These Chocolate Peanut Butter Banana Muffins are a delicious, nutritious way to enjoy a naturally sweetened treat. They combine the rich flavors of chocolate, creamy peanut butter, and ripe bananas, offering a satisfying yet healthy option. Ideal for those following gluten-free or dairy-free diets, these muffins can also be made with regular flour and dairy-based ingredients if preferred. Whether you enjoy them as a breakfast treat, post-workout snack, or satisfying dessert, these muffins will bring delightful flavors and wholesome ingredients together in every bite.
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
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
1/3 cup chocolate chips (optional)
Instructions:
Prepare the Oven: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it.
Mix Wet Ingredients: In a large bowl, combine mashed bananas, peanut butter, melted coconut oil, maple syrup (or honey), vanilla extract, and eggs. Stir until smooth.
Combine Dry Ingredients: In a separate bowl, whisk together the gluten-free flour, cocoa powder, baking soda, and salt.
Mix Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, folding gently until combined. Avoid overmixing to keep muffins fluffy.
Add Chocolate Chips: For extra chocolatey goodness, fold in chocolate chips if desired.
Bake: Divide the batter evenly among the muffin cups, filling each about ¾ full. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
Cool and Enjoy: Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Serving Tips:
Warm Them Up: These muffins are especially delicious when served warm. Try microwaving each muffin for about 10 seconds to revive its fresh-baked texture and enhance the chocolate and peanut butter flavors.
Pairing Suggestions: Enjoy your muffins with a cup of coffee, tea, or a glass of almond milk. They also pair well with yogurt or fresh fruit for a balanced breakfast or snack.
Extra Toppings: For added indulgence, spread a little extra peanut butter on top, or sprinkle with chopped nuts or a dash of cinnamon before serving.
Storage Tips:
At Room Temperature: Keep muffins in an airtight container at room temperature for up to 2 days. Place a paper towel underneath and on top of the muffins in the container to absorb any excess moisture.
In the Refrigerator: Store muffins in an airtight container in the fridge for up to 1 week. This helps maintain their freshness while keeping the flavors intact.
Freezing Tips:
Wrap each muffin individually in plastic wrap or place in a freezer-safe bag to prevent freezer burn.
Store for up to 3 months. To reheat, thaw at room temperature for about an hour, or microwave for 20-30 seconds for a quick warm-up.
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FAQs:
Can I make these muffins without peanut butter?
Yes, if you’d like to avoid peanut butter, you can substitute it with other nut or seed butters like almond butter, cashew butter, or sunflower seed butter. This keeps the muffins nut-free and allergy-friendly while still providing a rich, creamy texture.
Are these muffins suitable for a vegan diet?
These muffins contain eggs, but you can make a vegan version by substituting each egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons of water per egg) or another preferred egg replacer. Additionally, ensure you’re using maple syrup instead of honey for a fully vegan recipe.
Can I use regular all-purpose flour instead of gluten-free flour?
Yes, if you don’t need the muffins to be gluten-free, you can substitute regular all-purpose flour in the same quantity. The texture and taste will remain deliciously similar.
How can I make the muffins sweeter?
If you prefer a sweeter muffin, you can add 1-2 tablespoons of brown sugar or coconut sugar to the batter. Additionally, using extra-ripe bananas will naturally increase the sweetness without needing additional sugar.
Conclusion:
These Chocolate Peanut Butter Banana Muffins offer a delicious, gluten-free, and dairy-free option for anyone craving a sweet, healthy treat. Try them today and enjoy a guilt-free indulgence packed with wholesome ingredients!
📖 Recipe:
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Chocolate Peanut Butter Banana Muffins
- Total Time: 28 minutes
- Yield: 12 muffins
- Diet: Gluten Free
Description
Indulge in these Chocolate Peanut Butter Banana Muffins – rich, moist, and gluten-free with a dairy-free option! Made with ripe bananas, creamy peanut butter, and cocoa powder, these muffins are naturally sweetened and ideal for a healthy yet satisfying treat. Perfect for breakfast, snacks, or dessert.
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
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
1/3 cup chocolate chips (optional)
Instructions
- Preheat oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it.
- In a large mixing bowl, combine the mashed bananas, peanut butter, melted coconut oil, maple syrup, vanilla extract, and eggs. Mix until smooth.
- In a separate bowl, whisk together the gluten-free flour, cocoa powder, baking soda, and salt.
- Add the dry ingredients to the wet ingredients and gently fold until just combined. Do not overmix.
- If desired, fold in chocolate chips.
- Divide the batter evenly among the muffin cups, filling each about 3/4 full.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for a few minutes, then transfer to a wire rack to cool completely.
Notes
Storage: Store muffins in an airtight container at room temperature for 2 days, in the refrigerator for up to 1 week, or freeze individually for up to 3 months.
Substitutions: Substitute peanut butter with almond butter or sunflower seed butter for nut-free options, and maple syrup with honey or agave syrup if desired.
Vegan Option: Replace eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg).
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12 muffins
- Calories: 180 kcal
