Gluten-Free Chocolate Peanut Butter Banana Muffins
Gluten-free chocolate peanut butter swirl banana muffins are great for an easy breakfast or brunch recipe! Easy gluten-free and vegan chocolate peanut butter muffins are beautifully swirled and studded with dairy-free chocolate chips! No dairy, eggs or gluten are needed for a delicious and moist muffin! We use simple ingredients you already have in your house and on the table in 30 minutes.
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Ingredients
- 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
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Instructions
- 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.
Nutrition
Calories: 262kcal | Carbohydrates: 42g | Protein: 4g | Fat: 10g | Saturated Fat: 3g | Sodium: 324mg | Potassium: 90mg | Fiber: 3g | Sugar: 24g | Calcium: 54mg | Iron: 2.1mg
