Nothing is more comforting on a cold winter day than a warm muffin straight out of the oven. Imagine sinking your teeth into a muffin that is equal parts chocolate and peanut butter with subtle hints of banana flavor coming through.
Melted chocolate chips making for an ooey gooey bite. Soft and springy and perfectly moist. Swoon. Now what would you say if I told you that the same muffin is BOTH gluten-free AND vegan? Yessssss friends! This deliciousness is gluten-free, dairy-free, and vegan. The secret to this recipe is all in the banana.
I love using bananas in my vegan muffins because they act as a great egg substitute. No need to use flax meal or chia seeds in this recipe, the banana does all of the work! If you’re like me, you probably have frozen bananas in your freezer waiting for an occasion to use them up. Here’s your chance friends!
These muffins are frozen bananas waiting in the freezer gold. Keep in mind, using bananas in place of eggs for baking does make whatever you are baking banana flavored.
So I tend to keep that in mind with the flavors I’m pairing it with. For instance, lemon banana muffins might not be as good as say these chocolate peanut butter banana muffins. Because let’s face it, chocolate + peanut butter + banana = heaven.
It really might be one of my favorite flavor combinations ever. I’ve shared quite a few chocolate peanut butter banana recipes here on the blog actually, including this vegan banana chocolate chunk ice cream, slow cooker chocolate peanut butter oatmeal, and chocolate peanut butter banana bites.
These gluten-free chocolate peanut butter banana muffins are happy to join the club. The CPBB club, obviously.
You’ll love how easy these muffins are to make. This recipe uses everyday ingredients that you probably already have on hand!
If you want to keep your muffins dairy-free or vegan, make sure you are using chocolate chips that don’t contain any dairy! My favorite in this recipe is Guittard dark chocolate chips, however they are made on the same line as dairy so if you have an allergy be sure to watch for that.
I love the really deep and rich flavor that the chocolate chips give to the muffins. Not to mention how ooey and gooey they are right out of the oven! I know you’re supposed to wait until baked goods cool to eat them… but I can never resist. I have to try at least ONE straight from the oven!
These muffins also freeze beautifully making them a great gluten-free grab-and-go option for breakfast or quick snacks throughout the week. Whenever I’m out and about I tend to bring snacks with me so I’m always prepared, and these muffins are definitely favorites to keep with me.
How about you… do you love chocolate, peanut butter and banana together as much as I do?
Looking for ways to use up bananas? Try these recipes!
You can’t go wrong with making a banana nice cream with ripe bananas, so it’s a no brainer that this strawberry banana nice cream is a favorite in our house! Banana bread is always a classic and this Gluten-Free Banana Bread from Meaningful Eats does not disappoint!
If the weather is warm and you’re looking for an easy treat for the kiddos, these Chocolate Peanut Butter Covered Frozen Banana Pops are so simply to make and the whole family will love them!
This Paleo Coffee Cake Banana Bread is topped with a cinnamon streusel and would be fantastic with a cup of coffee!
Gluten-Free Chocolate Peanut Butter Banana Muffins Recipe
Gluten-Free Chocolate Peanut Butter Banana Muffins
- 3 very ripe bananas (mashed (about 1 1/2 cups))
- 1/4 cup creamy peanut butter
- 2 tbsp oil (canola, grapeseed, any neutral tasting oil - not olive oil though)
- 1 cup granulated sugar
- 2 cups gluten-free flour blend (I like Bob's Red Mill 1-to-1 baking flour)
- 1 tsp salt
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tbsp apple cider vinegar
- 1 tsp pure vanilla extract
- 2 tbsp cocoa powder
- 1 tbsp water
- 1 cup dairy-free chocolate chips (I used Guittard dark chocolate chips)
- In a large bowl, mix together mashed bananas, creamy peanut butter, oil, granulated sugar, gluten-free flour blend, salt, baking soda, baking powder, apple cider vinegar and vanilla extract. Stir to combine.
- Take one cup of the batter and place in a smaller bowl. Stir in the cocoa powder and water and mix to combine.
- Spoon peanut butter mixture into muffin tin lined with cupcake liners. Add a rounded tablespoon of the chocolate batter to each muffin well and swirl with a toothpick or a knife. Top with chocolate chips.
- Bake at 350F for 20-25 minutes, until muffin is lightly browned and a toothpick inserted into the center comes out clean.
- Let cool in the pan for 5-10 minutes before serving.