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.
These chocolate peanut butter banana muffins are moist and flavorful, crumbly, and soft. Plus, they're filled chocolate, peanut butter, and banana - the perfect trio of flavors!
They are also 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.
If you've never had gluten free muffins before, the texture will be slightly different than a flour-filled muffin. But don't worry, these muffins are still soft, moist, and crumbly - you'll love them!
Ripe bananas
For this recipe, you'll need a few very ripe bananas. Ripe bananas are sweeter, adding natural sweetness to your muffins. They're also softer and easier to incorporate into your muffin batter.
This is why banana bread recipes always call for very ripe or old bananas.
Blender muffins
Blender muffinsIf you don't want to see any tiny bits of banana in your muffins, try using a blender.
This will help give your muffins a very smooth, even texture. This way, the bananas will evenly incorporate into your batter, leaving no chunks.
Maple syrup substitute
If you don't have maple syrup on hand, try using honey or brown sugar instead. Granulated sugar can also be used.
If you try any other sweeteners, let us know how they work in the comments below!
Chocolate Peanut Butter Banana Muffins
Ingredients
- 1 cup peanut butter
- 2 ripe bananas
- 2 large eggs
- ¼ cup maple syrup
- ⅓ cup natural cocoa powder
- ½ 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 ⅔ 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.
Equipment Recommendations
Notes
- Maple syrup can be substituted with honey or brown sugar.
- To reduce lumps of banana in muffin batter, use a blender to mix ingredients instead.
Stay quite moist for days. Will make this recipe again.
Thanks for sharing, Kay. Glad you enjoyed them!