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

Gluten-Free Peanut Butter Banana Muffins with Chocolate Chips

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!

Course Breakfast, Dessert, Snack
Cuisine American
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 22
Calories 203 kcal
Author Valentina K. Wein


  • 1 1/2 cups creamy peanut butter
  • 3/4 cup ripe banana mashed
  • 1/2 cup honey
  • 1 1/2 tablespoons apple cider vinegar
  • 1/3 cup coconut flour
  • 1 1/4 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 5 large eggs separated
  • 3/4 cup plus 3 tablespoons mini chocolate chips


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

  2. 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.

  3. 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.

  4. 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.)

  5. 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.

  6. Bake until the muffins are set and have risen to the top of the paper cups, about 25 minutes.

  7. Let them cool for about 20 minutes before serving.