Description
These Chocolate Peanut Butter Banana Muffins are a deliciously moist and naturally sweet treat combining ripe bananas, creamy peanut butter, and rich cocoa. Perfect for breakfast or a snack, they are made with gluten-free flour and lightly sweetened with maple syrup or honey, making them a wholesome option for satisfying your chocolate 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 Oven: Preheat your oven to 350°F (175°C). Prepare a muffin tin by lining it with paper liners or lightly greasing it to prevent sticking.
- Combine Wet Ingredients: In a large mixing bowl, add the mashed bananas, creamy peanut butter, melted coconut oil, maple syrup or honey, vanilla extract, and eggs. Mix thoroughly until the mixture is smooth and uniform.
- Mix Dry Ingredients: In a separate bowl, whisk together the gluten-free flour, cocoa powder, baking soda, and salt to evenly distribute the leavening agent and flavorings.
- Combine Wet and Dry: Gently fold the dry ingredients into the wet ingredients until just combined, ensuring you do not overmix to maintain the muffins’ tenderness.
- Add Chocolate Chips (Optional): If using, fold in the chocolate chips evenly throughout the batter for pockets of melty chocolate.
- Fill Muffin Cups: Divide the batter evenly among the muffin cups, filling each about 3/4 full to allow room for rising during baking.
- Bake: 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, indicating they are fully cooked.
- Cool: Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely. This prevents sogginess and helps them set.
Notes
- For a vegan version, substitute eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg).
- Using ripe bananas ensures natural sweetness and moisture.
- Coconut oil can be replaced with any neutral oil like vegetable or canola oil if preferred.
- Chocolate chips are optional but enhance the flavor with extra chocolate richness.
- The recipe works well with regular all-purpose flour if gluten-free is not a priority.
- Do not overmix batter to avoid dense muffins.
