Gluten-free Peanut Butter Banana Chocolate Chip Muffins are one of my boy’s favorite muffins! He’d like me to bake them every week!
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 gluten-free 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.
Then I found 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 with gluten-free substitutions and everyone in our house LOVED them.
Now I make these gluten-free peanut butter chocolate chip muffins regularly!
I took some of these peanut butter banana chocolate chip 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. These aren’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.
I’ve also made some of them in my heart-shaped pan to surprise my kids for breakfast on Valentine’s Day. I use this pan which makes 6 heart shaped muffins at a time. Look how cute they turned out:
Watch for extra-ripe bananas next time you are at the store so you can make a batch of these gluten-free peanut butter muffins. You’ll love them!
Gluten-free Peanut Butter Banana Chocolate Chip Muffins Recipe:
*Recipe has been tested with these good quality gluten-free flour blends: gfJules, Gluten Free Mama's Almond Blend, Pamela's, and King Arthur Measure for Measure flour blend. You can easily adapt these to mini muffins, jumbo muffins or mini loaves, just adjust the baking time. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
**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.
Recipe adapted from Lauren’s Latest peanut butter banana bread.
*Recipe has been tested with these good quality gluten-free flour blends: gfJules, Gluten Free Mama's Almond Blend, Pamela's, and King Arthur Measure for Measure flour blend.
You can easily adapt these to mini muffins, jumbo muffins or mini loaves, just adjust the baking time.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
I hope you and your family enjoy these gf peanut butter banana muffins as much as my family does!