• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Cooking On The Weekends
  • About
    • Press
    • Contact
  • Recipe Index
  • "How To"
  • Work with Me
menu icon
go to homepage
  • About
    • Contact
  • Recipe Index
  • Collaborate
  • Subscribe
subscribe
search icon
Homepage link
  • About
    • Contact
  • Recipe Index
  • Collaborate
  • Subscribe
×
Home » Breakfast & Brunch Recipes » Breads & Muffins » Banana Peanut Butter Chocolate Chip Muffins (Gluten-Free)

Banana Peanut Butter Chocolate Chip Muffins (Gluten-Free)

Jan 28, 2018 · by Valentina · 17 Comments

This post may contain affiliate links.

Jump to Recipe

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!

Stack of 2, and stack of 3 gluten-free peanut butter banana muffins with mini chocolate chips, with a few more muffins int he background, on burlap, in the sunlight.

This Banana Peanut Butter Chocolate Chip Muffin recipe employs one of my secrets to good gluten-free baking, and they're easy-to-make and absolutely scrumptious!

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.

The Ingredients

  • peanut butter - I use creamy, salted peanut butter in this recipe.
  • banana - Use overripe or very ripe bananas.
  • honey
  • coconut flour
  • baking soda - If you don’t bake regularly, it’s a good idea to check to be sure your baking soda is still good. To do so, pour a couple of tablespoons of vinegar or lemon juice over about ¼ teaspoon of the baking soda. If it starts to fizz, it’s still good.
  • Kosher salt - I cook with Kosher salt because I like its larger flake size and it usually doesn't contain additives. (If you use table salt, use half the amount.)
  • cinnamon
  • eggs
  • mini chocolate chips

(See recipe card below for quantities.)

Substitutions and Variations

If I don't list an ingredient with a substitution, it means I think it's best not to substitute it.

  • Peanut butter. Banana peanut butter muffins can also be made with almond butter or sun flower seed butter.
  • Honey. Maple syrup is a great substitute for honey.
  • Cinnamon. Cinnamon can be substituted with with cloves or cardamon, or any combination thereof. You can also omit it all together if you'd prefer.
  • Mini chocolate chips. I often prefer mini chips in muffins, though the regular-sized chocolate chips are fine, too. Semisweet and milk chocolate are both delicious with the banana and peanut butter combination. And for a more intense peanut butter flavor, you can add some peanut butter chips, too.
  • Feel free to also add chunks of banana to the batter -- the vibe will be much like this Chocolate Banana Cake.

Recipe Tip

  • The key to the success of this banana peanut butter chocolate chip muffin recipe, is to whip the egg whites to stiff peaks, fold them into the batter immediately, and and then bake them as quickly as possible.

How to Make Them

- Preheat the oven to 300°F, and adjust 2 racks towards the center. Prepare two muffins pans with approximately 22 paper cups.

- 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 the eggs and add the yolks to the peanut butter batter and add the 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.

- Very quickly, spoon batter into the paper cups in the muffin tins — filling them about ¾ of the way up.

Gluten-free peanut butter banana muffin batter in a muffin tin, filling the papers ¾ the way up.

- 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.

Muffin tin with baked gluten-free peanut butter banana muffins with mini chocolate chips, in the sunlight.

- Let them cool for about 20 minutes before serving.

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.

Serving Suggestions

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.
Stack of 3 gluten-free peanut butter banana muffins with mini chocolate chips, on a burlap background.

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.

Other Baked Goods with Nut Butters

  • Gluten-Free Almond Butter Bread
  • Gluten-Free Macadamia Nut Honey Bread
3 gluten-free peanut butter banana muffins with mini chocolate chips on burlap, next to muffin tin with muffins in it.

This is one of my favorite gluten-free muffin recipes, and I hope you love it too!

Do you have a favorite gluten-free baked good?  What is it?  Please tell me in the comments, I'd love to know.

Enjoy!

Stack of 2, and stack of 3 gluten-free peanut butter banana muffins with mini chocolate chips, with a few more muffins int he background, on burlap, in the sunlight.

Banana Peanut Butter Chocolate Chip Muffins Recipe

Valentina K. Wein
Sweetened with honey and fruit, Banana Peanut Butter Chocolate Chiop muffins are a true treat. They’re rich in flavor and light in texture, and there’s a bit of chocolate in every bite!
5 from 4 votes
Print
Prep Time 15 minutes mins
Cook Time 25 minutes mins
Total Time 40 minutes mins
Course Breakfast, Dessert, Snack
Cuisine American
Servings 22
Calories 188 kcal

Ingredients
 
 

  • 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

Instructions
 

  • 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.

NOTES

Nutritional information is only an estimate.

