Chocolate Peanut Butter Banana Muffins (Gluten-Free, Dairy-Free Option)

Chocolate Peanut Butter Banana Muffins: A Gluten-Free Delight with a Dairy-Free Option

Craving a decadent treat that caters to specific dietary needs? These Chocolate Peanut Butter Banana Muffins are not only gluten-free but also come with a dairy-free option, making them a perfect treat for everyone. Packed with the rich flavors of chocolate and peanut butter and the natural sweetness of bananas, these muffins are moist, flavorful, and sure to satisfy your sweet tooth.

Ingredients:

For the Muffins:

• 1/4 cup butter, softened (or coconut oil or a dairy-free butter alternative)
• 1/2 cup sugar
• 1/3 cup peanut butter
• 1 1/4 cup overripe banana, mashed (about 3 large bananas)
• 1/4 cup milk of choice (skim, 2%, whole, or almond)
• 1 tsp vanilla extract
• 2 eggs
• 1 1/2 cups gluten-free all-purpose flour (regular flour or oat flour can also be used)
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup cocoa powder

For the Peanut Butter Swirl:

• 6 tsp peanut butter

Directions:

1. Preparation:
   • Preheat your oven to 350°F (175°C). Spray a muffin tin with non-stick spray to prevent sticking.
2. Mix Wet Ingredients:
   • In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
   • Add peanut butter, mashed bananas, milk, and vanilla extract, mixing until well combined.
   • Blend in the eggs just until incorporated, taking care not to overmix.
3. Combine Dry Ingredients:
   • Add gluten-free flour, baking powder, baking soda, and salt to the wet mixture.
   • Sift in the cocoa powder to avoid clumps and ensure a smooth texture.
   • Stir everything together until just combined, forming a smooth muffin batter.
4. Assemble Muffins:
   • Fill each muffin cup about 2/3 full with the batter.
   • To create the peanut butter swirl, place a heaping 1/2 teaspoon of peanut butter on top of each muffin. Use a toothpick to swirl the peanut butter into the batter gently.
5. Bake:
   • Bake the muffins in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
6. Cooling:
   • Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Tips:

• Dairy-Free Adjustments: If opting for a dairy-free version, use coconut oil or a dairy-free butter alternative and choose a plant-based milk.
• Storage: Store the muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Nutritional Information:

• Prep Time: 15 minutes
• Cook Time: 18-20 minutes
• Total Time: 35 minutes
• Calories: 200 kcal per serving
• Servings: 12 muffins

These Chocolate Peanut Butter Banana Muffins are a fantastic way to enjoy a guilt-free indulgence. Perfect for breakfast, a snack, or even as a dessert, these muffins offer a delicious way to satisfy cravings without compromising on dietary needs. Enjoy the delightful combination of chocolate, peanut butter, and banana in every bite!

Print