Chocolate Peanut Butter Banana Muffins (Gluten Recipe

I reworked a classic into Gluten Free Peanut Butter Banana Muffins using a clever trick that creates glossy peanut butter swirls and surprise pockets of chocolate.

I find myself making these Gluten Free Peanut Butter Banana Muffins whenever I want something not quite ordinary. The creamy peanut butter swirl looks too neat for something that will get gobbled up, and the mashed bananas sneak in a soft, almost sweet surprise that keeps you guessing.

I love that they come out uneven and a little rustic, like they tried but also gave up, which somehow makes them better. I dont know why theyre so addictive.

If you try one bite and then wonder why you never did this before, youll be planning the next batch before the first is even cool.

Ingredients

• Gluten-free all purpose flour blend: Adds structure and carbs, sometimes fiber; texture varies by brand, needs xanthan
• Unsweetened cocoa powder: Gives chocolate flavor, low sugar, adds antioxidants, can make the batter slightly bitter
• Ripe bananas: Naturally sweet, adds moisture and fiber, helps bind so less eggs feel needed
• Peanut butter: Rich in protein and healthy fat, adds creaminess and salty sweetness, can be dense
• Brown sugar: Makes muffins sweet and tender, adds slight molasses flavor and deeper color
• Semisweet chocolate chips: Melty pockets of sweetness, add texture and extra sugar, use less if worried
• Eggs: Provide lift and structure, some protein, help everything stick together while baking

Ingredient Quantities

• 1 1/2 cups gluten-free all purpose flour blend (use one with xanthan gum included)
• 1/2 teaspoon xanthan gum (only if your blend does not contain it)
• 1/3 cup unsweetened cocoa powder
• 3/4 cup packed light brown sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon fine salt
• 2 large eggs, room temp
• 3 ripe bananas, mashed (about 1 1/2 cups)
• 1/3 cup neutral oil, like vegetable or melted coconut oil
• 1/4 cup milk or nondairy milk
• 1 teaspoon vanilla extract
• 3/4 cup semisweet chocolate chips
• 1/2 cup creamy peanut butter, divided (reserve about 1/4 cup for the swirl)
• Optional: flaky sea salt or chopped peanuts for topping

How to Make this

1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with liners or grease the cups; if your gluten-free flour blend does not already contain xanthan gum sprinkle in 1/2 tsp now so it gets mixed with the dry ingredients.

2. Whisk together 1 1/2 cups gluten-free all purpose flour, 1/3 cup unsweetened cocoa, 3/4 cup packed light brown sugar, 1 tsp baking powder, 1 tsp baking soda and 1/4 tsp fine salt in a large bowl; try to break up any lumps so it mixes evenly.

3. In a separate bowl mash 3 ripe bananas (about 1 1/2 cups), then whisk in 2 large room-temp eggs, 1/3 cup neutral oil, 1/4 cup milk (or nondairy), 1 tsp vanilla and 1/4 cup creamy peanut butter (reserve the other 1/4 cup for the swirl); make sure the peanut butter is soft so it mixes smooth.

4. Pour the wet into the dry and stir gently until just combined, dont over mix — a few small lumps are fine; over mixing makes muffins dense.

5. Fold in 3/4 cup semisweet chocolate chips, but save a handful to sprinkle on top if you like.

6. Scoop batter into prepared cups about 3/4 full (use an ice cream scoop for even muffins), tap the pan on the counter once or twice to settle the batter and pop any big air bubbles.

7. Warm the reserved 1/4 cup peanut butter briefly (10-15 seconds in the microwave) and thin with a teaspoon of milk or hot water if needed so it’s swirlable; dot a little on each muffin and use a toothpick or butter knife to swirl into pretty patterns, then sprinkle remaining chocolate chips and optional flaky sea salt or chopped peanuts on top.

8. Bake 18 to 22 minutes at 350°F until a toothpick in the center comes out with a few moist crumbs but no raw batter; ovens vary so start checking at 16 minutes.

9. Cool muffins in the pan 5 to 10 minutes, then transfer to a wire rack to finish cooling; store airtight at room temp for 2 days or freeze for longer.

Equipment Needed

1. 12-cup muffin tin (liners or greased cups)
2. Large mixing bowl and a medium bowl
3. Measuring cups and spoons
4. Whisk and a rubber spatula or wooden spoon
5. Fork or potato masher for the bananas
6. Ice cream scoop or large spoon for even portions
7. Small microwave safe bowl or small saucepan to warm the peanut butter
8. Toothpick or butter knife for swirling, plus a wire cooling rack

FAQ

Chocolate Peanut Butter Banana Muffins (Gluten Recipe Substitutions and Variations

• Flour: If you arent gluten-free, swap the 1 1/2 cups gluten-free all-purpose blend for 1 1/2 cups regular all-purpose flour and skip the extra xanthan gum. If you want to use a single flour like oat flour, use the same volume but add about 1/2 tsp xanthan gum or 1 extra egg for better structure.
• Oil: Replace the 1/3 cup neutral oil with 1/3 cup melted unsalted butter for a richer, more bakery-like flavor. For a lower-fat option use 1/4 to 1/3 cup unsweetened applesauce but expect slightly denser muffins and a softer top.
• Milk: Use any nondairy milk (almond, soy, oat) 1:1 for the 1/4 cup called for. If you want buttermilk flavor, add 1 tsp vinegar or lemon juice to 1/4 cup milk, let sit 5 minutes before using.
• Peanut butter: Swap the 1/2 cup creamy peanut butter for almond butter or sunflower seed butter 1:1 (sunflower is great if you need nut-free). Warm about 20 seconds to make the reserved 1/4 cup easier to swirl, youll get a prettier marbling that way.

Pro Tips

1) Let the mixed batter rest 10 to 15 minutes before scooping and baking. Gluten free flours need a little hydration time so the texture gets less gritty and the muffins rise more evenly.

2) Use an ice cream scoop and if you want perfect uniform muffins weigh the scoops (about 65 to 75 g each for a 12-cup tin). Even sizes mean even bake times so you won’t overbake some while underbaking others.

3) Heat the reserved peanut butter only briefly so it becomes swirlable but not runny, otherwise it can sink and blur the swirls; if it gets too thin, pop the pan in the fridge for 5 to 10 minutes after swirling to help it set before baking.

4) To boost the chocolate flavor without adding sugar try 1 teaspoon instant espresso or 1 tablespoon strong brewed coffee in the wet mix, it makes the cocoa taste deeper and more bakery-like.