If you’ve been following my blog from its humble beginnings (about little over a month ago, now), you have probably noticed a startling lack of yummy vegan treats being posted here. I love to cook entrees, but I am not very skilled in the baking department. When I went to visit my college friends a few weeks back in California, my dear friend Cara baked these incredible muffins for the group. They had everything you could want in a muffin: smooth, creamy peanut butter, bananas, and, of course, vegan chocolate chips. I’ve been looking for an excuse to try them myself, but I do not have enough willpower to not eat the whole yield. Luckily for me, JB is having some friends in town this week, which is the perfect reason to whip up a batch of muffins! Here is Cara’s recipe:

Cara’s Peanut Butter Banana Chocolate Chip Muffins
Yields 12 muffins


  • 2/3 cups peanut butter
  • 3 tablespoons oil
  • 1 cup mashed bananas (about 2 medium bananas)
  • 1/3 cup brown sugar
  • 1 1/2 cups nondairy milk (I use Silk)
  • 1 1/2 teaspoons vanilla
  • 2 1/3 cups flour
  • 2 1/2 teaspoons baking powder
  • 3/4 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1/2 cup vegan chocolate chips


  1. Preheat oven to 375 degrees. Line a muffin pan with cupcake liners and set aside.
  2. In a large bowl, mix together the peanut butter, oil, mashed bananas, sugar, brown sugar, milk, and vanilla.
  3. Sift in the flour, baking powder, baking soda, and salt until just combined. The batter should be thick and light brown in color. Fold in the chocolate chips.
  4. Spoon the batter into the liners, filling just over the top of the paper.
  5. Bake for about 22 minutes, or until the centers are tall and firm and a toothpick inserted into the center comes out clean.

Visit Cara’s vegan baking blog for more incredible recipes: Vegan Treats with Cara! Your belly will thank you later, I promise.