Description
Indulge in these decadent Chocolate Peanut Butter Banana Muffins that are not only gluten-free but also offer a dairy-free option. Moist and flavorful, these muffins are a perfect balance of chocolate, peanut butter, and banana flavors.
Ingredients
Units
Scale
Chocolate Peanut Butter Banana Muffins
- 1/4 cup butter, softened (or coconut oil or a dairy-free butter alternative stick)
- 1/2 cup sugar
- 1/3 cup peanut butter*
- 1 1/4 cup overripe banana, mashed (about 3 large bananas)
- 1/4 cup milk of choice (skim, 2%, whole or almond)
- 1 tsp vanilla
- 2 eggs
- 1 1/2 cup gluten-free all-purpose flour, regular flour, or oat flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup cocoa powder
Peanut Butter Swirl
- 6 tsp peanut butter*
Instructions
- To begin, preheat your oven to 350°F and spray a muffin tin with non-stick spray.
- In a large mixing bowl, beat together butter and sugar until creamy. Add peanut butter, mashed banana, milk, and vanilla. Mix until well incorporated. Add eggs and blend briefly.
- To the same bowl, add flour, baking powder, baking soda, salt, and cocoa powder (sifted through a fine mesh strainer). Stir until a smooth batter forms.
- Fill each muffin tin about 2/3 full with batter.
- For the peanut butter swirl: Before baking, add an overflowing 1/2 teaspoon of peanut butter to the top of each muffin. Swirl gently with a toothpick.
- Bake in the preheated oven for 18-20 minutes or until a toothpick inserted comes out clean.
- Let cool, then enjoy!
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 14g
- Sodium: 280mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 50mg
