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 Banana Peanut Butter Chocolate Chip Muffin recipe employs one of my 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 when he was five.
My Favorite Gluten-Free Baking Hack
- 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.
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.
These 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?
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.
Making Them Ahead and Storage
- Room temperature. You can keep them at room temperature if you know the muffins are going to be eaten the next day. The best way to preserve their freshness is to let them cool completely, and then put them in an airtight container. They will last longer this way (two to three days) if you place a dry paper towel below and on top of the muffins.
- Freezer. The muffins can be frozen for about three months. The easiest method is to place them in Ziploc freezer bags, in a single layer. Let them defrost at room temperature.
- Refrigerator. Refrigerating muffins is not ideal, as it can change their texture and dry them out.
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!
Banana Peanut Butter Chocolate Chip Muffins Recipe
- 1½ cups creamy salted peanut butter
- ¾ cup ripe banana, mashed
- ½ cup honey
- 1½ tablespoons apple cider vinegar
- ⅓ cup coconut flour
- 1¼ teaspoon baking soda
- ¾ teaspoon salt
- ½ teaspoon cinnamon
- 5 large eggs, separated
- ¾ cup plus 3 tablespoons mini chocolate chips
- Set the oven and prepare the pans. Preheat the oven to 300°F, and adjust 2 racks towards the center. Prepare two muffins pans with approximately 22 paper cups.
- Combine all of the ingredients except the eggs and chocolate chips. 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.
- Separate eggs, add yolks to the batter, and whip the whites and then add them. 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.)
- Fill the muffin pans. Very quickly, spoon batter into the paper cups in the muffin tins — filling them about ¾ of the way up. Then place them in the preheated 300°F oven.
- Bake and cool. 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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Peanut butter and banana is such a delicious combo and these muffins would be the perfect afternoon pick me up.
Or morning! ;-). Thanks, Dannii! 🙂
I absolutely love the combination of peanut butter and bananas. Great recipe!
Thanks so much, Teri!
Ali from Home & Plate
You had me at peanut butter and banana. Love that these are gluten free because I don't have enough GF recipes in my rotation for sharing with my friends. These looks delicious.
Thanks so much Ali. Hope you try them and that you and your friends enjoy! 🙂
Kate | Veggie Desserts
Peanut butter, banana, chocolate, muffins - well you've ticked all the boxes right there!
Yay! Hope you try them, Kate. Thanks!
Denisse | Le Petit Eats
I never seem to have much luck using coconut flour in muffins/cakes, but these look amazing!
Hi Denisse, The difference between coconut flour and most other flours, is that it's super absorbent. A little goes a long way. Hope you give these a go. Thanks for visiting!
You will think this sounds crazy, but I would love these warm out of the oven with butter and a drizzle of honey! I also agree with you that the best gluten-free recipes are ones that are naturally gluten-free. Do you have a brand of creamy peanut butter that you prefer?
So not crazy at all!! What wouldn't be better with honey and butter? 🙂 I usually use Trader Joe's Creamy, Salted PB. What about you?
I haven's seen Trader Joe's Creamy, Salted Peanut Butter. I am so glad I asked. I am not fond of any of the brands out on the regular supermarket shelves... Thanks for that tip - it is just what I was looking for!
Oh good, David. And it's not too expensive either. Win-win! It does have lot of oil on top -- but, here's a trick (you may already know it) -- cut a straw just the length of the jar, to the top of the rim. Then stick it in the top center of the peanut butter, right through the oil. Put the lid back on, and turn the jar upside down overnight. The next morning, when you turn it over, the oil will no longer be on top. All of that said, you could of course just mix it with a spoon too. 😉
Do you know how much protein there is per serving? Thanks!
Hi Amanda! There are 6 grams of protein per serving. Enjoy! 🙂