Description
These Gluten Free Chocolate Peanut Butter Banana Muffins are the ultimate mash-up of three favorite flavors. They are thick, fluffy, and packed with rich chocolate and sweet banana flavor, then topped with a bakery-style peanut butter swirl. Perfectly moist and easy to make, they are a delicious breakfast or snack that no one will guess is gluten-free.
Ingredients
1/4 cup butter, softened (or dairy-free alternative)
1/2 cup granulated sugar
1/3 cup creamy peanut butter (plus extra for swirling)
1 1/4 cups mashed ripe banana (approx. 3 large bananas)
1/4 cup milk (dairy or almond milk)
1 teaspoon vanilla extract
2 large eggs
1 1/2 cups gluten free all-purpose flour blend (ensure it contains xanthan gum)
1/2 cup cocoa powder (unsweetened)
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chocolate chips (optional, for extra richness)
Instructions
1. Preheat & Prep: Preheat your oven to 350°F (175°C). Spray a standard muffin tin with non-stick cooking spray or line with paper liners.
2. Cream Butter & Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together with an electric mixer until creamy.
3. Add Wet Ingredients: Add the 1/3 cup peanut butter, mashed banana, milk, and vanilla extract. Mix until well incorporated. Add the eggs and briefly blend until combined.
4. Add Dry Ingredients: Add the gluten free flour, baking powder, baking soda, and salt. Sift the cocoa powder into the bowl (to remove lumps). Stir everything together until you have a smooth, consistent batter. Fold in chocolate chips if using.
5. Fill Muffin Tin: Divide the batter evenly among the muffin cups, filling them about 2/3 to 3/4 full.
6. Swirl: Drop a small teaspoon of extra peanut butter onto the top of each muffin. Use a toothpick or knife to gently swirl it into the top of the batter.
7. Bake: Bake for 18–22 minutes, or until the tops are set and a toothpick inserted into the center comes out clean.
8. Cool: Allow the muffins to cool in the pan for 5–10 minutes before transferring them to a wire rack to cool completely.
Notes
Peanut Butter Type: Use a standard creamy peanut butter (like Jif or Skippy) for the best texture. Natural peanut butter that separates may make the batter too oily.
Banana Ripeness: The bananas should be very ripe (brown spots) to provide the necessary sweetness and moisture.
Storage: Store these muffins in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- Prep Time: 15
- Cook Time: 20
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 240
- Sugar: 16
- Sodium: 190
- Fat: 11
- Saturated Fat: 4
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 32
- Fiber: 3
- Protein: 6
- Cholesterol: 35