Peanut Butter Banana Chocolate Chip Muffins {Gluten-free}

Peanut Butter Banana Chocolate Chip Muffins {Gluten-free}

My local grocery stores usually offer a great deal on overripe bananas. When I know I’ll have some time for baking, I’ll snatch up a bunch of them so I can stock my freezer with banana muffins. This past year I tried out peanut butter banana muffins for the first time, and while my kids thought they were ok, I wasn’t too crazy about them.  They just didn’t have the right texture, so I kept looking for a better recipe.  Recently I saw this recipe for peanut butter banana chocolate chip mini-loaves over at one of my favorite recipe blogs, Lauren’s Latest, and wanted to give them a try as muffins.  I whipped up a batch of these and everyone in our house LOVED them.  I also made some of them in my heart-shaped pan for breakfast on Valentine’s Day.  When I made them again, I doubled the recipe (which is that you’ll find below) so that it yields 24 muffins at a time.

I took some of these muffins to a celiac friend that teaches at my son’s school and she RAVED about how they were the best muffins she’s had.  They have just the right texture, the perfect moist crumb you want in a muffin.  This isn’t dry at all.  The chocolate chips put these over the top and makes it feel almost like eating a dessert!

I love having muffins in the freezer for pulling out for a delicious breakfast or a easy lunch.  After baking, let them cool to room temperature, then put them in a Ziploc freezer bag.  When you want to enjoy them, just pull out a couple and warm them up in your microwave.  On hurried mornings or when I’m out of bread for sandwiches, I’ll usually pull out two muffins for each of my boys, warm them a bit in the microwave, then put in their lunchbox along with fruit, some nuts or a cheese stick for a super easy lunch.  I love that the peanut butter in these adds some protein too.  If you’d like to make these a bit healthier, you can definitely cut back or eliminate the chocolate chips, which I do sometimes.  You can also easily adapt these to be dairy-free by using your favorite dairy-free alternative to butter.

If you are new to my blog, make sure you check out my Recommendations tab for info on my favorite flour blends and other ingredients.  All gluten-free flour blends are not created equal!

Watch for extra-ripe bananas next time you are at the store so you can make a batch of these. You’ll love them!

4.8 from 9 reviews
Peanut Butter Banana Chocolate Chip Muffins
 
These muffins are full of peanut butter and banana flavor! Make a batch of these and put them in the freezer so you can have an easy breakfast, lunch, or snack!
Recipe from:
Recipe type: Muffins & Quick Breads
Ingredients
  • 2 cups (8.5 oz) gluten-free all-purpose flour (I used Gluten Free Mama's Almond Blend)
  • 1 tsp. xanthan gum
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 1 tsp. cinnamon
  • ½ cup sugar
  • ½ cup packed brown sugar
  • ½ cup butter or margarine, melted
  • ½ cup peanut butter (I used Creamy Natural Jif, feel free to use chunky)
  • 2 eggs
  • 4 very ripe bananas, mashed (=1-1/2 cups)
  • 2 tsp. pure vanilla extract
  • 1 cup chocolate chips (I used semi-sweet; milk chocolate might be good as well)
Instructions
  1. Preheat oven to 325°. Line muffin pan with paper muffin liners or spray well with cooking spray.
  2. In a large bowl, whisk all dry ingredients together until combined - flour, xanthan gum, baking powder, baking soda, salt, cinnamon and sugars.
  3. In a medium bowl, mix the softened butter, peanut butter, eggs, mashed ripe bananas and vanilla extract.
  4. Make a well in the center of dry ingredients and pour in the wet ingredient mixture. Stir until just combined. Stir in chocolate chips.
  5. Use a cookie scoop or about ⅓ cup measure to fill muffin cups about ⅔ full. Bake at 325° for 18-20 minutes or until toothpick comes out clean when inserted in center of a muffin. Cool 5 minutes in pan, then remove to cooling racks. Serve warm or at room temperature.
  6. Store at room temperature, or place in Ziploc freezer bag to store in freezer.
Notes
If using a gluten-free flour that has xanthan gum already in it, then omit the xanthan gum listed in this recipe. To make dairy-free, use your favorite dairy-free alternative in place of the butter and use dairy-free chocolate chips. You can easily adapt these to mini muffins, jumbo muffins or mini loaves, just adjust the baking time. As always, be sure to double-check all of your ingredients to ensure they are gluten-free.

Recipe adapted from Lauren’s Latest.

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Comments

  1. Sarah says

    I just made these and my kids loved them! I only had 3 bananas and no xanthan gum, so I would like to make them again with the right stuff. I am new to gluten free baking, how important is xanthan gum?

    • says

      Sarah, Glad you tried them out. You’ll find a much better texture if you can make them again with the 4 bananas and the xanthan gum. Xanthan gum is quite important for holding your baked goods together, and having them have just the right crumb. Some people bake without it, but you really have to blend your own perfect ratio of flours and starches to find success. It is definitely more complicated than using a really good all-purpose flour blend that has the xanthan gum in it, or adding xanthan gum along with a good all-purpose blend. Check out my Recommendations page for the flour blends I recommend. I talk a bit about xanthan and the alternative, guar gum, in my Baking Tips section (under Recommendations) as well.

