Description
These Chocolate Peanut Butter Banana Muffins are a deliciously moist and healthy treat, combining the natural sweetness of ripe bananas with rich peanut butter and a hint of cocoa. Perfect for breakfast, snack time, or dessert, these gluten-free muffins are easy to make and optionally feature melty chocolate chips for an extra indulgence.
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
- 1/3 cup chocolate chips
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 to prevent sticking.
- Mix Wet Ingredients: In a large mixing bowl, combine the mashed bananas, creamy peanut butter, melted coconut oil, maple syrup (or honey), vanilla extract, and eggs. Stir until the mixture is smooth and well blended.
- Combine Dry Ingredients: In another bowl, whisk together the gluten-free all-purpose flour, cocoa powder, baking soda, and salt to ensure the leavening agents and cocoa are evenly distributed.
- Combine Wet and Dry Mixtures: Add the dry ingredients to the wet ingredients bowl. Gently fold just until the batter is combined; avoid overmixing to keep the muffins tender.
- Add Chocolate Chips: If you desire extra chocolate flavor, fold in the chocolate chips now, distributing them evenly through the batter.
- Fill Muffin Tin: Divide the batter evenly among the muffin cups, filling each about three-quarters full to allow room for rising.
- Bake: Place the muffin tin in the preheated oven and bake for 18 to 20 minutes. To check doneness, insert a toothpick into the center of a muffin; it should come out clean or with just a few moist crumbs.
- Cool Muffins: 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
- For a vegan version, substitute the eggs with flax eggs or another egg replacer.
- You can swap coconut oil for any neutral oil like vegetable or canola oil if preferred.
- Using ripe bananas is critical for natural sweetness and moist texture.
- Optionally, add chopped nuts for added crunch and texture.
- Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- These muffins freeze well; thaw at room temperature or warm before serving.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
