Chocolate peanut butter banana muffins are moist, crumbly, and full of flavor. They have just a hint of sweetness and make a great breakfast or snack on the go. Plus, they’re gluten-free.
My chocolate peanut butter banana muffins are moist and flavorful, and have just the consistency you’d expect in a muffin. Crumbly and soft. Why do I mention this? They are gluten free – no need for flour in these muffins! I’ve also replaced the refined sugar and use maple syrup instead. You’ll feel good about snacking on these muffins because you know exactly what ingredients are inside.
These muffins are a trifecta of flavor – you’ve got chocolate, peanut butter, and bananas. Somehow, all flavors take a starring role in these muffins, which are insanely addictive. Plus, they have just a hint of sweetness from the bananas and maple syrup.
You’ll want to use very ripe bananas for this recipe – they’ll provide additional sweetness. They are also easier to blend into the batter if you don’t like seeing banana bits in your muffins. If desired, use a blender! This will provide a smooth consistency in your batter.
Chocolate Peanut Butter Banana Muffins
Ingredients
- 1 cup peanut butter
- 2 ripe bananas
- 2 large eggs
- 1/4 cup maple syrup
- 1/3 cup cocoa powder
- 1/2 teaspoon baking soda
Instructions
- Preheat oven to 350 degrees. Line a muffin pan with liners or lightly grease and set aside.
- In a large bowl, add peanut butter, bananas, eggs, and maple syrup. Mix until well combined and no (or few) banana lumps remain.
- Add cocoa powder and baking soda and mix until well combined.
- Pour batter into muffin pans, filling each about 2/3 full. Bake for 20-22 minutes or until a toothpick comes out clean. Remove from oven and allow to stand for 5 minutes transferring to a wire rack to finish cooling.
Stay quite moist for days. Will make this recipe again.
Thanks for sharing, Kay. Glad you enjoyed them!