Fluffy, and moist chocolate muffins with peanut butter, and chocolate chips inside! Made with a little natural protein, and minimal sugar, these are a perfect breakfast muffin, or for a mid-day snack. These are made with gluten-free flours, but you would never know it! This recipe also tastes great with wheat flour or all-purpose flour.
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These make the perfect, delicious breakfast or a yummy snack! My kids loved them; my 12-month old ate 2.5 of them. They are gluten-free but you would never know it! And that means you can have as many as you want, right!?! They are such a tasty, healthy treat! And all that chocolate, and peanut butter! Mmmh!
The texture seriously is great in these muffins! I just used what flours I had in the house and that was gluten-free, but you can also use what flours you would like to use as well. I used about 1 1/3 cups gluten-free flour, but use about 1 cup of regular all-purpose flour or 1/2 wheat and 1/2 all-purpose flour. Also, just use one egg instead of two for regular flour.
Instructions:
- In a large bowl, mash the bananas with a fork (I mashed them a little with a fork, then used a hand mixer to mash them a little better) then mix in the sugars, eggs, applesauce, melted butter, and peanut butter until combined well. Next, stir in flours, cocoa powder, salt, baking soda, and baking powder over the banana mixture. Lightly mix until combined, do not over mix.
- Fold in chocolate chips with a rubber spatula to combine.
3. Scoop about 1/4 cup muffin batter into the muffin cups, it should make about 18 muffins.
4. Bake on 375 degrees F for about 20 minutes or until a fork or toothpick inserted into the middle comes out clean.
5. Move muffins to a cooling rack. Muffins can be stored in an airtight container in the fridge for up to 3 days.
G.F. Chocolate Peanut Butter Banana Muffins
Ingredients
- 2 1/2 ripe bananas mashed well, or blended
- 1/3 cup Bob's Red Mill 1 to 1 Gluten-Free Baking Flour (See note 1)
- 1/2 cup almond flour superfine blanced (see note 2 for our favorite brand)
- 1/2 cup rice flour (see note 3 for our favorite brand)
- 2 TBSP flaxseed meal whole ground
- 1/2 cup coconut sugar
- 1/4 cup brown sugar packed
- 2 eggs small
- 1/2 cup cocoa powder
- 1/3 cup unsweetened applesauce
- 2 TBSP melted butter
- 1/2 cup peanut butter natural, creamy
- 1/2 tsp salt
- 1 tsp baking soda
- 1 tsp baking powder
- 1 cup chocolate chips semi-sweet
Instructions
- Preheat the oven to 375°F and grease a muffin tin.
- In a large bowl, mash the bananas with a fork (I mashed them a little with a fork, then used a hand mixer to mash them a little better) then mix in the sugars, eggs, applesauce, melted butter, and peanut butter until combined well. Next, stir in flours, cocoa powder, salt, baking soda, and baking powder over the banana mixture. Lightly mix until combined, do not over mix.
- Fold in chocolate chips with a rubber spatula to combine.
- Scoop about 1/4 cup muffin batter into the muffin cups, it should make about 18 muffins. Bake for about 20 minutes or until a fork or toothpick inserted into the middle comes out clean.
- Move muffins to a cooling rack. Muffins can be stored in an airtight container in the fridge for up to 3 days.
Video
Notes
- For the Flour: I am allergic to gluten/wheat, so I just used what gluten-free flour I had in the house. If you wish to substitute regular flour, you can use 1/2 cup wheat flour, and a 1/2 cup all-purpose flour, or 1 cup of one or the other, and this recipe will turn out great.
- Almond flour: there are tons of different brands; for this particular recipe I used Bob’s Red Mill brand.
- Rice flour: I use the Thrive Life brand, but they do not actually make, just rice flour anymore and they have this instead. Follow this link for the gluten-free flour.
Tastes great! Looks great too!