Banana Chocolate Chip Vegan Muffins Stuffed with Almond Butter

I love desserts.  There’s something just so satisfying about a good dessert, whether it be some ice cream, some cookies, or some good rich banana chocolate chip vegan muffins.

I also love peanut butter.  In fact, have probably eaten peanut butter in more combinations than you can fathom.  Seriously challenge me.

You: Peanut butter and banana?

Me: Duh.  Next.

 –

You: Ok what about a peanut butter and strawberry sandwich?

Me: Yep, it’s a step up from bananas.  Pro tip: add honey, ginger and cinnamon to it and you have one of my favorite lunches.

 –

You: Hmm, peanut butter and carrots?

Me: That’s my go to snack!

 –

You: No ok, now I got one.  A peanut putter, pickle and lettuce sandwich?
Me: YEP, even that too (thanks Grandma, I don’t know why you made me those growing up as a kid, but it lends to my peanut butter street cred now).

 –

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Anyways, point it, I love peanut butter.  I also love almond butter.  And cashew butter.  Just all the nut butters basically.  When you pair it with chocolate, awesome.  When you pair it with chocolate and bananas, even better.

When you put nut butter, chocolate chips and bananas into vegan MUFFINS???

 

 

Reaction to Banana Chocolate Chip Vegan Muffins

 

 

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That’s what these babies are: banana chocolate chip vegan muffins STUFFED with almond butter.  They are delicious and addicting.

 

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I’m obsessed. You will be too.  I mean, who doesn’t love muffins? Especially banana chocolate chip muffins stuffed with almond butter.  It’s a mouthful to say, but you’re just warming your mouth up to devour these genius creations.

 

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Banana Chocolate Chip Vegan Muffins Stuffed with Almond Butter

 

It’s really easy to make these guys, total time takes 30 minutes or less.

 

First, you make your flax egg and chill it in the fridge while you prep the other ingredients.  WTF is a flax egg?  Look here.

Then, preheat the oven to 400.  Mix your dry ingredients and set aside.

 

PRO tip: I used one cup of whole wheat flour and one cup of coconut flour- I find that the coconut flour lends an extra oomph to the recipe; the muffins are lighter and more flavorful.  You can use any kind of flour you want though; I’ve made these muffins using only whole-wheat flour, or only all-purpose flour, and once (accidentally) using spelt flour because I was in a rush and bought the wrong kind at the store.  They were all delicious!

 

 

Add your mashed banana to the dry ingredients and mix.  It’ll resemble sand.

 

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In goes the banana
After mashing in the banana
After mashing in the banana

 

** Pro tip: the riper the banana (aka, the browner it is) the easier it will be to mash AND will have more banana flavor.  So these muffins are best made with those bananas that are starting to attract flies and weird looks from your roommates.

 

Add in your wet ingredients into the sandy mixture.  It looks unappetizing, but I promise, it’ll look better soon.  Mix until it starts to form a sticky/goopy paste.

 

Banana Chocolate Chip vegan muffins: wet ingredients
Wet ingredients

 

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After mixing. A lot more batter-like.

 

 

 

Fold in the chocolate chips.  And then a few some more.  And then eat some on the side while no one is watching.  And then put them back in the freezer, but sneak a few more into the bowl before doing so.

 

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Spray the muffin tin with non-stick spray or lightly coat with coconut oil.  Fill tins 1/3 of the way and make a little dent/well in the middle.  You’ll use about half of the batter.

 

Fill tins about 1/3 of the way with muffin batter, leaving room for the almond butter filling.
Fill tins about 1/3 of the way with muffin batter, leaving room for the almond butter filling.

 

BRING ON THE ALMOND BUTTER!  Place a dollop of almond butter in the middle of each muffin and then cover with more mixture.

 

Almond butter filling! YUM
Almond butter filling! YUM

 

 

Bake at 400 for 15 minutes.  Remove and let cool before moving the muffins to your mouth a wire rack.

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Voila! Banana chocolate chip vegan muffins with the extra perk of almond butter filling.

