Chocolate Peanut Butter Banana Muffins (gluten Recipe

I crafted Gluten Free Peanut Butter Banana Muffins that bring together gluten-free flour, cocoa powder, ripe mashed bananas, and smooth peanut butter. A handful of chocolate chips and a pretty peanut butter swirl finish the look, inviting you to uncover the delightful interplay of flavors in every bite.

I’ve been experimenting in the kitchen lately and these Gluten-free Chocolate Peanut Butter Banana Muffins quickly became one of my fave recipes. They pack a punch with rich, chocolaty flavor from 1/2 cup unsweetened cocoa powder, and the natural sweetness of 2 overripe bananas mashed to perfection.

I mixed in 1 1/2 cups gluten-free all-purpose flour along with 1/2 cup granulated sugar and a little 1/4 cup light brown sugar to give it that unique balance of sweet and savory. Adding 2 large eggs, 1/3 cup smooth peanut butter, and 1/3 cup melted coconut oil, the batter turned into something extraordinary.

I stir in 1/2 cup chocolate chips that slowly melt creating pockets of chocolate, and then top it all with a pretty peanut butter swirl made from 1/4 cup peanut butter mixed with 1 tbsp honey. It reminds me of healthier versions of peanut butter banana muffins, with just enough surprise in every bite.

Why I Like this Recipe

I really love this recipe cause the flavors just work together so well. First, I’ve always been a fan of the classic combo of chocolate, peanut butter, and banana and this recipe nails it every time. Second, since it’s gluten-free, I can enjoy baking without worrying about gluten issues, which makes it feel extra special to me. Third, I dig how simple the instructions are, even if I’m not the best baker; it makes me feel like I can totally pull it off. Lastly, the texture is awesome – the muffins come out moist and the peanut butter swirl on top adds that little extra kick that makes them super satisfying.

Ingredients

• Gluten-free all-purpose flour: Provides carbohydrates and some fiber with a mild flavor.
• Unsweetened cocoa powder: Packed with antioxidants, it adds a bittersweet chocolate flavor boost.
• Granulated sugar: Refined carbohydrates that deliver sweetness despite fewer nutritional benefits.
• Light brown sugar: Moist and rich in flavor, offers a deeper sweet note.
• Bananas: Provide natural sweetness, potassium and some dietary fiber for energy and heart health.
• Peanut butter: Adds protein and healthy fats, enriches texture and flavor with a creamy swirl.
• Chocolate chips: Indulgent treat, enhances sweetness and satisfies your chocolate craving perfectly.

Ingredient Quantities

• 1 1/2 cups gluten-free all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1/2 cup granulated sugar
• 1/4 cup light brown sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 2 overripe bananas (about 1 cup mashed)
• 2 large eggs
• 1/3 cup smooth peanut butter
• 1/3 cup melted coconut oil
• 1/4 cup milk (or your favorite non-dairy milk)
• 1 tsp vanilla extract
• 1/2 cup chocolate chips (or roughly chopped dark chocolate)
• For the peanut butter swirl: 1/4 cup peanut butter mixed with 1 tbsp honey

How to Make this

1. Preheat your oven to 350°F and line a muffin tin with paper cups or grease it well.

2. In a large bowl, whisk together the gluten-free all-purpose flour, cocoa powder, granulated sugar, light brown sugar, baking powder, baking soda, and salt.

3. In another bowl, mash the overripe bananas until smooth. Then stir in the eggs, smooth peanut butter, melted coconut oil, milk, and vanilla extract.

4. Pour the wet mixture into the dry ingredients and stir until just combined—try not to overmix or the muffins may turn out tough.

5. Gently fold in the chocolate chips or chopped dark chocolate so that they spread evenly throughout the batter.

6. Spoon the mixture into the muffin cups, filling each about 3/4 full.

7. Mix 1/4 cup peanut butter with 1 tbsp honey in a small bowl, then drizzle this swirl over the top of each muffin. Use a toothpick to gently swirl the topping into the batter.

8. Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.

9. Let the muffins cool in the tin for about 5 minutes before transferring them to a wire rack.

10. Enjoy your delicious Chocolate Peanut Butter Banana Muffins warm, perfect with your favorite milk!

Equipment Needed

1. An oven preheated to 350°F along with a muffin tin (either lined with paper cups or well greased)
2. A large mixing bowl for combining the dry ingredients like gluten-free flour, cocoa powder, sugars, and leaveners
3. A medium bowl to mash the bananas and mix in the eggs, peanut butter, melted coconut oil, milk, and vanilla extract
4. A small bowl for the peanut butter and honey swirl
5. A whisk to thoroughly mix the dry ingredients in the large bowl
6. A fork or potato masher for mashing the bananas until smooth
7. Measuring cups and spoons to ensure the correct amounts of each ingredient
8. A spatula for stirring the wet and dry mixtures together and gently folding in the chocolate chips
9. A toothpick to test for doneness and to swirl the peanut butter topping into the batter
10. A wire cooling rack to let the muffins cool after they’re baked

FAQ

Chocolate Peanut Butter Banana Muffins (gluten Recipe Substitutions and Variations

• Instead of unsweetened cocoa powder you can use raw cacao powder for a richer chocolate flavor even though it might be a bit more bitter.
• If you run out of light brown sugar you could swap it with an equal amount of coconut sugar that adds a subtle caramel taste.
• If smooth peanut butter isnt available, try almond butter or cashew butter in the same amount for a different nutty twist.
• For milk, you can use almond milk or oat milk if youre looking for a dairy alternative that works just as well.
• If melted coconut oil is not on hand, any neutral oil like vegetable oil can do the trick in equal measure.

Pro Tips

1. Be really careful not to overmix the batter – if you do, your muffins could turn out tough, so mix just until the ingredients are mostly combined.
2. Make sure you mash your bananas really well, cause if they’re not smooth, youll notice weird lumps and uneven flavors throughout the muffins.
3. When youre folding in the chocolate chips, do it gently so they don’t sink to the bottom, and the chociey goodness is spread out equally in every bite.
4. Don’t rush the cooling process – let the muffins chill in the tin for a few minutes before moving them to a rack, otherwise they might break apart or lose a bit of their texture.