a whole new level with these decadent whole food plant-based Chocolate Peanut Butter Frosted Banana Muffins! The Muffins are moist and dense like pound cake with a rich creamy chocolate peanut butter frosting swirled on top for the ultimate treat. Best of all these are healthy vegan treats that actually good for you!
Equipment
Silicone Muffin Pan or regular muffin tin with paper liners
Ingredients
Muffins
- 1 cup rolled oats organic
- 1 cup almond flour
- 2 tbsp flax meal
- 1 ½ tsp baking powder
- 1 tsp baking soda
- 3 bananas ripe
- ¼ cup dates chopped
- ⅓ cup water
Frosting
- ½ cup dates chopped
- ¼ cup peanut butter natural, sugar fee, no added oil
- 2 tbsp cocoa powder
- 2 tbsp cashews
- 1 tsp vanilla extract
- ⅔ cup water hot
Instructions
Muffins
- Preheat oven to 350°F.
- Grind oats into flour in a blender and pour into a mixing bowl.
- Add the almond meal, flax meal, baking powder and baking soda to the mixing bowl and stir together.
- Mash bananas and add them to the dry mixture.
- Blend the dates and water together and pour into the mixing bowl and stir all ingredients together.
- Spoon into silicone muffin pan or regular muffin tin with paper liners.
- Bake for 35 minutes.
- Once baked let muffins cool in the muffin tin for 10 minutes and then remove them from the tin and let them fully cool on a cooling rack until completely cooled.
Frosting
- Add all ingredients to a blender and blend until smooth.
- Place frosting in fridge until ready to use.
- Once muffins are cooled frost the muffins either by using a butter knife or by using a piping bag.
- Keep muffins in an airtight container in the fridge for up to a week.
Notes
If you are going to use a piping bag for the frosting, it helps to make the frosting the day before making the muffins and chill the frosting overnight in the fridge so that it is more firm.
Nutrition
Calories: 362kcalCarbohydrates: 46gProtein: 11gFat: 19gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gSodium: 340mgPotassium: 509mgFiber: 8gSugar: 21gVitamin A: 40IUVitamin C: 5mgCalcium: 131mgIron: 3mg
Oh My! I can’t wait to make these for a breakfast treat!
I follow the protocol recommendations in NO GRAIN NO PAIN and eat 100% gluten-free as explained by Dr. Peter Osborne, who recommends eating NO OATS. I stopped all oats (and all grains of any kind) 2-3/4 years ago and no longer have migraine headaches and stopped insulin shots
I READ ONLINE:
Are oats gluten-free?
The complex answer is a little more confusing (so bear with me). While oats do not contain gliadin, they contain avenin, a protein that belongs to the same family of proteins (prolamins) as gliadin. As a result, avenin is often classified as a “gluten protein”.
Sorry Ricki, I only know that the ones I buy from Bob’s Red Mill are labeled Gluten Free.
Any suggestions for those of us who won’t use cashews? Thank you for this!!!! (Even if I have to just eat them with a bit of extra PB!)
Almonds or walnuts
Your facial expression went tasting always lets me know that what you made taste wonderful. I can’t wait to make this recipe!
Ha! About one hundred miles a day! And don’t increase your food intake!
Ha! About 100 miles a day! And don’t increase your food intake!
Cant wait to try these! Can you make a banana loaf with this recipe instead?
You can but you will need to bake it for 10 minutes or so more.
these look great but i’m not a banana lover. Could another fruit be used to make a similar – though obviously not banana – muffin?
I have found mango to be an excellent alternative to banana in many recipes. I have not tried it with this recipe yet. Good luck!
These look amazing!! Do you have instruction to make an 8 or 9 inch cake instead of muffins?
I think it would work as a cake. The bake time would probably be less but you will just have to watch it closely to know when it is done.
Looks delicious! Any chance there is a sub for almond flour? Thank you!
You can use all oats but they turn out pretty heavy. I haven’t tried any other alternatives to know if they would work or not.
these look delicious. I’m new to WFPB and just starting to use dates as sweeteners. which kind of dates did you use in this recipe???? Thanks, Jill.
I use medjool but deglet dates work fine too. They are just slightly less sweet.
I made these yesterday and they are delicious! Thank you for the recipe!
I made these today and everything tastes wonderful, but my frosting is too runny. Not sure how to thicken it at this point. Any suggestions? I refrigerated it for 2 hours and consistency has not changed. Maybe my peanut butter was too soft. I’ve noticed that my oilfree peanut butter is runnier than any other that I’ve tried (Adam’s creamy unsalted – peanuts only).
You could blend in another tablespoon of cashews. Once blended it will get thicker as it sits.
If I wanted to make the muffins chocolate too, how much cocoa powder would you add to the recipe? And would you add any additional liquids?? Thanks!! Looking forward to making this recipe for my son’s birthday!
I would add 1/4 cup cocoa powder and maybe just a tablespoon or two more of water.
These are AMAZING! I doubled recipe to make a dozen. Absolutely delicious ?
Amazing muffins and frosting. Everyone loved them. Mine were a bit runnier, so I got 11 muffins. Not sure what I did wrong, but who cares because they are so darn delicious. Thanks!
Jill, if I substitute WellYour World Date Powder, how much powder and liquid should I use for the muffins?
I have never used date powder so I’m not really sure on the amount to use, sorry.
Thanks Jill,
I did find some dates in my freezer. These are the best muffins. I make them often!
Merry Christmas!
Kathy
I’m making these for the fourth time. My family loves these and this recipe is always hanging around my kitchen because I make them so often. I put in shredded carrots and zucchini, as I have so many of these in my garden. So delicious. Jill, your recipes are stellar. Thanks for all you do.
I baked these muffins without the frosting because I didn’t feel like making it. They turned out delicious, even though they got a little overbaked. In my opinion, they are not really for breakfast (I don’t eat sweet breakfasts), but they are perfect as a snack on the go or a dessert.
My husband can’t do almonds or oat so we’ve been substituting with buckwheat flour and walnuts. I haven’t tried this recipe yet, but it works really well for the apple pie muffins.