 

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Just look at that almond butter oozing out! YUM!!

 

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Chocolatey. 

Melty. 

Gooey. 

Banana-y. 

Moist-y. 

Peanut Buttery. 

Get in my mouth-y

 

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Vegan Muffins are the bomb dot com.

 

These muffins make for great potluck food.  If you’re vegan like me, you always eye the dessert table, leery of what you can and cannot eat.  This dessert is so delicious that everyone will love you, vegans and non-vegans alike! Honestly, I bet no one will even know they’re vegan.
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Testing them out at a potluck
Both plates of muffins disappeared.  The ones on the left didn’t have nut butter filling (allergy conscious), and the right plate did.  Right plate was the clear winner. Moral of the story: muffins stuffed with almond butter > muffins without almond butter.
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You can store your delectable treats in an air tight container for up to …. a week?  two weeks?  Ha, I’m not sure how long they will last because let’s be honest, they’ve never made it more than 2 days in my apartment.

 

 

Go forth and make banana chocolate chip vegan muffins, my friends.  And after you do, perhaps while you are in the middle of a decadent banana-chocolate-chip-almond-butter mind-blowing mouthful, leave me a comment and share your thoughts!

If you can’t think of anything to say tell me, what’s your favorite (or weirdest) peanut butter combination?
 
Buen provecho,
Becca

Print Recipe
Vegan Chocolate Chip Banana Muffins STUFFED with Almond Butter
These rich chocolate chip banana muffins are stuffed with almond butter for an extra flavor kick. Best served warm with a tall glass of almond milk.
Course Dessert
Prep Time 10 minutes
Cook Time 12 minutes
Servings
muffins
Ingredients
  • 1 flax egg ***
  • 2 c flour I find that 1 C whole wheat flour + 1 C coconut flour works best
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 1 tsp salt
  • 2 bananas mashed
  • 3/4 cup almond milk
  • 1/4 c coconut oil melted
  • 1 tsp vanilla extract
  • 2 tbsp maple syrup or honey
  • 1 tsp apple cider vinegar
  • 1/2 cup mini vegan chocolate chips
  • cup ~ 1/4 - 1/3almond butter optional
Course Dessert
Prep Time 10 minutes
Cook Time 12 minutes
Servings
muffins
Ingredients
  • 1 flax egg ***
  • 2 c flour I find that 1 C whole wheat flour + 1 C coconut flour works best
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 1 tsp salt
  • 2 bananas mashed
  • 3/4 cup almond milk
  • 1/4 c coconut oil melted
  • 1 tsp vanilla extract
  • 2 tbsp maple syrup or honey
  • 1 tsp apple cider vinegar
  • 1/2 cup mini vegan chocolate chips
  • cup ~ 1/4 - 1/3almond butter optional
Instructions
  1. Make your flax egg and put it in the refrigerator.
  2. Preheat the oven to 400. Mix the flour, baking soda, baking powder, salt and cinnamon together.
  3. Add your mashed banana to the dry ingredients and mix.
  4. Add in your wet ingredients (almond milk, coconut oil, flax egg, vanilla extract, apple cider vinegar, and maple syrup). Mix well.
  5. Fold in the chocolate chips. *
  6. Spray your muffin tin with non-stick spray or lightly coat with coconut oil. Fill the muffin tins 1/3 of the way and make a little dent/well in the middle.**
  7. Place about a teaspoon of almond butter in the middle of each muffin and then cover with more muffin mixture.***
  8. Bake at 400 for 15 minutes. Remove and let cool on a wire rack.
Recipe Notes
* Recipe for flax egg is here
* Pro tip:  Freeze vegan chocolate chips.  I've found they can get tacky/sticky in a cupboard.
** Pro tip: Don't use muffin/cupcake papers.  One, when you peel the paper off the muffin you lose some precious crumbs or even gasp, a rogue chocolate chip! and two, I find they do not cook as well in the papers.
*** Pro tip: Any nut butter will work, I prefer almond butter because I think it has a richer, more complementary flavor to the banana.
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