Gluten-Free Chocolate Peanut Butter Banana Muffins
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.
Hello, do you think you could make these with any sugar that isn’t refined?
Hi Angela – I haven’t tried it but I think coconut sugar would be a good swap with a 1:1 ratio for the granulated sugar. Let me know if you try it. I make these muffins fairly regularly so next time I will try it with coconut sugar or maple syrup and report back!
Thank you! I will give it a go and let you know how they turn out 🙂
Why the apple cider? It an odd ingredient to add to the mixure
Hi! The apple cider vinegar reacts with the baking soda and helps replace the eggs in the muffins. You don’t taste it in the final product. I use it in a ton of my gluten-free vegan baking and it does wonders!
Can I use almond flour instead of the whole wheat flour? Is it unsweetened cocoa powder? Will coconut sugar or honey work instead of regular sugar? Can I use coconut oil instead of canola oil?
Have you made this recipe with eggs? How many would you use?
Hi Laura, I have not made this recipe with eggs before. The banana and apple cider vinegar help so eggs are not needed in the recipe. Is there a reason you want to use eggs in the recipe?
These look and smell delicious! I was about to pull them out of the oven but found that they have fallen in the middle terribly! Ever have this happen? Im not sure what i did wrong. Still yummy though!
Hi Rachel! So sorry your muffins fell in the middle. I’ve never had that happen before. Which brand of flour did you use? And did you make any swaps in the recipe? I’d love to help you figure out what happened. I hope they were still yummy!
My daughter has egg and peanut allergies, so I subbed in almond butter. They were so good, both my kids loved them! Thanks for the great recipe!
I’m so glad you and your kids enjoyed these, Sarah! Thanks for stopping by 🙂
Delicious! Will make them again. Easy to follow recipe. Thank you so much for sharing.
Love these! Perfect texture. I used coconut sugar with a 1:1 ratio and they’re delicious. Will definitely make again!
So glad you enjoyed these, Victoria! Thanks for sharing about the coconut sugar. I’ll add that to the notes so others know to use a 1:1 ratio as well. I appreciate it!