Peanut Butter & Banana Superpower Muffins, 10p (VEGAN)

These are my sad black bananas. I wanted to make them happy again, by making them into supercake.

These are my sad black bananas. I wanted to make them happy again, by making them into supercake.

What do you do when you have a pile of black bananas sitting in the fruit bowl? I don’t even know how this happens – I generally work from home, bananas are my go-to snack because I can reach them and don’t have to do anything except peel them and shove them in, yet all too often my darling other half leaves a small pile of them on the chopping board with a hint to Do Something About Them. Sometimes they get sliced and flung in the oven to make dried bananas for the kids, sometimes I whizz them with yoghurt, milk and oats for a breakfast smoothie, but today I fancied neither of those things. It’s freezing. And raining a bit. And I’m a bit tired and gloomy. What I wanted, was to make those black and mushy bananas into Baked Goods. I started with these, as I’m a peanut butter fanatic…and as I started jotting down ideas, I thought, I wonder if I can make them flour less… And vegan… And thus, with a bit of science and substitution, the vegan oat peanut butter banana power muffin was born. So so so soft and subtly sweet and delicious that you can roundly ignore how Good For You it is. My kinda snack. Hooray for black bananas.

Superpower muffins. Sadly they don't come with red pants and a cape.

Superpower muffins. Sadly they don’t come with red pants and a cape.

Made 10 at 10p each:

2 really rather ripe bananas, 16p
100g peanut butter, 53p (I’ve recently switched to Sun Pat as it was the only brand I could find that didn’t use Palm Oil and I’m suspicious about Palm Oil but need to read more about it…)
1 tbsp oil (vegetable or sunflower), 2p
2 tsp sugar (10g), 1p
A pinch of salt, <1p (check if your PB has salt in – if it does, you might not want to add this stuff too)
1 tsp baking powder (4g), 3p
150g oats, 18p
A few squares dark chocolate, grated (20g), 7p

First use a little oil to grease your muffin tins – I don't bother with the pretty paper cases for these ones – and set to one side. Preheat your oven to 180C.

Mash your bananas into a mixing bowl, and add the peanut butter and oil. Stir vigorously to mash the bananas, blend it all together into a smooth creamy consistency. Blitz most of the oats in a blender (if you don't have a blender, put them into a freezer bag, tie the top tightly but with no air trapped inside, and bash a lot with a rolling pin or similar weighty object until most of the oats are broken up into little pieces). Tip the oats, whole and broken, into the mixing bowl. Stir in the baking powder, salt, sugar and chocolate. It might not look like traditional cake batter, but that’s okay, it’s not supposed to – it’s supposed to look like VEGAN POWER MUFFIN BATTER instead. Such a superhero it should have pants and a cape, this one. Spoon it into the muffin tins, filling each two-thirds of the way full, and pop into the oven for 15-18 minutes, until risen and cooked through.

Then – and this is super important – leave them in the muffin trays for just over 5 mins to cool and firm up. If you take them out straight away they will crumble in your hand – still edible, just not so muffiny.

Incidentally, I like my muffins slightly undercooked, moist and gooey in the middle, so did mine for 14 mins. There's no egg in these, or anything that poses a danger really, apart from the danger of excessive consumption…which as I type this, smelling them wafting from the oven, poses a very real threat… So good that I'm happy to give them to the kids as snacks as soon as they get home from school today. I hope you and yours love them too.

*all prices based on Sainsburys as it's my nearest supermarket but similar products are widely available at rival supermarkets and markets and shops for similar prices. If you do find a totally amazing bargain please comment below as I'm sure my readers would love to know about it. Prices also subject to change – if I could I would freeze them for always but I am a humble blogger and thus have no power over the pricing strategy of groceries at large corporations. Sorry about that. So disclaimer out the way here's how I worked my prices out…

Basics bananas that happen to be FairTrade £1.15/avg 7. SunPat crunchy peanut butter £1.80/340g. Sunflower oil £4/3l. FairTrade white sugar 90p/1kg. Basics table salt 25p/750g. Baking powder £1.35/200g. Rolled oats £1.20/kg. Basics dark chocolate 35p/100g.

