Peanut Butter Banana Muffins Recipe

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.

5 from 2 votes

These Peanut Butter Banana 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!

Prep Time15

Cook Time25

Total Time40

Course: Breakfast, Dessert, Snack

Cuisine: American

Keyword: great on-the-go snack, unique muffin recipes, gluten-free desserts

Servings:

Calories: 188kcal

Author: Valentina K. Wein

Equipment

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

US Customary - Metric

Instructions

Set the oven and prepare the pans. Preheat the oven to 300°F, and adjust 2 racks towards the center. Prepare two muffin pans with approximately 22 cupcake liners.
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, apple cider vinegar, 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. (An electric mixer is best, if you have one.)
Immediately add the whites to the bowl with the batter and fold them in about halfway. Then add the mini chocolate chips, and continue to fold just until everything is well incorporated.
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 automatically calculated, so it should only be used as an estimate.

Nutrition