  2. Leslie says

    YUM! I’m already on my second batch of these. I love em’, my hubby loves em’, and my 2 year old would eat them all in one sitting if I let her. :) I’ve made these exactly as the recipe indicates and they turned out perfect! I made them again with my daughter in mind (who can’t tolerate dairy) and I happened to only have 3 bananas. That time I used 3 bananas, substituting 1/2 cup of applesauce for the 4th banana. (Note- I used VERY ripe bananas!) Then I reduced the flour by 1/2 cup and added a 1/2 cup of ground flaxseed in its place (to boost the health factor) and they were still SO SO delicious! I used earth balance dairy free butter. Michelle rocks it again, these will be on a permanent rotation in our house. :)

    • says

      I’m so glad Leslie! When I made these I was seriously thinking of you the whole time, and hoping these would rock so your family would love them! I’m so glad they did!! I love the changes you made your second time. I’ll remember those and try the flaxseed next time as well! Thanks for commenting!

  3. Star says

    I had some overripe bananas that needed to be used, so I did a search for banana muffins and found your recipe. I recently discovered I’m gluten intolerant, so I’m fairly new to gluten free baking and I’ve thrown out a LOT of failed baked goods over the past few months! Very frustrating. This recipe looked easy so I gave it a shot this morning. The whole house smells amazing and the muffins came out beautifully. I followed the recipe exactly, except I used Pamela’s baking mix for the flour. You are right, they are perfectly moist, tender, and not too sweet. I will make these again and I can’t wait to try your pull apart dinner rolls and cornbread. I really miss good bread! Thanks for providing a rare gluten-free baking success!

    • says

      Star,
      Thanks so much for commenting to let me know you tried these! I’m so glad that you had success with them as well and got to enjoy a yummy smelling house and great tasting muffins! Thanks for taking the time to come back and leave me a note!

  4. Rhonda says

    These are sooo good Michelle! We’ve made them twice now and both times we all gobbled them up. I gave some to a friend and she loved them and wanted the recipe so I passed her along to your blog!

  5. Josee says

    Very good recipe!! A good snack to which you don’t feel as guilty having… ha!
    I substitute the sugars (1/2 cup sugar and 1/2 cup brown sugar) for 1 cup of coconut sugar (since this is better for lower blood sugar levels), and this works very well! I also (sometimes) replace the butter for coconut oil… but either of the two are good. Oh, and I make my own gluten-free flour (a mix of garbanzo bean flour, sorghum flour, tapioca starch and potato starch), which also works just as well as almond flour. Yum!

  6. Karen Field says

    I have Lyme Disease and have been relying on very simple foods and GF foods from the stores in my area. I’m particularly affected cognitively so I haven’t ventured into the kitchen to bake anything in a long while. My husband has made a few things from mixes that just need a few items like eggs, butter, and milk. I want to start to edge my way back into the kitchen gradually but I have been held back by 1 or 2 ingredients I don’t understand. What is Xanthum gum and where does one find this product and what kind of matter is it: liquid, solid, gas? I’m really clueless about this. Why would such a product be necessary?

  7. Rachel Y says

    I made these for the first time a little while back, and these are so delicious! It is so helpful to throw them in the freezer and grab one on my way out! I used Trader Joe’s gluten free flour mix which I love and use in all my backing all the time! Thank you for sharing these!

  8. Tabitha Cortijo says

    These look amazing and I cannot wait to try them! Would you happen to know the calorie count for the muffins?

  9. Summer says

    I just made these and I think they are pretty good. But I have to tell you that my picky 4 year old son, whose diet consists of plain bread, peanut butter sandwiches (no jelly), mac and cheese, and top ramen (seriously) is chowing down on one of these muffins. Granted he’s kind of picking around the chocolate chips (I know) BUT he tried something new and actually likes it! I think if I were to make these again, I might split the batter to make some with chocolate chips and some without. Or make them with mini chips.

  10. Lynn says

    I made these as an end of year gift for my daughters teacher who can’t have gluten, I tried the test one I made as did my husband and we both loved them, and I don’t even like bananas! The only changes I made was I used gluten-free bisquick (we live in a small town with little shopping options and the local grocery story had next to no gluten-free flour options and no xanthan gum and this was the only mix I could find there that already had it) I just omitted the baking powder, soda and salt as their were already leavening agents in the mix. I was worried this would effect the final product but they were delicious! Thank you for posting this recipe I will be taking her the muffins tomorrow and I’m sure she will love them as much as we did! My husband has also requested I make a batch for us so this recipe is for sure a keeper! :)

    • says

      Lynn,
      How incredibly thoughtful of you to make these for her teacher. Way to go giving it a try with what you could find on hand in your town. I’m so glad you and your husband enjoyed them too!
      Thanks so much for taking the time to comment. This comment made my day!

  11. christine mcd says

    I’ve made this recipe many times now, with my own flour blend. They freeze beautifully and make a great snack or addition to the kids lunch. The entire family loves these!

    • says

      Christine,
      Thanks so much for your comment. I’m glad to hear that the recipe has worked well for you with your own flour blend too. I almost always have a batch of these in the freezer, in fact I’m hoping to make another batch this week since we ran out!
      Have a great week!

  12. Susi says

    I made these this morning and they are amazing! I am very fussy about texture etc and these hit the mark perfectly. I think a few pecans in them would be tasty too! Thanks so much for the recipe, it’s a keeper!

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