Jack Monroe. Follow me on Twitter & Instagram @MsJackMonroe

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101 Comments »

    • It’s not. I’m not aware of any basics/value range dark chocolate that is vegan, they all seem to add milk powder, whey powder, butter fat/oil or some other dairy product. I’m allergic to milk, so painfully aware of the expensiveness of my chocolate! Sainsbury’s do a 200g bar that is £1.35, I *think* that one was dairy free last time I checked, that’s about as cheap as it gets.

    • It’s not. There are no basics/value range dark chocolate bars that are vegan as far as I’m aware, they all contain milk powder/whey powder/butter fat/some other milk derivative, boo. I’m allergic to milk, so all too aware of the expensiveness of my chocolate! Sainsbury’s do a 200g bar for £1.35 which is vegan (or was last time I bought it), that’s as cheap as it gets. So the muffins would be a bit more expensive if you want them to be vegan, but not drastically.
      (Sorry if I’ve posted this twice, my WordPress sign in went all peculiar)

      • ha, in fact they would then be 11p muffins (20g of that other bar being 13.5p, a bit more than 1p each per muffin. I think I can live with that!

      • Lidls sell vegan chocolate, 100g for 35p. The red packets.

        I’m going to make these today with almond butter and Green and Blacks 85% chocolate (because I’ve run out of cheap chocolate but really want to make these so using up my emergency good chocolate stash! lol).

    • Just made these and they’re delicious! Super healthy too. I freeze my over-ripe bananas as I’m not always organised enough to use them in time. When they come out of the freezer, they’re a bit of a mush, but don’t be out off, they work perfectly well in baking.

      • Thank you for that tip. I always rush to use them up when they get over-ripe, but this will mean I can use them as I want to rather than as they dictate. I hate to waste food if I can help it, but that sometimes means I make something I don’t really need right now just to stop something going off. So between this recipe of Jack’s and your tip Beloved’s office staff might be able to lose a little weight!

    • Lidl does dark chocolate (100g) for either 35/37p I can’t remember, which is vegan! I bought it to use in cooking, but ate some and it actually tastes good!

      In other news, this recipe looks amazing and I know a certain 2 black bananas who would love to be part of this. Brilliant blog.

  1. This sounds great, I’ll have to give it a go. I get free bananas at work that I don’t always remember to eat, so always looking for ways to use them.
    Any suggestions for an alternative to peanut butter?

  2. Ooh yummy and good for you! I am going to give these a go next time we have a couple of sad looking over ripe bananas lingering in the fruit bowl.

  3. Bless you Jack. Any variation on a black banana baked something is great to have and a bit of luxury for the vegans is a Very Useful Thing Indeed.

  4. these sound delish and super easy! i am in the us, does anybody have a good source for going from grams to tablespoons? i did some googling but got very different answers!

  5. Whole Earth peanut butter come in crunchy or smooth, with or without salt, and it has nothing else in it .. No oil, no sugar, nothing. If you can get to a whole food shop it is sold in 1 and 3 kilogram tubs which last quite a long time so making it more affordable. It is really scrummy and I managed to buy it all through bringing up my three kids as a single parent on benefit for 10 years. I think they do sell jars of it in JS but that works out too dear. One of the things we did with it was to have peanut butter kebabs. Pitta bread spread with peanut butter on the inside and filled with salad…whatever leaves, cabbage, toms and cucumber etc. Cress is good and very cheap and nutritious and of course kids can grow their own. Then squeeze lemon juice over or dressing, experiment to see what you like but it’s very good especially for packed lunches and picnics. I graduated to sandwiches made like this when I stopped buying pitta bread. Going to try your muffins next week. Thank you x

  6. Mmmm. Testing this one tomorrow.

    By the way, we always have peanut butter that is just peanuts, sometimes the one with salt – from Essential Trading. It’s delish, try it. NO sugar, NO added oil.

