Vegan Peanut Butter Banana Bomb Muffins

by Angela (Oh She Glows) on August 22, 2009

Oh dear me.


Dear, dear, me.

This morning I was in the mood to make muffins. It is dark and grey outside and I wanted comfort food. Nothing spells comfort food more than banana and peanut butter. Warm, gooey, sweet, and packed with nutrients.


Recipe: Vegan Peanut Butter Banana Bomb Muffins

By: Angela Liddon

Recipe inspiration from Recipe Zaar.

Prep Time:
15 min
Cook Time:
20 min
Total Time:
35 min
12 muffins


  • Wet:
  • 2 T ground flax + 6 T water, whisked (replaces 2 eggs)
  • 1 t vanilla extract
  • 1/2 cup agave (or you could use maple syrup probably)
  • 1/4 cup organic virgin coconut oil
  • 1 cup mashed ripe bananas (2 small)
  • 1/2 cup non-dairy milk (I used hemp)
  • Dry:
  • 1 3/4 cup whole wheat flour
  • 2 T wheat germ
  • 1 t cinnamon
  • pinch of nutmeg
  • pinch of fine grain sea salt
  • 1 t baking soda
  • Bomb Filling:
  • 1/4 cup plain soy yogurt (or regular)
  • 1 T agave (or maple syrup)
  • 1 heaping T peanut butter
  • 1 small ripe banana


  1. Preheat oven to 325F.
  2. Whisk the dry ingredients in a medium sized bowl.
  3. In a small bowl, whisk the flax + water to create the ‘eggs’. Allow it to sit for a few minutes.
  4. In a large bowl, mix the wet ingredients together.
  5. Add flax mixture and whisk.
  6. Fold dry ingredients into the wet ingredients being careful not to over stir.
  7. Place batter in a pre-greased muffin pan.
  8. Optional: Sprinkle with walnuts or carob nibs.
  9. Bake for 18-20 minutes.
  10. While the muffins are baking prepare the filling. Mix yogurt, peanut butter, sweetener, and banana together being sure to get the clumps out.
  11. Place into a zip lock bag and set aside. Don’t cut the hole until just before filling (it leaks out).
  12. Once muffins are out of the oven and cooled, cut the hat of the muffin and fill. Place hat back on.
  13. Now enjoy your banana bombs with a big cup ‘o tea, a loved one, and some great reading material. :)
Nutrition information: (per muffin without filling): 152 calories, 7 grams fat, 5 grams fibre, 4 grams protein, 3 grams sugar, 22 grams carbs. Add 25 calories per muffin for the filling.


Here is a good picture showing you the power of liquid in a muffin mix.

The right side muffin was created with only 1/4 cup hemp milk in the batter, while the left side was using 1/2 cup hemp milk. Look how much more it rises with more milk!!!



Want to know another cool fact?

1 egg costs around 25 cents while 1 ‘flax egg’ costs around 2 cents! It can be much cheaper to bake with vegan ingredients.

Cutting off the hat:


Hi, my name is Angela and I am addicted to swirling things.



Oh no,  the bomb is exploding!


These. taste. so. amazing. I. can’t. handle. it.


I can’t imagine any better way to spend my Saturday morning.


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{ 10 comments… read them below or add one }

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Anna August 28, 2009 at 3:09 pm

These look so good! I can’t wait to make them myself.

Emily, “flax eggs” are not real eggs, but just ground flax seeds mixed with water (as you see in Angela’s recipe, too). The mixture works as a binder much like eggs, and is used as an egg substitute in many vegan recipes. WF or almost any grocery store should certainly have flaxseeds. ;-)


Alice August 30, 2009 at 8:09 pm

you are a baking genius!!


Chelsea October 26, 2009 at 1:00 am

Hey Angela
This recipe looks soo good. Is there anything I could substitute for the coconut oil? Another kind of oil?

Also..any other replacements for agave? Maple syrup is so expensive here to use 1/2 cup…and so is agave..honey maybe? Half honey half maple syrup? Any advice would be appreciated..I am dying to make these!


maria October 26, 2009 at 2:26 am

Yummy recipe! Will try sometime.


outoftheoven February 23, 2010 at 10:50 pm

Yum! These look delicious! Do you think you could sub other types of cooking oil for the coconut oil?


Tinka July 25, 2010 at 12:54 am

I’ve made four different adaption batches of these throughout the week and have LOVED all of them!!
I’m not a big fan of soy yogurt so I didn’t do the filling, although have enjoyed some peanut butter spread with them.

One version had dark chocolate chips included.
One had a heap of sunflower seeds and pumpkin seeds for a really hearty muffin.
I also have been using extra virgin olive oil as I didn’t have any coconut oil on hand.
The nutmeg, cinnamon and vanilla can all be adapted to suit your taste, aswell as replacing the Agave with Maple Syrup or Honey (though people may argue that this is not vegan).

Love love love the recipe! Thankyou so much Angela. x


Mel August 6, 2012 at 2:38 pm

I accidently ate 3 in one go. My dog went wild and managed to get at the first bowl of the bomb and ate the lot! She loved it!


Kate March 19, 2013 at 4:19 pm

I made these as a Sunday morning treat for my husband a few days ago and they went over extremely well. I made a silly mistake that actually turned out to be a blessing. Since it’s just the two of us, I decided to half the recipe- except I forgot to half the banana… I realized this about 20 seconds after there was nothing I could do about it, theres no un-mashing bananas. Anyways, instead of only making 6 like I had imagined it would, there were 10 scrumptious muffins that were scarfed down within a matter of 30 minute. Although it was my first time trying this recipe, I think that accidentally having 3 bananas instead of 1.5 helped to make them more airy and sweet, as well as nutritious :) Thanks for the recipe, it’s definitely a keeper!


Julia May 16, 2013 at 4:24 pm

Do you think these could be frozen with the filling in them??


Gilda August 20, 2017 at 11:28 am

They sound yummy. But, when I make a batch of muffins, Iet them cool, then wrap each one and freeze them.
If I put the filling in each one, could it be frozen?
If not, it’s unlikely the filling would keep long enough in the fridge until it was used up.
I don’t eat a muffin daily.


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