NUTRITION

Calories: 188kcal | Carbohydrates: 17g | Protein: 6g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 43mg | Sodium: 241mg | Potassium: 138mg | Fiber: 2g | Sugar: 13g | Vitamin A: 79IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 1mg
Keywords great on-the-go snack, unique muffin recipes, gluten-free desserts
Have you tried this recipe?I'd love to see it on Instagram! Tag me at @cookingontheweekends or leave a comment & rating below.

Cooking On The Weekends is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

More Breads & Muffins

  • sliced loaf of avocado zucchini bread
    Avocado Bread Recipe
  • Whole, sliced golden loaf of Asiago cheese bread in a red, orange and white checkered cloth.
    Asiago Bread
  • top view of herb bread sliced on cutting board
    Italian Herb Bread
  • One jumbo-sized blueberry chocolate chip muffin made with blue cornmeal.
    Blueberry Chocolate Chip Muffins with Blue Corn (Gluten-Free)

Reader Interactions

Comments

  1. Dannii

    January 29, 2018 at 10:09 am

    5 stars
    Peanut butter and banana is such a delicious combo and these muffins would be the perfect afternoon pick me up.

    Reply
    • valentina

      January 30, 2018 at 7:40 am

      Or morning! ;-). Thanks, Dannii! 🙂

      Reply
  2. Teri Stephens

    January 29, 2018 at 10:14 am

    5 stars
    I absolutely love the combination of peanut butter and bananas. Great recipe!

    Reply
    • valentina

      January 30, 2018 at 7:39 am

      Thanks so much, Teri!

      Reply
  3. Ali from Home & Plate

    January 29, 2018 at 10:36 am

    5 stars
    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.

    Reply
    • valentina

      January 30, 2018 at 7:39 am

      Thanks so much Ali. Hope you try them and that you and your friends enjoy! 🙂

      Reply
  4. Kate | Veggie Desserts

    January 29, 2018 at 10:42 am

    5 stars
    Peanut butter, banana, chocolate, muffins - well you've ticked all the boxes right there!

    Reply
    • valentina

      January 30, 2018 at 7:38 am

      Yay! Hope you try them, Kate. Thanks!

      Reply
  5. Denisse | Le Petit Eats

    January 29, 2018 at 10:59 am

    I never seem to have much luck using coconut flour in muffins/cakes, but these look amazing!

    Reply
    • valentina

      January 30, 2018 at 7:38 am

      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!

      Reply
  6. sippitysup

    January 30, 2018 at 8:07 am

    Delectable! GREG

    Reply
  7. David

    February 02, 2018 at 1:40 pm

    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?

    Reply
    • valentina

      February 05, 2018 at 11:51 pm

      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?

      Reply
      • David

        February 06, 2018 at 5:30 am

        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!

        Reply
        • valentina

          February 06, 2018 at 2:20 pm

          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. 😉

          Reply
  8. Amanda

    February 26, 2018 at 3:54 pm

    Do you know how much protein there is per serving? Thanks!

    Reply
    • valentina

      February 26, 2018 at 6:47 pm

      Hi Amanda! There are 6 grams of protein per serving. Enjoy! 🙂

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Hi, I'm Valentina, certified chef, owner, recipe developer and photographer at Cooking on the Weekends. I'm also a mom of two boys and a Los Angeleno. I use seasonal whole foods to create unique and comforting recipes for casual entertaining.

More about me →

POPULAR SIDES FOR A BARBECUE

  • Lemon Grilled Asparagus in Foil
  • Little Gem Lettuce Salad with avocado slices on white plate.
    Grilled Little Gem Lettuce Salad
  • Close up of sliced Sliced Marinated Grilled Portabello Mushrooms on a white rectangulsr plate with green onions.
    Marinated Grilled Portobello Mushrooms
  • Several grilled scallions on a white plate.
    Grilled Green Onions

POPULAR SPRING DESSERTS

  • Minty strawberries and apricots over vanilla ice cream in white bowl.
    Minty Strawberry Apricot Dessert
  • Loaf of Strawbery Rosemary Cake with three cut slices on a red and white floral cloth and fresh rosemary spring.
    Strawberry Rosemary Cake
  • Several mini pavlova nests filled with fresh berries, whipped cream and a mint leaf, on a baking sheet.
    Mini Pavlovas with Lemon and Beries
  • three slices of White Chocolate and Raspberry Loaf Cake stacked
    White Chocolate and Raspberry Loaf Cake

Footer

↑ back to top

About

  • Privacy Policy
  • Press

Newsletter

Get new recipes you’ll love!

Contact

  • Contact
  • Work with Me

Review the privacy policy for Cooking on the Weekends

Copyright © 2024 Cooking On The Weekends, All Rights Reserved