    • Palm oil hides in unlikely labels like ‘vegetable oil’ (You’ll note it doesn’t say which vegetable!) so you cannot be sure whether it is palm or not. Some countries require you to label it specifically, but last I checked we still don’t in the UK.

      And Jack, you’re right to be iffy about it – it’s a great oil and can grow in pretty unfriendly conditions so it should be a super sustainable oil, but unfortunately it is mostly grown on the graveyard of rainforests levelled to put up palm oil plantations. It is getting fixed slowly, but too slowly sadly. Even the so-called sustainable stuff is iffy at the moment.

      Awesome post though and I’ll definitely be trying these!

      • In addition to having a massive negative effect on the environment, palm oil is not actually great for health. Unlike most vegetable oils (e.g. rapeseed), palm oil is high in saturated fat (similar levels to butter) so it’s not even the most healthy choice. Its production contributes to the destruction of the rainforest affecting a number of animal species including the orangutan. Animals are often killed, injured or displaced as a result of deforestation to make way for palm oil plantations. As you’ve commented, palm oil is in a large number of everyday products, often hiding behind ‘vegetable oil’ in the ingredients list. I try to avoid it but it’s tricky to find alternatives for some things (e.g. vegetable suet), especially if you’re following a vegan or vegetarian diet.

  7. Holland and Barrett sell Meridian peanut butter in one kilo tubs for about a fiver and is palm oil free. And also sugar and salt free. And also tastes great. 🙂 Recipe looks lush.

  8. On paper it looks good, however I am too lazy / lack ability to make so will plough on
    wasting copious cash on processed garbage.

    I know a few people with allergies to just about everything and I want to help them by passing on recipes for those with lactose and gluten intolerance. This just might do it. Thank you so much. D

  9. Aldi Peanut Butter says Vegetable Oil on the label, not Palm Oil, when I went in I only saw Chunky, I like smooth so didn’t try it….will do when I find Smooth!

  10. Btw the standard price I pay for cooking oil is 99p/litre at Lidl. Sometimes even cheaper at Home Bargains or similar discount stores. I find standard supermarkets pretty expensive for basics like oil etc since I started using Home Bargains. Their grocery range is limited and no chilled/frozen, but if you’re not fussy about brands they’re excellent.

  11. Am so going to try this when I’ve bought some banana’s and let them go off, I’m going to try coconut oil in mine. Again thank you.

  12. do you think you could freeze these? ive got 6 kids so being able to make up a huge batch and freeze them would be great. and when would i freeze them (before or after cooking?) and then cooking after freezing… from frozen? or once theyve defrosted?
    thank you! cant wait to try these! 🙂

    • Based upon how I normally freeze muffins, I’d cook then first, then open freeze (put them on chopping board, baking tray or other flat freezable surface (put a layer of greaseproof paper down first if you haven’t used paper cases) and freeze until solid, probably overnight) and then pack into freezerproof bags or containers. I remember my mum putting them into individual cheap/value range sandwich bags and giving them to us out of the freezer before school in summer if short of time- by the time we had lunch they were defrosted (not soggy).

      If not, a few seconds in the microwave usually works 🙂

  13. These sound like a delicious alternative to my go-to recipe for overripe bananas.

    Which is simply to freeze them in chunks and then once frozen whizz briefly in the food processor to make banana ice-cream. You can eat it straight away or pop back into the freezer in a tub ready for an instant pud in the future. Simple great tasting ice-cream, that’s totally vegan and weirdly doesn’t taste overly banana-y

  14. This looks like a good alternative to my calorie packed flapjack for consumption halfway round a 40 mile cycle ride.. just need to make a batch and test first.. it’s a hard job. Flapjack may win in the ‘stays in one piece under stressful conditions’ award but this looks easier to eat when efforts have made your mouth dry!

  15. Fast day or not – think these are an essential to bake today. Reckon they’ll fire up weekend walkies nicely thank you.

