Vegan Banana Muffins with Chocolate Peanut Butter Frosting

The Whole Food Plant Based Cooking Show

Jill Dalton

Prep Time: 10

Cook Time: 35

Servings:

Calories: 362kcal

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!

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Equipment

Nutribullet Blender
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.

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Nutrition