Description
Indulge in these delicious Chocolate Peanut Butter Banana Muffins that are gluten-free and offer a dairy-free option. Perfect for breakfast, snacks, or dessert, these muffins combine the rich flavors of chocolate, peanut butter, and banana, while providing a moist texture with every bite. A great treat for anyone with dietary restrictions, they are versatile and customizable. Whether you're craving a quick snack or a wholesome dessert, these muffins will satisfy your taste buds and nutritional needs.
Ingredients
Ingredients:
- ¼ cup butter, softened (or coconut oil or dairy-free butter alternative)
- ½ cup sugar
- ⅓ cup peanut butter*
- 1 ¼ cups overripe bananas, mashed (about 3 large bananas)
- ¼ cup milk of choice (skim, 2%, whole, or almond)
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 ½ cups gluten-free all-purpose flour, regular flour, or oat flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup cocoa powder
Peanut Butter Swirl:
- 6 teaspoons peanut butter
Instructions
Instructions:
- Preheat your oven to 350°F (175°C) and spray a muffin tin with non-stick spray.
- In a large mixing bowl, beat together the butter and sugar with a mixer until creamy.
- Add the peanut butter, mashed bananas, milk, and vanilla extract, and mix until fully incorporated. Beat in the eggs briefly.
- Add the flour, baking powder, baking soda, and salt to the same bowl. Sift the cocoa powder into the bowl using a fine mesh strainer. Stir everything together until the batter is smooth and well-combined.
- Fill each muffin tin about ⅔ full with the batter.
- For the peanut butter swirl: Add an overflowing ½ teaspoon of peanut butter to the top of each muffin. Use a toothpick to gently swirl the peanut butter across the top of each muffin.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Notes
- For a dairy-free version, use a dairy-free butter alternative and almond or oat milk.
- To make these muffins vegan, replace the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water) and use a plant-based butter.
- For a nut-free option, substitute peanut butter with sunflower butter or any nut-free butter alternative.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
