Description
Deliciously moist and rich Chocolate Peanut Butter Banana Muffins, combining ripe bananas, creamy peanut butter, and cocoa for a wholesome treat. Perfect as a snack or breakfast option, these muffins are naturally sweetened with maple syrup and made with gluten-free flour, making them a crowd-pleaser for those seeking a tasty yet healthier baked good.
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.
- Mix Wet Ingredients: In a large mixing bowl, combine the mashed bananas, creamy peanut butter, melted coconut oil, maple syrup, vanilla extract, and eggs. Stir with a spoon or whisk until the mixture is smooth and well incorporated.
- Combine Dry Ingredients: In a separate bowl, whisk together the gluten-free flour, cocoa powder, baking soda, and salt to evenly distribute the leavening agents and cocoa.
- Mix Wet and Dry: Add the dry ingredients to the wet banana mixture. Gently fold with a spatula until just combined to avoid overmixing, which can make muffins dense.
- Add Chocolate Chips (Optional): If using, fold the chocolate chips into the batter evenly, ensuring they are well distributed but without overmixing.
- Fill Muffin Cups: Spoon the batter evenly into the prepared muffin tin, filling each cup about three-quarters full for good rising.
- Bake: Place the muffin tin in the preheated oven and bake for 18-20 minutes. To check doneness, insert a toothpick into the center of a muffin; it should come out clean or with a few moist crumbs, not wet batter.
- Cool: Allow the muffins to cool in the tin for a few minutes to firm up, then transfer them to a wire rack to cool completely before serving or storing.
Notes
- Use ripe bananas for natural sweetness and moisture.
- Maple syrup or honey can be substituted based on preference or dietary needs.
- For a vegan version, replace eggs with flax eggs or chia eggs and ensure the sugar is vegan.
- Optional chocolate chips add extra indulgence but can be omitted for a simpler muffin.
- Store muffins in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.
