Description

These Chocolate Peanut Butter Banana Muffins combine the natural sweetness of ripe bananas with the rich flavors of peanut butter and cocoa. Perfectly moist and fluffy, they make a delicious and healthier treat for breakfast or snack time. Made with gluten-free flour and naturally sweetened with maple syrup, these muffins are both indulgent and wholesome.

Ingredients

Scale

Wet Ingredients

1 cup mashed ripe bananas (about 2 large bananas)
1/2 cup creamy peanut butter
1/4 cup coconut oil, melted (or any neutral oil)
1/4 cup maple syrup or honey
1 teaspoon vanilla extract
2 large eggs

Dry Ingredients

1 cup gluten-free all-purpose flour (or regular all-purpose flour)
1/4 cup cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt

Optional Add-ins

1/3 cup chocolate chips (optional)

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Instructions

Preheat Oven: Preheat your oven to 350°F (175°C). Prepare a muffin tin by lining it with paper liners or lightly greasing each cup.
Combine Wet Ingredients: In a large bowl, mix mashed bananas, creamy peanut butter, melted coconut oil, maple syrup, vanilla extract, and eggs thoroughly until you achieve a smooth mixture.
Mix Dry Ingredients: In a separate bowl, whisk together gluten-free flour, cocoa powder, baking soda, and salt to ensure they are evenly combined.
Combine Wet and Dry: Gently fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix to retain the muffins’ light texture.
Add Chocolate Chips: If using, fold in the chocolate chips evenly throughout the batter.
Fill Muffin Cups: Spoon the batter into the prepared muffin tin, filling each cup about three-quarters full for optimal rise.
Bake: Bake the muffins for 18 to 20 minutes or until a toothpick inserted into the center of a muffin comes out clean, indicating they are done.
Cool: Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely. This prevents sogginess and helps them set.

Notes

Use ripe bananas for the best natural sweetness and moisture.
You can substitute maple syrup with honey, but flavor may slightly vary.
For a dairy-free option, ensure chocolate chips are dairy-free or omit them.
Do not overmix the batter to avoid dense muffins.
Gluten-free flour can be swapped with regular all-purpose flour if gluten is not a concern.

Prep Time: 10 minutes
Cook Time: 18 minutes
Category: Breakfast
Method: Baking
Cuisine: American