These Banana Peanut Butter Chocolate Chip Muffins are gluten-free, sweetened with honey and fruit, and are a true treat! They’re rich in flavor, light in texture, and there’s a bit of chocolate in every bite! This recipe employs one of my secrets to good gluten-free baking.
What are the Secrets to Good Gluten-Free Baking?
The truth is there are a lot of secrets to good gluten free baking, and there might be different secrets for different chefs — but, a few stand out to me from my years of experience trying to hone my skills at it. I’ve been making all sorts of gluten-free things since my son was diagnosed with Celiac Disease about 8 years ago.
(Any of course they’re not really secrets!)
- Egg whites — egg whites whipped to stiff peaks can often create a light and airy texture in gluten free baked goods. And using the egg whites in this way helps to make gluten-free cakes moist. And it’s the egg whites that make my Gluten-Free Peanut Butter Banana Muffins work so well.
- No flour substitutions — Many times a gluten-free recipe that doesn’t require flour at all, will be better than one that uses a substitute. This isn’t at all to say that there aren’t hundreds of tasty gluten-free recipes with wheat-free flours, like coconut, rice, tapioca, chestnut, and the list goes on. It’s just that in my experience, my favorite gluten-free baked goods are typically those that are inherently gluten-free.
This muffin recipe I’m sharing today does include a little bit of coconut flour — it’s not replacing anything — it’s just enough to help thicken the batter.
This Banana Peanut Butter Chocolate Chip Muffins are definitely a recipe where you can’t tell if it’s gluten-free or not. In other words, it tastes “normal.” Whatever that means to you — to me it just means that it doesn’t taste like it’s different or off.
Know what I mean?
When to Serve Gluten-Free Banana Peanut Butter Chocolate Chip Muffins
Okay, obviously there are not rules as to when to serve anything — it’s totally your call. I just like to offer ideas . . .
- These protein-packed muffins can be a great power breakfast with your morning coffee.
- They would also make for a great afternoon snack — or really, an “anytime” snack!
- And yes, they are certainly sweet enough for dessert. You can even frost them and call them cupcakes for a birthday party.
Do you love the sound of these Banana Peanut Butter Chocolate Chip Muffins?
A couple more recipes with nut butters:
Do you have a favorite gluten-free baked good? What is it? Please tell me in the comments, I’d love to know!
Sweetened with honey and fruit, these muffins are a true treat. They’re rich in flavor and light in texture, and there’s a bit of chocolate in every bite!
Spoon the peanut butter into a large mixing bowl and add the banana, honey, cider, coconut flour, baking soda, salt and cinnamon. Mix to blend and set aside.
If you haven't already done so, separate the eggs. Add the 5 yolks to the peanut butter batter and add the 5 whites to another, clean, large mixing bowl. Use a large spoon or an electric mixer with the beater attachment to blend the yolks into the batter. Set aside.
Use an electric mixer with the whisk attachment, or a hand-held whisk to whip the whites just until stiff peaks form. Immediately add the whites to the bowl with the batter and whisk just until it’s well incorporated. (An electric mixer will be easier for both, if you have one.)
Very quickly, spoon batter into the paper cups in the muffin tins — filling them about 3/4 of the way up. Then place them in the preheated 300°F oven.
Bake until the muffins are set and have risen to the top of the paper cups, about 25 minutes.
Let them cool for about 20 minutes before serving.
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