These healthy peanut butter banana muffins burst with natural flavors and protein. The gluten free treat is sweetened with pure maple syrup and boasts a hint of peanut butter in each bite. A portable, dairy free option ideal for a nourishing breakfast or on-the-go snack, enhanced with mini chocolate chips.

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I’m excited to share my recipe for gluten free peanut butter banana muffins that are a healthy on-the-go option. I made these muffins when I needed something quick that was both full of protein and packed with natural flavors.

They’re naturally sweetened using pure maple syrup and overripe bananas so they offer a wonderful taste without extra refined sugars. I mix 1 1/2 cups gluten free all-purpose flour with 1/2 cup creamy natural peanut butter and combine it with 2 mashed overripe bananas, 2 large eggs, and 1/3 cup pure maple syrup.

Then I stir in 1/4 cup unsweetened almond milk, 1 tsp vanilla extract, 1 tsp baking soda, 1/2 tsp baking powder and 1/4 tsp salt. Sometimes I even add in 1/2 cup mini chocolate chips for a bit of extra fun.

These muffins are a nutritious mix of protein and fiber perfect for breakfast or a snack.

Why I Like this Recipe

I like this recipe because it packs a lot of flavor and health benefits in one bite. First, I really love how the peanut butter and banana mix together to create a rich, satisfying taste that’s both sweet and savory at the same time. Second, I appreciate that its gluten free and dairy free so I can enjoy it even if I’m feeling a bit sensitive to regular ingredients. Third, I like that its super quick and easy to whip up, which is perfect when I’m in a rush but still want something homemade and good for me. Finally, the mini chocolate chips add a fun twist that makes every bite a little more exciting without being too overpowering.

Ingredients

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Gluten free flour: gives the muffins a solid base with healthy carbs and subtle fibre boost
Peanut butter: packed with protein and good fats that makes them moist and super tasty
Bananas: naturally sweet and full of potassium and fibre, they mellow out the flavor nicely
Maple syrup: adds a soft natural sweetness without overpowering the other flavours
Eggs: help bind all the ingredients together while boosting the protein content
Almond milk: a dairy free liquid that smoothes out the batter perfectly
Mini chocolate chips: optional little bites of chocolate fun that make every muffin extra special

Ingredient Quantities

1 1/2 cups gluten free all-purpose flour

1/2 cup creamy natural peanut butter

2 overripe bananas, mashed well (they gotta be really soft)

1/3 cup pure maple syrup

2 large eggs

1/4 cup unsweetened almond milk (or any dairy free milk you like)

1 tsp vanilla extract

1 tsp baking soda

1/2 tsp baking powder

1/4 tsp salt

1/2 cup mini chocolate chips (optional, but trust me, they rock!)

How to Make this

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

2. In a bowl, whisk together 1 1/2 cups of gluten free all-purpose flour, 1 tsp baking soda, 1/2 tsp baking powder, and 1/4 tsp salt.

3. In a separate large bowl, mix 2 mashed overripe bananas, 1/2 cup creamy natural peanut butter, and 1/3 cup pure maple syrup until smooth.

4. Crack 2 large eggs into the banana mixture and stir until well combined.

5. Add 1/4 cup unsweetened almond milk and 1 tsp vanilla extract to your wet mix and stir gently.

6. Slowly pour the dry ingredients into the wet mixture and fold them together until just combined – be careful not to overmix.

7. If you’re using mini chocolate chips, fold in 1/2 cup into the batter.

8. Spoon the batter into the prepared muffin tin, filling each about 3/4 full.

9. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted in the center comes out clean.

10. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Enjoy your yummy treats!

Equipment Needed

1. Oven – Preheat it to 350°F
2. Muffin tin – and paper liners or something to lightly grease it
3. Medium bowl – for whisking together the gluten free flour, baking soda, baking powder, and salt
4. Large mixing bowl – to mix up the mashed bananas, peanut butter, and maple syrup
5. Whisk – to blend the dry ingredients
6. Fork or potato masher – to mash the bananas if they aren’t soft enough
7. Measuring cups and spoons – to be sure you get the right amounts
8. Rubber spatula – for gently folding the dry ingredients into the wet mixture
9. Spoon – for spooning out the batter into the muffins
10. Toothpick – to check if the muffins are baked through
11. Wire rack – to cool the muffins after baking

FAQ

Can I substitute the peanut butter with another nut butter?

Sure, you can swap it out for almond or cashew butter if you prefer a different flavor, but keep in mind the texture and taste may change a bit.

Do I need super ripe bananas?

Yep, the bananas should be really overripe. They mash up easier and add more natural sweetness and moisture.

How do I know when the muffins are done?

The muffins will be done when a toothpick or fork inserted in the center comes out clean or with a few small moist crumbs.

Can I use a different dairy free milk?

For sure, any dairy free milk works well. Just make sure to use unsweetened if you don't want them too sweet.

How should I store these muffins?

Let them cool completely then store in an airtight container at room temperature for a couple of days, or freeze for longer storage.

Gluten Free Peanut Butter Banana Muffins Recipe Substitutions and Variations

For the gluten free all-purpose flour, you can swap it with the same amount of oat flour or a rice flour blend if you want a slightly different texture.
If peanut butter isn’t your thing or you dont have any, try using almond butter or cashew butter instead.
Instead of pure maple syrup, you can use agave syrup or even a little bit of honey if you’re not vegan.
If you dont have unsweetened almond milk, any dairy free milk like soy, rice, or coconut milk should work just fine.

Pro Tips

1. Try not to overmix your batter – a few lumps is totally fine and it helps keep the muffins light and fluffy.
2. Make sure your bananas are super ripe; if they’re not mushy enough, the flavor and moisture wont come through as well.
3. When folding in your chocolate chips, be gentle so they dont break up too much and melt into the batter.
4. If your gluten free flour seems too dense, a light whisk before mixing it with the wet ingredients can help prevent clumps, making your muffins even better.