Description
These Chocolate Peanut Butter Banana Muffins are a delicious gluten-free and dairy-free option perfect for breakfast or a snack. Moist and flavorful, they combine the richness of peanut butter with ripe bananas and cocoa for a naturally sweet treat.
Ingredients
Muffin Batter
- 1/4 cup butter, softened (or coconut oil or a dairy-free butter alternative stick)
- 1/2 cup sugar
- 1/3 cup peanut butter*
- 1 1/4 cup overripe banana, mashed (about 3 large bananas)
- 1/4 cup milk of choice (skim, 2%, whole or almond)
- 1 tsp vanilla bean paste
- 2 eggs
- 1 1/2 cup gluten-free all purpose flour, regular flour, or oat flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup cocoa powder
Topping
- 6 tsp peanut butter*
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and spray a muffin tin with non-stick spray to ensure the muffins don’t stick.
- Mix Wet Ingredients: In a large mixing bowl, beat the butter and sugar together with a mixer until creamy. Add the peanut butter, mashed bananas, milk, and vanilla bean paste, mixing thoroughly until combined. Add the eggs and briefly blend them into the mixture.
- Combine Dry Ingredients: To the same bowl, add the gluten-free flour (or alternative flour), baking powder, baking soda, and salt. Sift the cocoa powder through a fine mesh strainer into the batter to avoid lumps. Stir everything together gently until you get a smooth, consistent muffin batter.
- Fill Muffin Tin: Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full to allow room for rising.
- Add Peanut Butter Swirl: Place an overflowing 1/2 teaspoon of peanut butter on top of each muffin prior to baking. Use a toothpick to swirl the peanut butter gently into the top of each muffin for a beautiful marbled effect.
- Bake Muffins: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Allow to cool before serving.
Notes
- You can substitute butter with coconut oil or any dairy-free butter alternative to keep the recipe dairy-free.
- Use ripe or overripe bananas for the best natural sweetness and moist texture.
- Adjust the sweetness by reducing or increasing the sugar amount according to your taste.
- Peanut butter used for the swirl can be crunchy or creamy based on preference.
- Store muffins in an airtight container for up to 3 days or freeze for longer storage.
