Gluten-Free Peanut Butter Chocolate Chunk Banana Muffins
- Prep
- 10 min
- Cook
- 22 min
- Yield
- 9 muffins
- Level
- medium
Naturally sweetened muffins combining mashed banana, nut butter, and chocolate chips in a tender gluten-free base made from oat, garbanzo bean, and brown rice flours. The banana provides moisture and natural sweetness while maple syrup and coconut oil create a rich texture. Perfect for breakfast, snacks, or dessert, these muffins offer a healthier alternative to traditional baked goods without sacrificing flavor. The combination of three different flours creates a complex, satisfying texture that holds the chocolate chunks beautifully.
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Method
7 steps- 1
Preheat oven and line muffin tin with paper cups
- 2
Pulse dry ingredients in blender to incorporate and sift flours
- 3
Add wet ingredients and blend from slow to high speed
- 4
Stir in chocolate chunks, reserving some for topping
- 5
Press reserved chocolate chunks into tops and sprinkle with sea salt
- 6
Bake until golden brown and toothpick comes out clean
- 7
Cool before serving and refrigerate leftovers
Tips
Use very ripe bananas with brown spots for maximum sweetness and easier blending.
Reserve some chocolate chips for pressing into muffin tops before baking for an appealing presentation.
Cool muffins completely before removing from tin to prevent breaking apart.
Good to Know
Refrigerate in airtight container for up to 5 days
Can be made 1 day ahead and stored covered at room temperature
Serve at room temperature or slightly warmed
Common Mistakes
Avoid overmixing batter to prevent dense muffins
Cool coconut oil before adding to prevent melting other ingredients
Substitutions
Vegan Options
Gluten-Free Swaps
FAQ
Can I make these without a blender?
Yes, whisk dry ingredients in a bowl and mash banana thoroughly before mixing with other wet ingredients by hand.
What if I don't have all three flours?
You can substitute with equal amounts of any gluten-free flour blend, though texture may vary slightly.
How long do these keep frozen?
Wrapped individually, they freeze well for up to 3 months. Thaw at room temperature or microwave briefly.