Description
Delicious and healthy Chocolate Peanut Butter Banana Muffins, perfect for a quick breakfast or snack. These gluten-free muffins combine ripe bananas, creamy peanut butter, and rich cocoa for a moist and flavorful treat, naturally sweetened with maple syrup or honey and optionally studded with chocolate chips.
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 the oven: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it to prevent sticking.
- Mix wet ingredients: In a large mixing bowl, combine the mashed bananas, peanut butter, melted coconut oil, maple syrup, vanilla extract, and eggs. Stir until the mixture is smooth and well blended.
- Combine dry ingredients: In a separate bowl, whisk together the gluten-free flour, cocoa powder, baking soda, and salt to ensure even distribution of leavening and flavoring agents.
- Combine wet and dry: Add the dry ingredients to the wet ingredients and gently fold them together until just combined. Avoid overmixing to keep the muffins tender and moist.
- Add chocolate chips (optional): If desired, fold in the chocolate chips evenly throughout the batter for extra chocolatey bursts.
- Fill muffin cups: Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full to allow room for rising.
- Bake: Bake the muffins in the preheated oven for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely, enhancing their texture and flavor.
Notes
- For a vegan version, substitute eggs with flax eggs or chia eggs and use maple syrup instead of honey.
- You can substitute regular all-purpose flour if gluten-free flour is not available.
- Adding nuts or seeds can provide extra texture and nutrition.
- Muffins can be stored in an airtight container at room temperature for up to 3 days or frozen for up to 2 months.
- Ensure bananas are very ripe for natural sweetness and moisture.
