Gluten-free Peanut Butter Chocolate and Banana Muffins

Gluten-free, dairy-free and low in sugar, but incredibly delicious! These muffins are moist and peanut buttery, making them a satisfying treat for after school or as a mid-day pick-me-up treat.

  • Prep time: 10 minutes
  • Baking time: 12 minutes
  • Makes: 24 muffins



1½ cup (375 mL) ripe mashed bananas (about 4)
1½ cup (375 mL) natural peanut butter
6 tbsp (90 mL) honey
6 tbsp (90 mL) brown sugar, packed
1 tbsp (15 mL) vanilla extract
½ cup (125 mL) unsweetened vanilla almond milk
3 eggs, beaten
¾ tsp (4 mL) salt
1½ tsp (7 mL) baking soda
¾ tsp (4 mL) baking powder
⅓ cup (75 mL) coconut flour
1 cup (250 mL) gluten-free rolled oats
¼ cup (60 mL) mini dark chocolate chips


Preheat oven to 350°F (180°C). Lightly grease or line two 12-count muffin tins.

Mix together the ripe mashed banana, peanut butter, honey, brown sugar, vanilla, milk and eggs in one bowl.

In another bowl, mix the salt, baking soda, baking powder, flour and oats.

Gently fold the wet mixture into the dry ingredients. Using an ice cream scoop, portion the batter into the 24 muffins tins. The batter should be thick. Top each of the muffins with a few chocolate chips, then bake for 12 minutes, rotating the sheets once, until an inserted toothpick comes out with only a few crumbs on it.

Carefully remove the muffins from the tin and allow to cool on a baking rack. Store in an air-tight container at room temperature for up to 3 days, or wrap individually in plastic wrap and place in a freezer bag until ready to eat. 


This recipe was developed by registered dietitian Abbey Sharp. To view the original post or find more nutritious recipes, go to Abbey's Kitchen.