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Chocolate Peanut Butter Banana Muffins Recipe

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Deliciously moist and flavorful chocolate peanut butter banana muffins that are both gluten-free and dairy-free friendly. These muffins combine ripe bananas, rich cocoa, and creamy peanut butter for a perfect breakfast treat or snack, featuring an irresistible peanut butter swirl on top.

Ingredients

Wet Ingredients

  • 1/4 cup butter, softened (or coconut oil or a dairy-free butter alternative stick)
  • 1/2 cup sugar
  • 1/3 cup peanut butter*
  • 1 1/4 cup overripe banana, mashed (about 3 large bananas)
  • 1/4 cup milk of choice (skim, 2%, whole or almond)
  • 1 tsp vanilla bean paste
  • 2 eggs

Dry Ingredients

  • 1 1/2 cup gluten-free all purpose flour, regular flour, or oat flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup cocoa powder

Topping

  • 6 tsp peanut butter*

Instructions

  1. Preheat and Prepare: Preheat your oven to 350°F (175°C) and spray a muffin tin with non-stick spray to ensure easy removal of the muffins.
  2. Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and sugar together with a mixer until the mixture is creamy and smooth. This creates a light base for your muffins.
  3. Add Wet Ingredients: Add the 1/3 cup peanut butter, mashed bananas, milk, and vanilla bean paste to the butter-sugar mixture. Mix thoroughly until all ingredients are well combined.
  4. Incorporate Eggs: Break in the two eggs and blend them briefly but evenly into the mixture to maintain a smooth batter.
  5. Mix Dry Ingredients: Add gluten-free all-purpose flour, baking powder, baking soda, and salt to the bowl. Sift the cocoa powder through a fine mesh strainer into the same bowl to avoid lumps. Stir the mixture until you achieve a smooth, consistent muffin batter.
  6. Fill Muffin Tin: Fill each muffin tin about two-thirds full with the prepared batter to allow room for rising.
  7. Peanut Butter Swirl: Place an overflowing 1/2 teaspoon of peanut butter on top of each muffin prior to baking. Use a toothpick to gently swirl the peanut butter through the top of each muffin for a delicious marbled effect.
  8. Bake: Bake the muffins in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean, indicating they are fully cooked.
  9. Cool and Serve: Allow muffins to cool in the tin briefly before removing. Serve and enjoy your moist, flavorful chocolate peanut butter banana muffins!

Notes

  • You can substitute butter with coconut oil or any dairy-free butter alternative for a dairy-free version.
  • Select your preferred type of milk, such as almond milk, to keep the muffins dairy-free or use regular milk if preferred.
  • Using overripe bananas adds natural sweetness and moisture to the muffins.
  • The peanut butter swirl adds a rich and creamy texture on top, but you can omit it if desired.
  • Make sure to use gluten-free flour if you want the recipe entirely gluten-free; otherwise, regular or oat flour works well.
  • These muffins store well in an airtight container at room temperature for up to 3 days or can be frozen for longer storage.

Find it online: https://yumntasty.com/chocolate-peanut-butter-banana-muffins-recipe/