Peanut Butter Banana Chocolate Chip Muffins That Delight You

Name: Peanut Butter Banana Chocolate Chip Muffins That Delight You
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 cup gluten-free flour; 1/2 cup peanut butter; 1 ripe banana, mashed; 1/2 cup coconut sugar; 1/4 cup almond milk; 1/4 cup chocolate chips; 1 tsp baking powder; 1/2 tsp baking soda; 1/4 tsp salt

By:

Christina R. Jones

June 12, 2025

Peanut Butter Banana Chocolate Chip Muffins (Gluten-Free, Dairy-Free)

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Oh my goodness, let me tell you about the heavenly combination of flavors in my Peanut Butter Banana Chocolate Chip Muffins! Seriously, when you mix creamy peanut butter, ripe bananas, and melty chocolate chips, you create a little piece of bliss that’s hard to resist. I remember the first time I whipped these up in my kitchen – the smell wafted through the house, making everyone come running. My kids were bouncing off the walls in excitement, and I couldn’t blame them! These muffins are not only delicious; they’re also gluten-free and dairy-free, which means everyone can enjoy them without a worry. I love how they’re perfect for breakfast, snack time, or even dessert. Whenever I bake a batch, I can’t help but smile, thinking of all the happy faces that will savor them. Plus, they’re super easy to make, which makes them a go-to recipe in my home. Trust me, you’re going to want to dive into these muffins as soon as they come out of the oven!

Peanut Butter Banana Chocolate Chip Muffins (Gluten-Free, Dairy-Free) - detail 1

Ingredients List

Gathering the right ingredients is key to making these scrumptious Peanut Butter Banana Chocolate Chip Muffins. Here’s what you’ll need:

1 cup gluten-free flour: Make sure to use a blend that works well for baking. It’ll give the muffins structure without the gluten!
1/2 cup peanut butter: Creamy or crunchy, your choice! Just make sure it’s natural and free of added sugars for the best flavor.
1 ripe banana, mashed: The riper, the better! Look for bananas with plenty of brown spots to maximize sweetness.
1/2 cup coconut sugar: This adds a lovely caramel-like sweetness while keeping it dairy-free.
1/4 cup almond milk: Unsweetened almond milk works wonderfully here to keep the muffins moist.
1/4 cup chocolate chips: Go for dairy-free chocolate chips to maintain that lovely gluten-free and dairy-free vibe!
1 tsp baking powder: This helps the muffins rise beautifully.
1/2 tsp baking soda: A little boost for the baking powder to create fluffy muffins.
1/4 tsp salt: Just a pinch to enhance all those delicious flavors.

With these ingredients on hand, you’ll be ready to whip up a batch of muffins that are not only delightful but also cater to gluten-free and dairy-free diets. Let’s get started!

How to Prepare Peanut Butter Banana Chocolate Chip Muffins (Gluten-Free, Dairy-Free)

Step 1: Preheat the Oven

First things first, you’ll want to preheat your oven to 350°F (175°C). This is super important! Preheating gets the oven nice and hot, ensuring your muffins rise perfectly when they hit that warmth. Trust me, starting with a preheated oven makes all the difference!

Step 2: Mix Dry Ingredients

In a medium-sized bowl, grab your gluten-free flour, baking powder, baking soda, and salt. Whisk them together until they’re well combined. This step is crucial because it ensures that your leavening agents are evenly distributed throughout the flour. No one wants a muffin that rises unevenly! Just a few seconds of whisking should do the trick, and you’ll see those dry ingredients come together beautifully.

Step 3: Combine Wet Ingredients

In another bowl, mix together the peanut butter, mashed banana, and coconut sugar. You want a smooth, creamy texture here, so take your time. I usually start with the peanut butter and banana first, mashing them together until they’re well-blended. Then, I add the coconut sugar and mix until it’s all incorporated. The consistency should be thick but smooth, almost like a cake batter. This creates a delightful base for your muffins!

Step 4: Combine Wet and Dry

Now, it’s time to bring everything together! Gradually add your dry ingredients into the wet mixture. I like to do this in thirds, mixing gently after each addition. This helps prevent any clumping that could happen if you dump everything in at once. Just fold it together until you see no dry flour – a few lumps are perfectly fine!

Step 5: Fold in Chocolate Chips

Here comes the fun part! Gently fold in the chocolate chips. This technique ensures they’re evenly distributed without overmixing the batter, which can make your muffins dense. Use a spatula and scoop from the bottom of the bowl to the top, turning the batter over carefully. You want those chocolate chips to be nestled in every delicious bite!

Step 6: Bake the Muffins

Once your batter is ready, it’s time to fill your muffin liners! I usually fill them about 2/3 full to give them room to rise. Pop them in the preheated oven and bake for 18-20 minutes. You’ll know they’re done when a toothpick inserted into the center comes out clean or with just a few crumbs. The smell that fills your kitchen during baking is absolutely mouthwatering!