  16. Meridian nut butters are now Palm oil free too AND come in 1kg tubs for us lot who are deliriously daft over the good stuff!

    Black or dark spotty nanas are perfectly happy and ripe – all the starch (will give you bloat and gas) has turned to sugar which digests smoothly in our tummies

    Certainly gonna make these today – they sound great little treats

  17. I love it that you illustrate your post with some black bananas! I get so totally fed up with all those immaculate cookery blogs with their perfectly styled pictures. They make me feel stressed even before I’ve switched the oven on. PS In this house we are addicted to your vegan banana bread. x

  18. Brilliant ! This time of year bananas seem to go from green to black without ever being really edible, so I have had a lot of them to deal with! I will happily add these muffins to my list – currently pretty much stuck at banana pancakes and banana loaf….

    re the palm oil thing – beware “vegetable oil” on a label, it is a catch-all term and will often be/include palm oil. There are some good guides for more reading. Try this for a start http://www.ethicalconsumer.org/shoppingethically/palmoilfreelist.aspx

    Palm oil is an area of growing awareness and is my current label-reading obsession. Really interesting to see which and how many product contain it. It is often “disguised” on labels by use of a host of other names. There is a great downloadable wallet-sized guide here for any other obsessive label readers out there 🙂
    http://www.palmoilinvestigations.org/names-for-palm-oil

  19. Thank you jack, from a wheat intolerant veggie. These look scrummie, I cant wait to try them out.
    I always look for the riper bananas in the shops as they are cheaper and I don’t have to wait to eat them
    Keep up the good work, you certainly know how to take the boredom out of making ends meet.

  20. Dear Jack,

    If you want you buy unadulterated peanut butter or even cashew butter and almond butter, Meridian makes all three of these butters with nuts only; no other ingredient is used. Hence, they go not use palm oil, sugar or salt. Sainsburys and Tesco sell Meridian nut butters. I think Asda sell them as well.

    Some people, of course, make their own nut butters. Peanut butter is, by definition, a vegan product (unless the Food Industry adulterates it).

    I love your recipes! Keep up the good work and delicious recipes!

    Cheers,

    Eileen

    Sent from my iPhone

    >

  21. Got home feeling cold and a bit fed up (Xmas seems a long time ago) to two blackning bananas in my fruit bowl and Jack’s post. Must be fate.

    Made these straight away and they smell LOVEERLY.

    Hard 5 minutes to wait, then I am going in. Thanks for the inspiration xx

  22. Curses that I have no black bananas – or those of any other hue, to be honest. They sound really lovely – may have to buy some bananas and just be patient…

  23. Oats 75p in Aldi. Sainsburys oats so much more that I won’t even buy them for convenience if I’m there. I think even our Co op is cheaper.

  24. Oooh, I have some mushy apples. I’m going the apple route! These sounds sensational and I can feed them to all of my suddenly gluten averse friends. Thanks!

    • Be careful feeding them to your gluten free friends- oats, although gluten free in themselves, are very often contaminated with gluten during harvesting/processing/packing. Even if they aren’t, oats contain a protein called Avenin which is very similar to gluten and causes problems for some people who are coeliac or otherwise unable to process gluten.

      Also, check your peanut butter, baking powder and chocolate. You’d be surprised hw often these contain gluten.

  25. Made these last night and loved them! The texture is quite unusual, but I absolutely love it, especially as I used crunchy peanut butter. next time, I’m going to try adding dates for even more excitement.

  26. Made these last night, and loved them! Super-easy to make, and the ingredients are things you tend to have in the cupboard somewhere. They seem pretty healthy too – pack a real protein-punch – and I’m glad they aren’t super sweet. The texture was really interesting, especially when using crunchy peanut butter – I’m going to add dates next time to liven it up even more.

  27. These look incredible! Is there anything I can substitute for the chocolate? (Making them for someone who doesn’t eat it.)

