These Chocolate Peanut Butter Banana Muffins are loaded with chocolate chunks and have a peanut butter swirl – you’d never guess that they’re gluten-free and the batter is sweetened entirely with bananas!
Chocolate, peanut butter, and bananas. Three of my favorite ingredients, and I use each one of them a whole lot individually…so naturally, I love it when they come together into one fantastically delicious dish, like this oatmeal or these nom-worthy pancakes.
These Chocolate Peanut Butter Banana Muffins are the one of the best combinations of chocolate, peanut butter, and bananas I’ve had in a while – they’re gooey, chocolatey, rich, and amazingly, fully gluten free and refined sugar free! The magic behind the muffins?
Bananas! Bananas are the secret magic ingredient behind this Paleo Chocolate Chunk Banana Bread where they act as the sole sweetener, and they play the same role in these muffins.
Make sure you use extra ripe bananas so you have that additional sweetness, or you risk the cocoa powder overtaking the banana’s sweetness. Using extra ripe bananas helps ensure you get some banana flavor in your muffins, too!
The chocolate chunks, of course, do add a bit of additional sweetener. You can choose to make your own refined sugar free chocolate chunks, or if you’re really wanting to cut down on the sugar, just leave the chocolate chunks out entirely. The cocoa powder in the batter will still make the muffins super chocolatey!
Peanut butter makes an appearance in a couple ways: it’s used for flavor and fat in the muffin batter, and a bit more is swirled right into the muffins before they’re baked, adding a rich peanut butter-y topping and that makes the absolute best muffin tops.
If peanut butter isn’t your thing (I don’t understand you, but I know you’re out there…) or an allergy forbids you from enjoying it, feel free to substitute in almond butter, another nut butter, or sunflower seed butter. The muffins will still turn out wonderfully!
This recipe is quick and simple and comes together in just a few minutes – it’s the perfect weekend morning surprise for your family, or you can make a batch on Sunday night to keep as breakfast for the week.
These will definitely help you wake up with a smile. Make sure to have one while they’re still warm! ;) Enjoy.
Facebook | Instagram | Twitter | Pinterest | Snapchat
Remember to #bakerita if you try the recipe!
Chocolate Peanut Butter Banana Muffins
Ingredients
- 3-4 large ripe bananas 1⅔ cups mashed or 380 grams
- 3 eggs room temperature
- 3 tablespoons coconut oil melted
- 1 teaspoon vanilla extract
- ⅓ cup natural creamy peanut butter
- ⅓ cup (50g) coconut flour
- ⅓ cup cocoa powder
- ¾ teaspoon baking soda
- ¾ teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup dark chocolate chunks make your own to keep refined sugar free
- ⅓ cup creamy peanut butter to swirl in to batter
Instructions
- Preheat the oven to 350ºF. Line a 12 pan muffin tin with paper liners or grease with coconut oil.
- In a large bowl or mixer, combine the mashed bananas, eggs, coconut oil, vanilla extract and peanut butter until fully combined.
- Add the coconut flour, cocoa powder, baking soda, baking powder, and salt to the wet ingredients and mix well. Fold in the chocolate chunks.
- Divide the batter between the prepared muffin tins. Add a dollop of peanut butter to the top of the muffin and swirl in with a knife of toothpick.
- Bake in the preheated oven for about 16-19 minutes. A toothpick inserted into the center of a muffin should come out clean.
- Remove from oven and allow to cool on a wire rack for about 10 minutes. Flip out onto a cooling rack to finish cooling.
Sarah @Whole and Heavenly Oven says
June 30, 2016 at 4:50 amOh my goodness, that SWIRL!! These muffins are seriously packed with all my favorite things and I’m kinda digging that. ;) Obsessed over how good these look, Rachel!!
Medha (Whisk and Shout) says
June 30, 2016 at 10:19 amThese look soooo good! That swirl is awesome and who doesn’t love a chocolate/pb/banana combo!?
Janel | Peach and the Cobbler says
June 30, 2016 at 12:00 pmYASSS. Love everything about this, especially that it’s only sweetened with naners! <3
Kayle (The Cooking Actress) says
June 30, 2016 at 6:17 pmyeah these are the straight up best kind of healthy breakfast or snack!!!
Jessica @ A Kitchen Addiction says
July 1, 2016 at 6:46 amLove the peanut butter swirl! I wish I had one of these for breakfast!
Louise says
July 4, 2016 at 2:52 amThese are so beautiful – I can’t believe they only have coconut flour! That’s fantastic :)
Sarah | Well and Full says
July 4, 2016 at 6:06 amWow these muffins look absolutely amazing! The texture looks perfect. You have such beautiful photography too :)
Claudia | The Brick Kitchen says
July 6, 2016 at 3:43 amRachel I am LOVING that gooey chocolatey swirl on top of these muffins..seriously amazing girl. I’m always so impressed by your healthy baking recipes too – some of the things you come up with I would never guess are gluten/refined sugar free. xx
Rachel says
July 6, 2016 at 6:48 amThank you so much, Claudia! You’re too sweet :D
Kate says
July 18, 2016 at 12:16 pmThose sound so good and are beautiful to boot!