Step 7: Cooling

After baking, let your muffins cool in the pan for about 5 minutes before transferring them to a wire rack. This helps them set and makes sure they don’t stick to the liners. Cooling is essential – it allows the flavors to meld together beautifully. If you have leftovers (and that’s a big if!), store them in an airtight container at room temperature. I promise they’ll be just as tasty the next day!

Tips for Success

To make sure your Peanut Butter Banana Chocolate Chip Muffins turn out perfectly every time, I’ve got some tried-and-true tips that I swear by!

Measure accurately: When dealing with gluten-free flour, measuring it correctly is crucial. I recommend using a kitchen scale if you have one, as it ensures consistency and helps avoid dense muffins.
Use ripe bananas: The riper your bananas, the sweeter and more flavorful your muffins will be. Look for those with lots of brown spots – they’re the best for baking!
Don’t overmix: When combining your wet and dry ingredients, be gentle! Overmixing can lead to tough muffins. Just mix until you see no dry flour left; a few lumps are perfectly fine.
Check for doneness: Every oven is different! Start checking your muffins a minute or two early. If the toothpick comes out with a few moist crumbs, you’re golden!
Experiment with add-ins: Feel free to get creative! You can swap out chocolate chips for nuts or dried fruit if you want to mix it up a bit.

With these tips, you’ll be well on your way to baking a batch of scrumptious muffins that’ll have everyone asking for seconds!

Why You’ll Love This Recipe

There are so many reasons to fall in love with these Peanut Butter Banana Chocolate Chip Muffins! Let me share a few of my favorites:

Quick and Easy: With just a few simple steps, you can whip these muffins up in no time! They’re perfect for busy mornings or unexpected snack attacks.
Flavor Explosion: The combination of peanut butter, banana, and chocolate chips creates a flavor that’s truly irresistible. Each bite is a heavenly blend of sweetness and richness.
Gluten-Free and Dairy-Free: This recipe is inclusive, allowing those with dietary restrictions to enjoy a delightful treat without worry. It’s a win-win for everyone!
Perfect for Any Occasion: Whether you’re hosting a brunch, need a quick breakfast on the go, or just want a tasty treat, these muffins fit the bill beautifully.
Moist and Satisfying: Thanks to the ripe bananas and creamy peanut butter, these muffins stay moist and tender, making them a scrumptious choice for any time of day.

Trust me, once you try these muffins, you’ll be coming back for more! They truly hit the spot and bring joy to your kitchen.

Nutritional Information

Curious about what’s in these delightful Peanut Butter Banana Chocolate Chip Muffins? Here’s the typical nutritional breakdown per muffin:

Calories: 180
Fat: 9g
Saturated Fat: 1g
Unsaturated Fat: 7g
Trans Fat: 0g
Cholesterol: 0mg
Sodium: 150mg
Carbohydrates: 22g
Fiber: 2g
Protein: 4g
Sugar: 8g

Remember, these values are estimates and can vary based on the specific ingredients you use. So if you swap in different nut butters or chocolate chips, those numbers might shift a bit. But don’t worry, no matter how you tweak it, you’re in for a tasty treat!

FAQ Section

Can I use a different nut butter?

Absolutely! While I’m a huge fan of peanut butter, you can easily switch it out for other nut butters like almond butter or cashew butter. Just keep in mind that the flavor will change slightly. Almond butter adds a nice nuttiness, and cashew butter brings a creamy sweetness. If you’re avoiding nuts altogether, sunflower seed butter works great too! Just be aware that it might give your muffins a slightly different color, but the taste is still delicious!

How do I store these muffins?

To keep your Peanut Butter Banana Chocolate Chip Muffins fresh, store them in an airtight container at room temperature. They’ll stay good for about 2-3 days. If you live in a warm climate, you might want to pop them in the fridge to extend their shelf life. Just make sure to let them come back to room temperature before enjoying, as that helps regain their soft and fluffy texture!

Can I freeze the muffins?

You sure can! Freezing these muffins is a fantastic way to enjoy them later. Just let them cool completely, then wrap each muffin tightly in plastic wrap or aluminum foil. Place them in a freezer bag or airtight container, and they’ll be good for up to 3 months. When you’re ready to enjoy, simply take one out and let it thaw at room temperature or pop it in the microwave for a few seconds. You’ll have that fresh-baked goodness ready to go whenever you crave it!

Serving Suggestions

These Peanut Butter Banana Chocolate Chip Muffins are delightful on their own, but they pair beautifully with a few extras to elevate your snacking experience! Here are some tasty serving suggestions:

A dollop of almond butter: Spread a little extra almond or peanut butter on top for added creaminess and flavor.
Fresh fruit: Serve with slices of banana or a handful of berries for a refreshing contrast.
Yogurt: A side of dairy-free yogurt (like coconut or almond) adds a nice tang and creaminess.
Coffee or tea: Enjoy these muffins with a warm cup of coffee or herbal tea for a perfect breakfast or afternoon snack.
Chia or flaxseed pudding: For a more filling option, a side of chia or flaxseed pudding can complement the muffins nicely.

These simple pairings will enhance your muffin experience and turn snack time into a delightful treat!