Description
Chocolate peanut butter banana muffins blend rich flavors into a delightful gluten-free treat. Moist banana-packed muffins with chocolate and peanut butter swirls create a perfect breakfast or snack you’ll savor with pure joy.
Ingredients
Scale
Main Ingredients:
- 1 ¼ cups overripe banana, mashed (about 3 large bananas)
- ⅓ cup peanut butter
- 2 eggs
- ½ cup sugar
Flour and Leavening Agents:
- 1 ½ cups gluten-free all-purpose flour, regular flour, or oat flour
- ½ cup cocoa powder
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Liquid and Fat Ingredients:
- ¼ cup butter, softened (or coconut oil or a dairy-free butter alternative)
- ¼ cup milk of choice (skim, 2%, whole, or almond)
- 1 teaspoon vanilla extract
Peanut Butter Swirl:
- 6 teaspoons peanut butter
Instructions
- Warm the oven to 350°F and coat a muffin tin with non-stick spray, ensuring even coverage for easy muffin removal.
- In a spacious mixing bowl, cream together butter and sugar until light and fluffy, creating a smooth base for the muffins.
- Incorporate peanut butter, ripe mashed bananas, milk, and vanilla extract, stirring until the mixture becomes uniform and fragrant.
- Gently blend in eggs, mixing just until they are fully integrated into the wet ingredients.
- Sift flour, baking powder, baking soda, and salt directly into the wet mixture, ensuring no lumps remain.
- Carefully sprinkle cocoa powder through a fine mesh strainer, then fold all ingredients together until a consistent, velvety batter forms.
- Distribute the batter evenly among muffin cups, filling each approximately two-thirds full to allow room for rising.
- Top each muffin with a generous dollop of peanut butter, then use a toothpick to create elegant swirling patterns across the surface.
- Slide the muffin tin into the preheated oven and bake for 18-20 minutes, checking doneness by inserting a toothpick into the center – it should emerge clean.
- Let muffins rest in the tin for a few minutes to set, then transfer to a wire rack for complete cooling and optimal texture.
- Serve and savor these decadent gluten-free chocolate peanut butter banana muffins at room temperature.
Notes
- These muffins blend rich chocolate, creamy peanut butter, and sweet bananas into a delightful gluten-free treat that satisfies multiple cravings in one bite.
- Perfect for meal prep, these morsels stay fresh for 3-4 days when stored in an airtight container at room temperature or up to a week in the refrigerator.
- Easily customize the recipe by using dairy-free butter and plant-based milk to make this recipe completely dairy-free and allergen-friendly.
- The peanut butter swirl adds a beautiful marbled effect and extra burst of nutty flavor that elevates these muffins from ordinary to extraordinary.
- Pro tip: Use very ripe, almost overripe bananas for maximum natural sweetness and moisture in the muffins.
- For best texture, avoid overmixing the batter and stop stirring as soon as ingredients are just combined to keep muffins tender.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 220
- Sugar: 10 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 50 mg