Name: Peanut Butter Banana Bread Swirl Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Vegan
Ingredients: 1 1/2 cups gluten-free oat flour; 1/2 cup almond meal; 1/2 cup creamy peanut butter + more for drizzling; 3/4 – 1 cup unsweetened almond milk; 1/4 cup unrefined coconut sugar (optional); 1 1/2 cup smashed ripe bananas (~3 large bananas); 2 tsp baking powder (optional); 1/2 cup chopped walnuts or peanuts (optional)

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1-bowl peanut butter banana bread swirl muffins! Oil-free, gluten-free, and naturally sweetened with bananas and coconut sugar. Perfect for meal prep!

I feel like I’ve been ever so slowly and painfully moving through quicksand all week.

Struggling through a metaphorical mess without a whole lot to show for it.

In other words, it’s been a week.

But then there’s that archetypical voice in my head, the one in the action movie that warns, “Stop moving! It’ll only make you sink faster!”

Doh. Well, guys, I’m a goner.

But wait!

These Peanut Butter Banana Bread Swirl Muffins are proof that I did in fact, accomplish something.

I made muffins, yo.

Last week I shared with you a cookie recipe that started out as a muffin and now I’m sharing a muffin recipe that started out as a bread.

Isn’t it funny the way that recipe ideas grow and evolve?

Flora & Vino isn’t exactly hurting for lack of muffin recipes, so I originally intended for these muffins to be bread!

But there’s something so perfectly concise and oh so approachable about a muffin, isn’t there?

You guys obviously thought so, too, because when I asked you if you preferred this combination as muffins or bread, muffins WON.

What You Need to Make Peanut Butter Banana Swirl Muffins

I’ve been pairing peanut butter and banana since before it was cool.

Actually, I’m pretty sure it’s always been cool.

If you’ve never tried them together before, the natural sweetness of bananas pairs perfectly with your favorite peanut butter!

I don’t tolerate bananas well raw anymore (they give me a stomach ache!) so I enjoy them baked whenever I can.

These muffins take the basic peanut butter banana combo a step further, complete with a generous peanut butter swirl.

Here’s what you need:

gluten-free oat flour
almond meal
creamy peanut butter
unsweetened almond milk
unrefined coconut sugar
smashed ripe bananas
baking powder
walnuts or peanuts

That’s it!

How to Make Peanut Butter Banana Swirl Muffins

Preheat the oven to 375°F and line a muffin tin with muffin liners, or, alternatively, lightly grease with coconut oil.

In a big bowl, add in the smashed banana, unsweetened almond milk, optional coconut sugar, and peanut butter and mix well.

Next, add in the gluten-free oat flour, almond meal, and optional baking powder. Mix again so there are no clumps.

Fold in optional nuts.

Divide the batter between the muffin tins in heaping ~1/4 cup measurements.

The batter will make about 12 medium sized muffins.

Drizzle ~1 tsp of creamy peanut butter on top in a “swirl” and sprinkle with a bit of almond meal.

Bake the muffins for 20-22 minutes, or until the edges start to lightly brown and the peanut butter starts to crack and dry.

Swaps and Substitutions

Sooo I have a crush.

I’m totally starting to fall for oil-free baking!

It’s so simple to make substitutions with nutrient dense whole-foods healthy fats to replace oil in recipes.

In this recipe, for example, peanut butter adds a rich smoothness to these muffin cups, making them incredibly moist and creamy!

If you like your muffins with more texture, throw in a handful of walnuts or peanuts OR try using crunchy peanut butter instead.

How to Serve Peanut Butter Banana Swirl Muffins

Remove the muffins from the oven and allow them to cool before serving.

Enjoy these Peanut Butter Banana Bread Swirl Muffins as a lightly sweet and totally nutritious breakfast, snack, or dessert.

I love to have a couple as a midmorning or afternoon snack with a drizzle of even more peanut butter.

They’re dense and filling, so one or two will fill you up with plenty of protein and healthy fats!

For a lower sugar option, omit the coconut sugar and rest assured that the natural sweetness of banana will rock your sweet tooth without rocking your diet.

Store any leftover muffins in the refrigerator for up to one week and freeze for long term storage.

Enjoy!

More Vegan Muffins

I Want to Hear From You

If you make this Peanut Butter Banana Bread Swirl Muffins recipe, let me know!

Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.

Give me a shout on Instagram and use #floraandvino to show me your creations.

Check out my Pinterest page to pin more recipes like this one to make later.

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XO Lauren