  28. Could we use Nutella ? don’t have chocolate and i need to make them now lol, a friend of mine freezes bananas without the peel of course….. says it tastes like ice cream, could always use leftover chocolate ( if there is such a thing ) to cover bananas and freeze to make ice lollies 🙂

  29. I do my baking in Canada but oddly for a mostly metric country we bake in Imperial. I think I managed the conversions though because they turned out muffin-like and the kiddos liked them and that’s the ultimate test on something that is ‘healthy’. Thanks.

  30. Made these for my gluten-free wife, absolutely delicious. I also made my own roasted cashew nut butter as she’s allergic to peanuts too which was so easy too.

    Used a mini muffin pan with the mix piled up in each one and they puffed up perfectly for that nice muffin-top shape

    Also over-ripe bananas freeze great once peeled if you want to save some up for a batch.
    As do the finished muffins it turns out!

  31. If you freeze slices of banana until solid. Then blend it mskes instant ice cream. I’m sure you could add pesnug butter or other flavours.

  32. Made these tonight and after stuffing our faces with them and packing some for lunch tomorrow, there’s only 4 left (there’s only me and my husband) om nom nom! Need bigger bananas (ooh err) next time though I think, or a third, as they came out a bit dry, lovely other than that!

  33. If you look in Tesco, they sell vegetable oil for next to nothing. It’s a random name. The label states 100% rapeseed oil. Compared with the rapeseed oil on shelf beside it, it’s a bargain!

  34. Update! I ‘ripened’ my bananas in the oven on 150C for 30-40 mins (until very soft and squishy) then made the muffins- perfect! I made ‘oat flour’ using a hand blender. I also skipped the chocolate, extra sugar and salt and added mixed dried fruit. One was devoured steaming from the oven…nomnomnom. Thankyou!

  35. Tesco do a peanut butter (cant remember the name and im in the bath) there is nothing other than peanuts in it and its 1.99 a jar! Its so nice and not super sweet because its just wazzed up peanuts!

  36. Love your recipes! Just purchased your first book. Regarding oven temperatures are they for regular or fan assisted oven?

  37. Hi Jack,

    I love these and make variations every time depending what’s in the cupboard. Can you please tell me how long these should last after baking. I keep them in an air tight tin and sometimes end up eating them up to a fortnight later. They’re sometimes a little dry but otherwise taste fine. just wondered if it was “safe” to keep them this long.

    Thanks. x

  38. I just made these using buckwheat flour and ground flax instead of oats- doesn’t make it cheap, but worked well and is delicious so thought I’d report back! I also only had one soft banana and far less PB so I halved the amounts. Tasty.

  39. These were amazing!

    I’ve only recently discovered Jack’s block, tried the kidney bean burgers the other day and now these. I can’t believe how quick it was to make! Was probably in the kitchen ‘faffing’ for about 15 mins tops before they went in the oven.. Amazing and a good use of store cupboard stuffs.

    I had 2 rather large bananas so ended up bashing roughly 200g of oats and the dregs from the peanut butter jar (about 3 heaped tablespoons..)

    I’m in the middle of a year long weight loss challenge (lost 2st so far, about another 8 to go..!) so always on the lookout for filling, healthy snacks that I can make easily and grab quickly.. your blog has so much inspiration in it! Thank you!!

  40. Thank you so much for these, I make them all the time and have to use Cocoa powder ‘cos in my house an opened bar of chocolate is a finished bar of chocolate. Love your work. Making Cauli/pasta/bacon thingy tonight. Yum

  41. The most delicious recipe I have found on this website so far. Your recipes inspire me to cook and my son to try new flavours – thank you. 🙂

  42. I’ve just been given 40 bananas by my amazing grocer as he wanted to get rid of them. First thing made was your delicious banana bread. I would have frozen some……had there been any left !!! Next up, another one to take back to the grocer to say thank you then some banana muffins :)? Thank you for your continued inspiration x

  43. First time I made these I had to pit the oats in a freezer bag bash and bash with the base of a mug because I had no blender or even rolling pin. They didn’t rise at all but tasted lovely.

