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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 Banana Muffins

  • Author: Rachel Conners
  • Prep Time: 10 minutes
  • Cook Time: 18 minutes
  • Total Time: 28 minutes
  • Yield: 12 muffins 1x


  • 34 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)


  1. Preheat the oven to 350ºF. Line a 12 pan muffin tin with paper liners or grease with coconut oil.
  2. In a large bowl or mixer, combine the mashed bananas, eggs, coconut oil, vanilla extract and peanut butter until fully combined.
  3. Add the coconut flour, cocoa powder, baking soda, baking powder, and salt to the wet ingredients and mix well. Fold in the chocolate chunks.
  4. 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.
  5. Bake in the preheated oven for about 16-19 minutes. A toothpick inserted into the center of a muffin should come out clean.
  6. Remove from oven and allow to cool on a wire rack for about 10 minutes. Flip out onto a cooling rack to finish cooling.
  • Category: Breakfast


  • Calories: 219
  • Sugar: 11
  • Fat: 16
  • Carbohydrates: 21
  • Fiber: 5
  • Protein: 7