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chocolate peanut butter banana muffins in a muffin tin with a spoonful of peanut butter and scattered dark chocolate chips on a marble table - gluten-free, vegan, dairy-free swirl muffin
5 from 4 votes

Gluten-Free Chocolate Peanut Butter Banana Muffins

Peanut butter banana batter swirled with a rich cocoa batter and studded with melty dark chocolate chips. These gluten-free muffins are completely vegan. Ripe bananas replace the eggs and keep everything moist without any dairy. The whole batch comes together in one bowl with everyday pantry ingredients. Make extras and freeze for grab-and-go breakfasts all week.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12 muffins
Metric - US Customary

Ingredients

  • 3 (340 g) very ripe bananas - about 1½ cups /340g mashed
  • ¼ cup (65 g) creamy peanut butter
  • 2 tablespoons (28 g) oil - canola, grapeseed, any neutral tasting oil - not olive oil
  • 1 cup (200 g) granulated sugar
  • 2 cups (280 g) gluten-free flour blend - Bob's Red Mill 1-to-1 Gluten-Free Baking Flour (in the blue bag) which contains xanthan gum
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 tablespoon (15 g) apple cider vinegar
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons (10 g) cocoa powder
  • 1 tablespoon (15 g) water
  • 1 cup (180 g) dairy-free chocolate chips - I used Guittard dark chocolate chips

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Instructions

  • Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
  • In a large bowl, mash 3 (340 g) very ripe bananas until smooth. Add ¼ cup (65 g) creamy peanut butter, 2 tablespoons (28 g) oil, and 1 cup (200 g) granulated sugar. Stir until combined.
  • Add 2 cups (280 g) gluten-free flour blend, 1 teaspoon salt, 1 teaspoon baking soda, 1 teaspoon baking powder, 1 tablespoon (15 g) apple cider vinegar, and 1 teaspoon pure vanilla extract. Stir until just combined. Do not overmix.
  • Transfer 1 cup of batter to a small bowl. Add 2 tablespoons (10 g) cocoa powder and 1 tablespoon (15 g) water. Stir until smooth.
  • Divide the peanut butter batter evenly among the 12 muffin wells.
  • Add a rounded tablespoon of the chocolate batter on top of each and drag a toothpick through once or twice to create a swirl. Top each muffin with 1 cup (180 g) dairy-free chocolate chips, divided evenly.
  • Bake for 20-25 minutes, until the tops are lightly browned and a toothpick inserted in the center comes out clean.
  • Let cool in the pan for 5-10 minutes, then transfer to a wire rack.

Notes

  • Flour: This recipe was tested with Bob's Red Mill 1-to-1 Gluten-Free Baking Flour (in the blue bag), which contains xanthan gum. I cannot verify that other brands will work in this recipe.
  • Bananas: The riper the better. Heavily spotted or fully brown bananas give the best flavor and moisture. Frozen and thawed bananas work too. Just drain any excess liquid before mashing.
  • Chocolate chips: If keeping these vegan and dairy-free, check your chocolate chip label. I used Guittard dark chocolate chips. Note that Guittard is made on the same line as dairy, so if you have a dairy allergy (not just a preference), look for a dedicated dairy-free brand.
  • Storage: Store in an airtight container at room temperature for up to 3 days. Freeze for up to 2 months.

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
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