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, like coconut oil, and omit the chocolate chips or use dairy-free chocolate chips.
Watch for extra-ripe bananas next time you are at the store so you can make a batch of these. You’ll love them!
- 2 cups (8.5 oz) quality gluten-free all-purpose flour
- 1/2 tsp. xanthan gum
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. salt
- 1 tsp. cinnamon
- 1/2 cup sugar
- 1/2 cup packed brown sugar
- 1/2 cup butter or margarine, melted
- 1/2 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)
- Preheat oven to 325°. Line muffin pan with paper muffin liners or spray well with cooking spray.
- In a large bowl, whisk all dry ingredients together until combined - flour, xanthan gum, baking powder, baking soda, salt, cinnamon and sugars.
- In a medium bowl, mix the softened butter, peanut butter, eggs, mashed ripe bananas and vanilla extract.
- Make a well in the center of dry ingredients and pour in the wet ingredient mixture. Stir until just combined. Stir in chocolate chips.
- Use a cookie scoop or about 1/3 cup measure to fill muffin cups about 2/3 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.
- Store at room temperature, or place in Ziploc freezer bag to store in freezer.
**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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