Description
Delight in these moist and flavorful Chocolate Peanut Butter Banana Muffins, perfect for a wholesome breakfast or a guilt-free snack. Made with ripe bananas, creamy peanut butter, cocoa powder, and a touch of sweetness from maple syrup, these gluten-free muffins are simple to prepare and satisfy both chocolate and peanut butter cravings.
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, creamy peanut butter, melted coconut oil, maple syrup, vanilla extract, and eggs. Stir until you achieve a smooth and even mixture.
- Prepare dry ingredients: In a separate bowl, whisk together the gluten-free all-purpose flour, cocoa powder, baking soda, and salt to ensure even distribution of leavening agents and cocoa.
- Combine wet and dry: Gradually add the dry ingredients to the wet ingredients. Gently fold the mixture just until combined, taking care not to overmix, which can result in tough muffins.
- Add chocolate chips: If using, fold in the chocolate chips evenly throughout the batter to add a melty chocolate surprise in each muffin.
- Fill muffin tins: Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full to allow room for rising.
- Bake the muffins: Place the muffin tin in the oven and bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool the muffins: Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely. This helps prevent sogginess and maintains texture.
Notes
- Use ripe bananas for the best sweetness and moisture.
- Substitute maple syrup with honey if preferred, but this will affect the flavor slightly.
- For a vegan version, use flax eggs and ensure the chocolate chips are dairy-free.
- These muffins can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- Freeze leftover muffins individually wrapped for up to 2 months and thaw at room temperature before eating.
- Adjust sweetness by adding more or less maple syrup depending on taste.
