I recently whipped up a batch of these peanut butter banana muffins and they totally exceeded my expectations. The gluten free twist with natural sweetness from maple syrup makes them an ideal on-the-go treat. Each bite gets you a burst of protein, rich peanut butter, and playful chocolate chips that elevate the flavor experience. Enjoy!

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I love experimenting in the kitchen, and these Gluten Free Peanut Butter Banana Muffins have become one of my top picks for a healthy breakfast or handy snack. My muffins are packed with protein and natural sweetness from mashed bananas (3 ripe bananas, about 1 1/2 cups) and pure maple syrup.

I always mix in 2 large beaten eggs and natural peanut butter (1/3 cup) which gives them that intense peanut flavor. I add 1 tsp vanilla extract and 1/4 cup melted coconut oil for a smooth, rich texture.

The gluten free all-purpose flour blend (1 1/2 cups) combined with baking soda, baking powder and salt makes the muffins light and fluffy. The best part is that they’re dairy free and you can even mix in 1/2 cup mini chocolate chips if you like them extra chocolaty.

I really think these healthy peanut butter muffins deliver just the right balance of nutrition and flavor for an on-the-go treat.

Why I Like this Recipe

I really love these muffins because they’re super flavorful and comforting, you know? First off, I like that they mix natural ingredients like ripe bananas, peanut butter and maple syrup in a way that just makes everything taste so rich and satisfying. Secondly, I really dig how healthy they are, especially since I can enjoy a dairy free, gluten free breakfast or snack that still gives me plenty of protein and energy. Another great thing is that they’re easy to make; even though I’m not a master chef, these muffins always come out awesome without too much fuss. And lastly, I can’t get over the little burst of fun with the mini chocolate chips – they give every bite a perfect touch of extra yum that makes me crave them all the time.

Ingredients

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Bananas are naturally sweet and packed with fibre, vitamins, and carbs for energy.
Peanut butter adds protein and healthy fats along with a nutty flavor that lifts the dish.
Maple syrup brings natural sweetness and a rich taste thats smooth and comforting.
Gluten free flour makes the muffins great for folks with sensitive stomachs and celiac issues.
Coconut oil gives moistness and supplies medium chain fatty acids which are pretty good.

Ingredient Quantities

3 ripe bananas, mashed (about 1 1/2 cups)

2 large eggs, beaten

1/3 cup natural peanut butter

1/3 cup pure maple syrup

1 tsp vanilla extract

1/4 cup melted coconut oil

1 1/2 cups gluten free all-purpose flour blend

1 tsp baking soda

1/2 tsp baking powder

1/4 tsp salt

1/2 cup mini chocolate chips (if you like ’em extra chocolaty)

How to Make this

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1. Preheat your oven to 350°F and line your muffin tin with paper liners.

2. In a big bowl, mash the three ripe bananas until smooth, then stir in the beaten eggs, natural peanut butter, pure maple syrup, vanilla extract, and melted coconut oil.

3. In another bowl, mix together the gluten free all-purpose flour blend, baking soda, baking powder, and salt.

4. Pour the dry ingredients into the wet mixture and stir gently until combined. Don’t over mix or the muffins might get tough.

5. Fold in the mini chocolate chips, making sure they’re evenly distributed.

6. Spoon the batter into the muffin tin, filling each cup about 3/4 full.

7. Place the tin in the oven and bake for about 18-20 minutes, or until a toothpick poked in the center comes out clean.

8. Remove from the oven and let the muffins cool in the tin for a few minutes, then transfer them to a cooling rack.

9. Enjoy warm or let them cool completely for a perfect on-the-go breakfast or snack!

Equipment Needed

1. Oven (make sure it’s set to 350°F)
2. Muffin tin
3. Paper liners for the muffin tin
4. Large bowl for mixing the wet ingredients
5. A smaller bowl for combining the dry ingredients
6. Measuring cups and spoons
7. Fork or potato masher for mashing the bananas
8. Whisk or fork to beat the eggs and mix the wet ingredients
9. Spatula for stirring the batter
10. Cooling rack to let the muffins cool
11. Toothpick to check if the muffins are baked through

FAQ

Can I freeze these muffins? – Sure, you can freeze these bad boys. Once they're completely cool, pop them in an airtight container or zip-lock bag and they'll be good for up to a month. Just let 'em thaw at room temp before eating.

Can I substitute the peanut butter? – Yeah, if you're not into peanut butter or have allergies, you can swap it with almond butter or cashew butter. Just keep in mind the flavor might change a bit.

How do I know when they're done? – The easiest way is to insert a toothpick in the center. If it comes out clean or with just a few crumbs, you're golden. If it's still wet, give 'em a few more minutes.

Can I use other types of flour? – This recipe is designed for gluten free all-purpose flour blend, so changing that might mess with the texture. If you try another type, you might have to adjust the liquid measures a bit.

How long do they stay fresh? – They'll stay fresh in an airtight container at room temp for about 2 days. If you need them to last longer, just freeze 'em and reheat when you're ready.

Gluten Free Peanut Butter Banana Muffins Recipe Substitutions and Variations

If you’re out of eggs or need a vegan option, try mixing 1 tablespoon of ground flaxseed with 3 tablespoons of water per egg. Let it sit for a few minutes till it thickens up.
Don’t have natural peanut butter? Sunflower seed butter is a good swap, especially if you’re allergic to nuts.
No pure maple syrup? You can use an equal amount of honey or agave syrup, though it might change the flavor a bit.
If coconut oil isn’t available, melted butter works fine. You can also try another neutral oil like grapeseed oil if you prefer a dairy-free version.

Pro Tips

1. Try not to overmix the batter when combining the wet and dry ingredients. Overdoing it can make your muffins turn out a bit tough instead of fluffy.

2. Make sure your bananas are mashed really well. If there are lumps, the texture might get uneven and taste off in some bites.

3. Keep an eye on the muffins while they bake. Depending on your oven, they may need a minute less or more than the recipe says. A toothpick test is a super simple trick to know when they’re done.

4. If you’re feeling adventurous, you could mix in nuts or even swap out some of the chocolate chips with something else. Small tweaks like that can change up the flavor with a little extra crunch.