Andrea says
August 7, 2016 at 4:14 pmHave you tried making these with flax/chia eggs for a vegan version?
Rachel says
August 8, 2016 at 8:25 amHi Andrea – I haven’t, so I’m not sure how it would turn out. If you try it though, I’d love to hear if it does work or not so I can let others know :)
Bree says
March 17, 2017 at 7:55 pmTried it with chia eggs but it failed terribly. They are a soggy mess!!
Rachel says
March 18, 2017 at 8:12 amSo sorry you had trouble Bree – I haven’t tried this recipe with any egg substitutes so I can’t guarantee the recipe will turn out when substitutions are made. I’ve never used chia eggs (only flax eggs) so I can’t help troubleshoot without being in the kitchen with you.
plasterers bristol says
October 6, 2016 at 4:32 amwow these sound awesome. Thanks so much for this recipe. can’t wait to make these.
Simon
Lovelyn says
December 24, 2016 at 1:04 amThis is so great..I would like to ask if what can be a substitute for coconut flour?thanks
Rachel says
December 24, 2016 at 7:56 amHi Lovelyn – unfortunately coconut flour is very uniquely absorbent and no other flour performs similarly. No other flour would substitute equally in this recipe. Sorry!
Linda says
March 5, 2019 at 8:21 pmRachel, So wheat flour would probably not work with this recipe? Or would I just need to change the amount of flour to make it work? I really want to make these but only have wheat flour on hand.
Rachel says
March 6, 2019 at 1:17 pmHi Linda, it definitely wouldn’t be the same and if you wanted to use wheat flour, I’d recommend using 2-3x the amount of coconut flour called for, since coconut flour is so absorbent. Unfortunately, I don’t know exactly how much you’d need to make sure the texture was correct.
STEVIEO says
January 12, 2017 at 9:57 amyour recipes are very enticing… as i am an insulin resistant persona t this time, the nutritional values would be very helpful in ensuring limits of various elements are not surpassed. is there an easy and fat way of obtaining the nutritional values per recipe?
thanks a bunch!!!
Rachel says
January 12, 2017 at 10:13 amHi Stevieo! The nutritional info for each recipe can be calculated here: http://www.myfitnesspal.com/recipe/calculator. I don’t provide the info because different brands have different nutritional values and changes each person makes to the recipe can affect the outcome. Hope this helps!
Danielle says
March 10, 2017 at 5:12 amCan you tell me the nutritional info per muffin please! I made these. They turned out great. One tip, heat your peanut butter up a bit to achieve the swirl otherwise it just stays a clump.
Rachel says
March 10, 2017 at 6:26 amHi Danielle – thanks for the feedback! I’ve updated the recipe card with the nutritional info.
plasterers bristol says
July 5, 2017 at 10:37 amone of my all time favorite cake recipes. Thanks for sharing. Simon
Justine says
October 4, 2017 at 1:08 amMade these tonight, and they came out perfectly!! so yummy! will be a hit with the work mates tomorrow!! thanks for sharing the recipe
Rachel says
October 4, 2017 at 12:07 pmSo glad you’re enjoying them Justine! Hope your work friends love them too :)
KB says
July 6, 2018 at 6:17 pmI’ve fallen in love with these muffins. It’s a combination made in heaven…chocolate and peanut butter!! Almost no one else in my family can tolerate the chocolate level of these muffins but I can and LOVE IT!! They are so tasty and INCREDIBLY filling. I’ve made them 3 or 4 times at this point, they’re just soooooo good!
Rachel says
July 7, 2018 at 8:39 amYay so thrilled you’re loving them KB! :) If you ever wanna share, you can always reduce the amount of cocoa to make them a little less chocolatey ;)
KB says
July 11, 2018 at 10:05 pmHaha! not likely! XD
Elizabeth says
August 13, 2018 at 6:40 pmWOW this muffin combination is everything! Came out perfect and love that they only use one four and only sweetner is bananas!
Rachel says
August 14, 2018 at 2:44 pmSo glad you’re loving the muffins, Elizabeth! Thanks so much for your feedback.
Heather @CeliacFamily says
December 10, 2018 at 8:37 amI made these last week and LOVED them! Posted a review on my gluten-free blog to share the wonderful recipe with other chocolate and peanut butter lovers. :) Thanks!
Rachel says
December 10, 2018 at 10:20 amThank you so much for the kind review and sharing about the muffins – I appreciate it! So glad you enjoyed them :)
Chanel says
March 23, 2019 at 1:06 pmI was debating on using cacao powder instead since some of your other recipes call for that. Would it not work well if I used cocao powder instead?
Thanks
Rachel says
March 27, 2019 at 10:01 amEither is fine – they’re different versions of the same product (cacao is raw, cocoa is roasted).