Gluten-Free Chocolate Peanut Butter Banana Muffins

Introducing Gluten-Free Chocolate Peanut Butter Banana Muffins, your new go-to for a healthy and irresistible baked good. These muffins are a perfect blend of your favorite flavors, offering a delightful treat that’s both wholesome and incredibly satisfying for any occasion.

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Prep Time 15

Cook Time 25

Cooling Time 10

Total Time 40

Servings: 12 muffins

Course: Breakfast, Dessert, Snack

Ingredients Equipment Method Notes

Ingredients

2 cups gluten-free all-purpose flour blend ensure it contains xanthan gum
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
⅔ cup unsweetened cocoa powder
1 cup granulated sugar or coconut sugar for a refined sugar-free option
½ cup creamy peanut butter natural, unsalted preferred
2 large eggs at room temperature
1 teaspoon vanilla extract
1 cup mashed ripe bananas about 2-3 medium bananas, at room temperature
½ cup melted unsalted butter or coconut oil cooled slightly
½ cup milk dairy or unsweetened plant-based milk like almond or oat
½ cup semi-sweet chocolate chips dairy-free if needed, plus more for topping (optional)

Equipment

Muffin tin
Wire rack
Mixing bowls
Whisk
Measuring cups and spoons
Wooden skewer or toothpick

Method

Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it thoroughly with non-stick spray or butter. This ensures your muffins won't stick.
In a large mixing bowl, whisk together the gluten-free all-purpose flour, baking soda, baking powder, salt, and unsweetened cocoa powder. Ensure these ingredients are well combined to distribute the leavening agents evenly.
2 cups gluten-free all-purpose flour blend, 1 teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon salt, ⅔ cup unsweetened cocoa powder
In a separate medium bowl, cream together the granulated sugar and peanut butter until the mixture is smooth and well incorporated. This helps to create a tender crumb.
1 cup granulated sugar, ½ cup creamy peanut butter
Beat in the eggs, one at a time, into the peanut butter and sugar mixture, mixing well after each addition. Stir in the vanilla extract and the mashed ripe bananas until thoroughly combined.
2 large eggs, 1 teaspoon vanilla extract, 1 cup mashed ripe bananas
In a small bowl or measuring cup, whisk together the melted butter (or coconut oil) and the milk until combined.
½ cup melted unsalted butter or coconut oil, ½ cup milk
Pour the wet ingredient mixture (from step 4) into the dry ingredient mixture (from step 2). Add the melted butter and milk mixture (from step 5) to the same bowl. Gently stir everything together until just combined. Be careful not to overmix; a few lumps are perfectly fine. Overmixing can lead to tough muffins.
2 cups gluten-free all-purpose flour blend, 1 teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon salt, ⅔ cup unsweetened cocoa powder, 1 cup granulated sugar, ½ cup creamy peanut butter, 2 large eggs, 1 teaspoon vanilla extract, 1 cup mashed ripe bananas, ½ cup melted unsalted butter or coconut oil, ½ cup milk
Gently fold in the ½ cup of chocolate chips into the batter. Reserve a few extra chips for sprinkling on top if desired.
½ cup semi-sweet chocolate chips
Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full. This allows them room to rise.
Bake for 20-25 minutes, or until a wooden skewer or toothpick inserted into the center of a muffin comes out clean. The tops should spring back lightly when touched.
Let the muffins cool in the muffin tin for 5-10 minutes before transferring them to a wire rack to cool completely. This prevents them from becoming soggy.

Notes

To keep your Gluten-Free Chocolate Peanut Butter Banana Muffins fresh and delicious, store them properly: Room Temperature: Once completely cooled, store muffins in an airtight container or a resealable plastic bag at room temperature for up to 2-3 days. Refrigeration: For longer storage, refrigerate muffins in an airtight container for up to a week. Freezing: These muffins freeze beautifully! Place them in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer-safe bag or an airtight container. They will last in the freezer for up to 2-3 months.