    I’ve just been given a stick blender when my grandma went into a nursing home, but it didn’t come with the cup to put the stick in. I put the oats in a plastic jug, switched on stick blender and covered kitchen in oats! Then I wrapped some cling film around the jug and stick which really helped contain them! Muffins are baking now so hopefully they are as yummy as the first lot but with a lighter texture =D Time to vacuum methinks!

  44. What do you do when you have a pile of black bananas sitting in the fruit bowl? I don’t even know how this happens – I generally work from home, bananas are my go-to snack because I can reach them and don’t have to do anything except peel them and shove them in, yet all too often my darling other half leaves a small pile of them on the chopping board with a hint to Do Something About Them. Sometimes they get sliced and flung in the oven to make dried bananas for the kids, sometimes I whizz them with yoghurt, milk and oats for a breakfast smoothie, but today I fancied neither of those things. It’s freezing. And raining a bit. And I’m a bit tired and gloomy. What I wanted, was to make those black and mushy bananas into Baked Goods. I started with these, as I’m a peanut butter fanatic…and as I started jotting down ideas, I thought, I wonder if I can make them flour less… And vegan… And thus, with a bit of science and substitution, the vegan oat peanut butter banana power muffin was born. So so so soft and subtly sweet and delicious that you can roundly ignore how Good For You it is. My kinda snack. Hooray for black bananas. [image: Superpower muffins. Sadly they don’t come with red pants and a cape.]

    Superpower muffins. Sadly they don’t come with red pants and a cape.

    Made 10 at 10p each:

    2 really rather ripe bananas, 16p 100g peanut butter, 53p (I’ve recently switched to Sun Pat as it was the only brand I could find that didn’t use Palm Oil and I’m suspicious about Palm Oil but need to read more about it…) 1 tbsp oil (vegetable or sunflower), 2p 2 tsp sugar (10g), 1p A pinch of salt, <1p (check if your PB has salt in – if it does, you might not want to add this stuff too) 1 tsp baking powder (4g), 3p 150g oats, 18p A few squares dark chocolate, grated (20g), 7p

    First use a little oil to grease your muffin tins – I don't bother with the pretty paper cases for these ones – and set to one side. Preheat your oven to 180C.

    Mash your bananas into a mixing bowl, and add the peanut butter and oil. Stir vigorously to mash the bananas, blend it all together into a smooth creamy consistency. Blitz most of the oats in a blender (if you don't have a blender, put them into a freezer bag, tie the top tightly but with no air trapped inside, and bash a lot with a rolling pin or similar weighty object until most of the oats are broken up into little pieces). Tip the oats, whole and broken, into the mixing bowl. Stir in the baking powder, salt, sugar and chocolate. It might not look like traditional cake batter, but that’s okay, it’s not supposed to – it’s supposed to look like VEGAN POWER MUFFIN BATTER instead. Such a superhero it should have pants and a cape, this one. Spoon it into the muffin tins, filling each two-thirds of the way full, and pop into the oven for 15-18 minutes, until risen and cooked through.

    Then – and this is super important – leave them in the muffin trays for just over 5 mins to cool and firm up. If you take them out straight away they will crumble in your hand – still edible, just not so muffiny.

    Incidentally, I like my muffins slightly undercooked, moist and gooey in the middle, so did mine for 14 mins. There's no egg in these, or anything that poses a danger really, apart from the danger of excessive consumption…which as I type this, smelling them wafting from the oven, poses a very real threat… So good that I'm happy to give them to the kids as snacks as soon as they get home from school today. I hope you and yours love them too.

    On Jan 30, 2015 9:30 AM, "JACK MONROE: COOK, CAMPAIGNER, GUARDIAN COLUMNIST, MOTHER, AUTHOR, ETC." wrote:

    Jack Monroe (MsJackMonroe) posted: ” What do you do when you have a pile of black bananas sitting in the fruit bowl? I don’t even know how this happens – I generally work from home, bananas are my go-to snack because I can reach them and don’t have to do anything except peel them and sho”

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