Gluten Free Peanut Butter Banana Muffins Recipe

Savor a delicious blend of ripe bananas and peanut butter in these protein-packed, gluten free muffins. Naturally sweetened with maple syrup and enriched with vanilla and eggs, they offer a satisfying balance of flavor and nutrition. Enjoy them for breakfast or as a snack, optionally studded with mini chocolate chips.

I made these gluten free peanut butter banana muffins a few weeks ago and they quickly became my go-to healthy snack. I mixed mashed overripe bananas with natural peanut butter and pure maple syrup to bring in a strong peanut butter flavor and natural sweetness.

Adding in eggs and a bit of vanilla extract helped bind everything together while boosting the protein content so you know you’re starting your day off right. I then folded in gluten free all purpose flour blend and oat flour along with baking powder, baking soda and a pinch of salt which gives the muffins their light and fluffy texture.

I like tossing in mini chocolate chips sometimes for an extra treat. These muffins are dairy free, naturally sweetened and loaded with nutrients making them perfect for breakfast or a snack on the go.

Theyre simple to make and pack a nutritional punch, making them an everyday favorite of mine.

Why I Like this Recipe

I like this recipe because it’s super healthy and gives me a good boost of protein, makin’ me feel energized for the day. I also love how easy it is to make – even when I’m in a rush, I can throw it together without much hassle. Plus, the mix of peanut butter and banana is just the best flavor combo ever, and the mini chocolate chips make it even more fun to eat. Lastly, I’m really happy that its gluten free and dairy free, so I can enjoy it without worry.

Ingredients

• Bananas: provide fiber, natural sweetness and moisture to keep muffins soft and tasty.
• Peanut Butter: offers protein plus healthy fats and gives a rich, creamy flavor boost.
• Maple Syrup: natural sweetener with minerals that add a mellow, rich taste to the mix.
• Gluten Free All Purpose Flour: yields structure and a tender crumb for gluten sensitive folks.
• Gluten Free Oat Flour: adds extra fiber, texture and heartiness to your muffins.
• Eggs: offer protein and help bind ingredients for a perfect muffin rise.
• Mini Chocolate Chips: add bursts of sweet chocolate that brighten every bite.

Ingredient Quantities

• 2 overripe bananas, mashed well
• 1/2 cup natural peanut butter (smooth works best)
• 1/2 cup pure maple syrup
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup gluten free all purpose flour blend
• 1/2 cup gluten free oat flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/3 cup mini chocolate chips (optional but really good)

How to Make this

1. Preheat your oven to 350°F and grease or line a muffin tin with paper liners.

2. In a medium bowl, mash the overripe bananas until they’re pretty smooth.

3. Mix in the natural peanut butter, pure maple syrup, eggs, and vanilla extract until everything is well combined.

4. In another bowl, whisk together the gluten free all purpose flour blend, gluten free oat flour, baking powder, baking soda, and salt.

5. Slowly fold the dry ingredients into the wet mixture, being careful not to overmix it.

6. Gently stir in the mini chocolate chips if you’re using them.

7. Scoop the batter into the muffin tin, filling each cup about 3/4 full.

8. Bake for 18 to 22 minutes or until a toothpick inserted in the center comes out clean.

9. Let the muffins cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.

10. Enjoy your peanut butter banana muffins warm or at room temperature as a healthy breakfast or snack!

Equipment Needed

1. Oven set to 350°F
2. Muffin tin with paper liners
3. Medium bowl (or a big bowl) for mashing bananas
4. Another bowl for the dry ingredients
5. Whisk for mixing the dry mix
6. Measuring cups and spoons
7. Rubber spatula to fold the ingredients
8. Spoon or muffin scoop for scooping the batter
9. Toothpick to check doneness
10. Wire rack for cooling the muffins

FAQ

Gluten Free Peanut Butter Banana Muffins Recipe Substitutions and Variations

• If you’re out of peanut butter, try using almond butter or sunflower seed butter instead. They give a pretty similar creamy texture.
• Don’t have pure maple syrup? Honey or agave nectar can work as a substitute, just note that the flavor might shift a bit.
• Missing eggs? You can replace each egg with a flaxseed egg (mix 1 tbsp ground flaxseed with 3 tbsp water) which works well enough.
• If you run low on gluten free all purpose flour blend, you might mix almond flour and rice flour in equal parts as a backup.
• You can also swap the oat flour with finely ground certified gluten free rolled oats if that’s more convenient.

Pro Tips

1. Make sure your bananas are really overripe, ya know? They mash up much easier and give a stronger flavor that you really don’t wanna miss out on.
2. If your peanut butter is too thick to blend smoothly into the mix, try warming it up a bit before adding it to the batter. It’ll mix better and keep your muffins from turning out overly dense.
3. Be careful not to overmix the batter when you’re combining the dry and wet ingredients. Overmixing can make the muffins tough so stir just until everything’s combined.
4. Give the chocolate chips a little extra love by folding them in gently. This way, they stay evenly distributed and you won’t end up with clumps in one bite.